Burrow Hill Cider has been at the centre of Somerset cider making for over 200 years. A blend of 40 apple varieties are used in crafting Burrow Hill’s premium cider, which has been the responsibility of Julian Temperley and Tim Stoddart, who between them have 60 years experience in cidermaking. Each bottle of Burrow Hill cider can be traced back to its orchard of origin, and in the world of cider making, the terroir of the orchards around the farm is recognised as one of the country’s three unrivalled vintage areas.
‘Our farm in Somerset sits among 180 acres of cider apple orchards at the base of Burrow Hill. The farm has been pressing cider for over 200 years. In 1989 we were granted the UK’s first ever full cider-distilling license. We have been distilling award winning cider into Somerset Cider Brandy ever since.
In the autumn over forty varieties of vintage cider apples such as Dabinett, Kingston Black, Stoke Red, Yarlington Mill and Harry Masters are harvested.
By the spring our pure juice traditional cider is ready to drink. To the best of our knowledge Burrow Hill Cider is the only cider to have won the annual national cider championships in Devon, Somerset and Hereford in the same year. As well as traditional farmhouse cider we make bottle-fermented ciders, a perry and an ice cider.’