Natural Scottish cider made with nothing but local apples, wild yeasts and minimal intervention.

Diggers Fine Cider

Owner of Diggers Cider Digby Legge with bottle of Perthshire Pet Nat in Guardswell Farm glasshouse
bottle of perthshire pet nat natural cider surrounded by apples
Guardswell Farm owner Anna Lamotte and her spanielpicking apples in orchard for cider making

100% Scottish apples foraged from ancient orchards, local gardens and 2,800 newly planted apple trees in the Carse of Gowrie.

people drinking natural Scottish cider in Guardswell Farm glasshouse
pouring Perthshire Pet Nat a natural scottish cider
Diggers Cider owner Digby legge outside Guardswell Farm glasshouse overlooking Carse of Gowrie
Scottish cider apples in a wheelbarrow
Anna Lamotte picking apples with her dog in an orchard
bottles of Scottish natural cider and apples
Digby legge owner of Diggers Cider pouring cider in front of a view of the Carse of Gowrie
cider-making apples on a canvas sheet in orchard
natural fine scottish cider on a candlelit table
little girl drinking natural scottish apple juice
bottle and glass of perthshire natural cider in front of an apple tree

Our products

Diggers Fine Cider is a new cider business based in Perthshire specialising in natural unfiltered ciders, juices and vinegars made using slow, tradtional methods.

bottles of natural scottish cider surrounded by candles and plants in greenhouse
bottle of perthshire pet nat natural cider in Guardswell Farm greenhouse
bottles of scottish natural cider

Local apples

We’ve planted nearly 3,000 apple trees and while we wait for them to grow to maturity, we use unwanted apples from unsprayed local orchards and gardens right here in Perthshire.

Wild yeasts

Whilst more temperamental than cultivated yeast- our fermentations utilise the naturally occurring wild yeasts, which are all around us, to enhance our cider’s taste, mouth feel and complexity.

Minimal intervention

What the apples give us is at the core of how we make our cider. We don’t like to get in nature’s way, so we create an environment where it can do its thing and we’re left with something that is natural and delicious.