There are records of bottling cider with corks dating back to 1632 at Holmes Lacy in Herefordshire, England. “Cider may be kept perfect good many years, if being settled it be drawn out into a bottle and well stopped with corks and hard wax melted thereon…put into each bottle a lump or two of hard sugar or sugar bruised” (From Ralph Austen’s report the Royal Society in ёLondon, 1653). Experts say that none of the material preserves the quality of the wine or cider as well as cork. This is a 100% natural product that’s safe and ecologically friendly. The secret of cork lies in the fact that it has a unique porous structure. Cork allows cider to “breathe”, and significantly improves the flavor of the drink.