We're not going to pretend this one came easily.
The first five batches of Ginger Fire were either too mild, too strange, or - in one memorable case - genuinely undrinkable. Jake wanted to pull the plug around batch three. Remi said we were close.
Batch six was it.
The trick was fresh-pressing the ginger at the same time as the apples, rather than adding it at fermentation. You get this immediate, clean heat that sits alongside the cider instead of fighting it. It doesn't taste like ginger beer. It tastes like cider that also has real ginger in it - which sounds obvious but is surprisingly hard to achieve.
The finish is long. The heat builds. Don't drink it ice cold - give it a minute out of the fridge and you'll get more of the apple underneath.
Ginger Fire is available in all our usual stockists from this weekend. If you find it before we do, let us know.