PERRY:

FOR MORE THAN 400 years, up until the early 20th century, perry making was one of the traditional arts of the West Midlands region of England and played an important part in the rural economy. In the late 17th century perry was in significant demand and highly valued throughout the whole country. Perry was kept for special guests and family occasions and, when bottle-fermented, certain perries were accepted as being comparable to French champagne.

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"Besides Cider, there are many other curious Drinks that may be prepared out of our British Fruits: as perry, made yearly in several places of this Kingdom" (J. Worlidge, Vinetum Britannicum, 1676)

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