Delicious Welsh medium-dry cider, fermented in the bottle just like a sparkling wine. This is very lightly sparkling; rounded with soft tannins and chalky fruit, wonderfully refreshing and a perfect aperitif. 2020 marks the brothers' 10th vintage Find out more.

This cider was topped up with a little Viognier from last year’s harvest at Le Mazel (this juice will become Cuvée Mias, one of the Mazel wines Wayward imports directly). The result is a vinous and delicate take on the genre with fine bubbles and a gentle varietal perfume. A wonderful drink, so suited to spring. Find out more.

Like sour beer? We're going to go out there and say that this could well be the sourest you've ever tasted. Invigorating doesn't quite cut it, the tart citrus here will have your mouth watering and your hairs standing on end. Find out more.

Iconic Belgian Geuze and a masterclass in blending Lambics. Tart, complex and sure to get your mouth watering. Find out more.

One of the finest fruited Lambics out there, brewed with copious amounts of fresh cherries. The inclusion of their stones imparts a sweet almond flavour, giving the overall impression of a tangy, liquid Bakewell Tart. Find out more.

Método Clásico is Manuel and Sara’s answer to a Cava. They ferment a dry cider in stainless steel with juice from the first harvest of apples. Then the juice of sweeter later harvest fruit is added to provoke a second fermentation. Find out more.