Monday 23 August 2010

Aspall Cyder

AWARDS


Cyder: World’s Best Cider and World’s Best Dry Cider 2008 Aspall Premier Cru Suffolk Cyder World’s Best Speciality Cider 2008 Aspall Organic Suffolk Cyder World’s Best Medium Cider 2008 Aspall Draught Suffolk Cyder Q Awards 2008 Aspall Premier Cru Suffolk Cyder Aspall Organic Suffolk Cyder British Bottlers Institute Awards 2008 Perronelle’s Blush

Winner

Highly commended

Highly commended

Winner: Cider category Shortlisted: Cider category

Premier Cru

East Anglain Daily Times Awards 2008

Draught Suffolk Cyder

Alan Titchmarsh Show

International Beer and Cider Awards 2004

Premier Cru

Winner: Gold in blind tasting category for 5.5% ABV

Winner: Silver in blind tasting category for 5.5% ABV and above

Finalist: Best Suffolk Product 2008

Winner: National Treasure 2007

Winner: Beer and Cider Category – Gold

Aspall Awards.Q Award 2004

Premier Cru

International Beer and Cider Awards 2001

Organic Suffolk Cyder

International Beer and Cider 2001

Draught Suffolk Cyder

International Beer and Cider Awards 2001

Draught Suffolk Cyder

International Beer and Cider Awards 2001

Premier Cru

Q Awards 2000

Premier Cru

Q Awards 2000

Organic Cyder

Winner: Cider category

Silver award winner: Beer and Cider

Supreme Winner

Winner: Gold Award

Winner: Silver Award

Winner: Cider category

Winner: Organic Food Category

Vinegar: Soil Association Organic Food Awards 2008 Aspall Organic Cyder Vinegar Winner: Cupboard Stables Category Soil Association Organic Food Awards 1998 Aspall Organic Cyder Vinegar Winner: Preserves, Spreads & Condiments Category

Soil Association Organic Food Awards 1999

Aspall Organic Balsamic Vinegar Highly Commended:Preserves, Spreads & Condiments Category

Soil Association Organic Food Awards 2000 Aspall Organic White Wine Vinegar Commended: Preserves, Spreads & Condiments Category

Soil Association Organic Food Awards 2002 Aspall Organic Cyder Vinegar Winner: Preserves, Spreads & Condiments Category


http://dev.aspall.co.uk/assets/pdfs/uploaded/aspall_pdf_18.pdf

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