In many parts of the world the art of making a wonderful cider out of fresh apples is well known. Christof Heil masters this art, too, and by doing so, he preserves the Heil family tradition of being excellent cider makers. In this tradition he, together with his brother Martin, created Cooper’s Cider.
The apples for Cooper's cider are thoroughly chosen, carefully pressed and slowly fermented. A slower fermentation process is, beside the quality of the apples, very important for the special character of the cider.
Cooper's Cider is produced in a family company that meets the highes production requirements.
Several awards, medals and the certification according to the International Food Standard (IFS) are proof of this.