Meet Brooks & Conquest
Meet Brooks & Conquest
Peter Brooks and Mark Conquest got together about 5 years ago. With the idea of creating the type of Cyder they remember drinking growing up.
Mark Conquest grew up in Cambridgeshire and spent his youth working in his family’s fruit growing business supplying wholesale markets as far afield as Yorkshire and London, as well as selling at the ‘farm gate’.
Peter Brooks moved to Cambridgeshire as a child. He tried his hand at a variety of jobs whilst growing up, often involving fruit picking of some kind, which instilled a passion for locally grown produce and fruit production.
The apples used come from orchards that are about 100 years old and the trees are now about 6-8 metres tall (So the real ‘old fashioned’ style). Mark’s Grandfather & Father have a 70 year history of working the orchard and he himself for well over 20 years. No longer selling to markets and wholesalers the apples are now picked to turn into Cyder.
No sprays are applied to the trees, and through a unique ‘database system’ they achieve full traceability of what crate of apples came from which trees.
The Cyder is then ‘made’ in Peter’s barn in Somersham, just a mile up the road from the orchard.
Brooks and conquest only use the finest cooking and desert apples from their Colne orchards in Cambridgeshire.
Brooks and Conquest’s apples are handpicked to order, ensuring the highest quality, traceability and sustainability.
Brooks and Conquest Cyder is made to an old, tried and tested recipe.
Our Cyders are all handcrafted ensuring only the finest ‘Traditionally Made’ Cyder bears the Brooks and Conquest name.
A classic english still cyder made using bramley seedlings grown locally in our own orchard.
Fermented in oak barrels and left to mature for around a year this crisp & dry cyder refreshes wonderfully leaving a slight sharpness on the pallet that will take many people back to the memory of true scrumpy style cyders.
A finely balanced medium still cyder using spartans and crispin varieties of our locally produced apples.
Made and matured in oak whiskey barrels and left for over a year to give a mellow fruit flavour with just a hint of sharpness and a light woody note on the finish.
Serve chilled in a wine glass and kick back for a while.
A sweeter still cyder using cox’s and crispin varieties of our locally grown apples.
As with all our cyders this has been made and matured in oak whiskey barrels and blended carefully to produce a cyder that is full of summer flavour, devils dyke is a very smooth and easy to drink quaff for those who like a fruity and slightly sweeter cyder.
THE MOTHER OF ALL
Matured for over 3 years Brooks and Conquest ‘Mother of all’ is a Cyder Vinegar that uses 1st pressing apples to give a wonderfully sharp and fruity splash of goodness and flavour.