SECURE ONLINE ORDERING Design by Web Productions

"The art of distilling has been revived in the orchards of Somerset..." Visitors always welcome... We're pleased to give you a glimpse of life here at Burrow Hill. Why not look us up when you're in Somerset and see the orchards and all the paraphernalia associated with 150 years of cidermaking? apples... Harry Masters Jersey bitter sweet Stoke Red bitter sharp, a tiny apple Brown Snout bitter sweet orchards... Diana Temperley rides Daisy through the blossom laden orchard The orchards below Burrow Hill. This type of old fashioned orchard produces cleaner, riper fruit than the modern plantation. Our apples are grown on traditional standard orchards, grazed with sheep. Organic or Slow Food? Our policy of growing apples is to use the minimum of sprays possible, often not spraying at all. We use no artificial nitrogen, which means we produce smaller and tastier apples than those grown in orchards for industrial cider. In fermenting and making cider we use traditional methods, fermenting juice in the autumn without first turning it into concentrate. Our apples are mainly grown in our own orchards and all the apples we distil come from Somerset. The only exception is the Kingston Black apple. We search the cider world for this variety. Somerset Cider Brandy is part of the Slow Food Movement, in our view this is more relevant to our artisan production than the current organic system, which did a grand job in the 80’s but has not evolved to meet new challenges. Currently, ‘organic’ often means huge businesses supplying the supermarkets or goods imported by airplane from the other side of the planet at a vast carbon cost. The Slow Food Movement has grown from its Italian roots and promotes good local products and proven safe methods of artisan production. In 2003 Somerset Cider Brandy was declared to be part of their ‘ark’. A great honour!