Very dry, complex but elegant cider with a sharp fruit finish. This cider was the Overall Champion at the Hereford International Cider and Perry Show 2014, against 200 other UK ciders. The apples are picked and pressed in the Autumn, and once the first fermentation has finished, the cider is bottled and the bottles are racked in the cellar for a year. The cider undergoes a second fermentation in the bottle, and then the necks of the bottles are frozen, and the yeast disgorged, leaving a very dry, complex, elegant cider.
The farm at Burrow Hill sits among 180 acres of cider apple and perry pear orchards at the base of Burrow Hill. The farm has been pressing cider and perry for over 200 years. In 1989 they were granted the UK’s first ever full cider-distilling license and they have been distilling award winning cider into Somerset Cider Brandy ever since.