Kevin Minchew's Last Hurrah
I've had a minor part to play in the release of a very special drink - a 23 year old perry. Here is its story….
Kevin Minchew is a name not known far and wide, but, in his heyday, produced some spectacularly expressive perries. He relished the use of old oak whisky casks and sourced select perry pears from named, and frequently rare, trees in orchards scattered across Gloucestershire and surrounds.
The Last Hurrah is a perry that honours Kevin, the Moorcroft perry pear (also known as Stinking Bishop in many parts of Gloucestershire), his old oak whisky barrels and time. Lots of time. The Moorcroft perry pears were hand-picked from a stand of trees at Gorse Hill Abbey near Broadway, Worcestershire, in the October of 2001, after a particularly long warm summer. Kevin then milled and pressed the pears, followed by a long, slow, spontaneous fermentation by wild yeasts in the old oak whisky barrels through the winter of 2001.
In the spring of 2002, the perry was bottled with the addition of the “liqueur du tirage”, a blend of sugar, yeast and nutrients to achieve a secondary fermentation in bottle. The records of the exact blend have been lost to time, as were the bottles, which were secreted away when Kevin ceased perry making until…
July 2024 when frantic phone calls took place between Kevin, Gabe Cook (The Ciderologist) and Tom Oliver (Perry maker from Herefordshire). The barn where Kevin had stashed this treasured perry was about to be demolished, time was tight, a rescue mission was hatched
and duly executed. And thus some 1000 bottles saw the light of day for the first time in 22 years.
Flushed with the success of this rescue mission on this warm summer’s day in July 2024, Kevin, Tom, Gabe, Stewart (Kevin’s brother), Neil and Adam gathered to taste this perry that had lain untouched for over two decades. Analysis had revealed an alcohol level of 11% and an SG of below 1.000. This was going to be quite the experience and it did not disappoint.
No spoilers here - this is a bottle fermented perry that never reached its final destination of disgorgement at Three Choirs Vineyard. Instead, it has remained “sur lees” for a long, long time. The resulting drink is a testament to the miracle of time, the class of the Moorcroft perry pear, the warm embrace of the whisky barrel, but most of all to the skill and passion of the finest of perry makers.
We sincerely hope that you will all relish this rare opportunity to taste this one-off, classic perry in the original bottle, complete with flying lees and some rust on the crown cap. It is our honour and privilege to present Kevin Minchew’s “Last Hurrah”.
Stockists
-Hard Pressed Cider Distribution
- Oliver’s Cider & Perry (via webshop and direct from farm)
Product Details
THE LAST HURRAH - A SPARKLING PERRY
Made in 2001 from Moorcroft (aka Stinking Bishop) perry pears by Kevin Minchew, Tewkesbury, Gloucestershire.
VOL. 750ml. ALCOHOL: 11%
Released in 2024 by Oliver’s Cider and Perry
Contains: no added sulphites
N.B. This perry is presented and sold in the original bottle, with the lees from 22 years and rust on the cap.
To Serve: Stand upright for 24 hours, chill lightly and pour gently to avoid disturbing the lees. Perry at its best once opened.
