Orchards existed in Gloucestershire in the Roman era and a drink called “pyrry” was produced in early medieval times. The ancestors of the “classic” perry pear derive from a cross between the native British wild pear (now one of our rarest trees) and the cultivated pear (of central Asian origin), brought in by the Romans. Perry pears are now found almost exclusively in Gloucestershire, Herefordshire, and, to a limited extent, Monmouthshire and Worcestershire.

From the 12th Century, orcharding was a key part of the county’s agricultural scene. In the 18th century, one of the three main “fruit-liquor” districts was: “that of Hereford and Gloucester shires, or the May-hill district”. Indeed, as noted in 1662, one of the earliest recorded perry pears associated with a specific locality, was “the Harpary Green pear”. Gloucestershire also became the key centre for the production of cider and perry (deservedly known as “Vinetum Britannicum”), through the use of suitable pear varieties and the development of the mill and press to extract the juice......and a spirit of scientific enquiry.....

....So, over 400 years ago, under May Hill, Huguenot glassmakers established a glasshouse with a coal-fired furnace, which led to the production of stronger glass for bottle production. At the same time, as first recorded by Dr. Merrett of Gloucestershire in 1662, cider and perry makers started to control the mysteries of secondary in-bottle fermentation, producing “a sparkle and eruption of bubbles when the cork is drawn”. Much later this technique was exploited (and now jealously protected!) by French wine producers for the production of “Champagne”...