Bone dry, but full bodied, an elegant cider which allows the Stoke Red apple to shine through. This cider was the Supreme Champion at the 2011 Royal Bath and West Cider Show. 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 bone dry, full bodied, elegant cider. Excellent with food or as an aperitif.
Awarded Gold at the British Cider Championship at Bath and West May 23.
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.