Cider is one of the most iconic of rural beverages drinks and it global popularity is growing as is the numbers of micro-producers with at least 40 being produced in Wales. This paper is focussed on craft scale production of Cider and explores a range of different enterprise contexts for local production. With reference to a range of empirical detailed case studies an exploration into the place linkage or embedded-ness of the drink is presented along with discussion of the broader value of souring raw material and local supply chains as well as managing land for Cider making.

Traditional modes of collective apple gathering continue within more novel contemporary settings where at craft scale, new and distinctive local products are carefully created, responsibly shared and locally consumed. It is suggested that such modes of production not only celebrate rural food and drink heritage but contribute towards also supporting the protection of natural capital and to growing new social and cultural capitals.