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I am Steve Hughes.  Farmers son.  MBA. Ex factory worker.  Not scared of hard work.  Old, bald, but learning the banjo.  (As if that would help!)

Rosie was our JRT and used to help me plant the orchard.  A brilliant little dog who's name lives on.

Why the name Triple D? Well, the farm is called ‘Dafarn Dywyrch’ which translated into English means Turf Tavern.  Dafarn Dywyrch was  mentioned by Charles Darwin, whilst on an archaeologist tour of North Wales.  George Borrow had an interesting conversation with an ancestor of mine documented in his book ‘Wild Wales’ in 1862.  The pub was one of many on the same road, used by the drovers. Triple D then, stands for ‘Drovers at Dafarn Dywyrch’.   The farm and Tavern was part of the Watkyn Williams Wyn estate and in 1795 it was known as the ‘Cross Foxes’  

Anyway after my initial 5 gallons of cider made in 2005 I started planting up cider orchards.  We now have over 1000 standard apple trees made up of 69 different varieties, all trying their best to cling on at 1000 feet above sea level.  I have now got a feel for those apple varieties that work well up here (and the ones that rather wish they lived further South).

Cider making has taken over and the cider is made by pressing apples to get juice.  In fact, I think our cider is about as 'traditional' and 'farmhouse' as you can get.  I have seen big old lads brought to tears because after one sip, they have been transported back in time to when they were lads working in the hay harvest... very moving. 


Rosie - Former Plant Manager / CEO



Welcome to Rosie's website! We are now in our fifteenth year of cider making.

I used to make country wines when I was a boy, but it took another 30 years before I thought making cider would be a good way to combine a number of my hobbies. 

For my first attempt at cider making, I collected apples from our own crab apple trees and added a few others from local sources.

These apples were pounded inside a stainless steel milk churn and then pressed inside a stainless steel lined garage press. After about 9 hours work, I got 5 gallons of juice which fermented naturally. 

By now, I had joined the Welsh Perry and Cider Society and responded to a call for entries to the CAMRA Bottled Cider Competition at Reading 2006. Astonishingly, our 4 bottles of this first cider won gold! I was now hooked!

I've been very lucky in that my cider and perry has won significant awards every year since I started - which in turn provided me with the confidence and incentive to develop the cider making hobby.  Well, the hobby grew horns and in 2011, I became a full time cider maker - that's it, that's what I do for a living.  

What I really like about making cider is that the type and scope of the work changes every couple of months and within that timeframe, the job roles can change by the minute!   There is usually a fresh challenge on the horizon, one of the repeat jobs is trying to keep the trees pointing upwards.  Storm Ali and Connor knocked me back a bit I can tell you! 

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