Burrow Hill Medium Dry Cider 500ML
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BURROW HILL MEDIUM DRY CIDER
Fine cider is made from a blend of different varieties and this Medium-Dry version includes 7 different examples, all of which bring something important to the final flavour. For instance, the legendary Kingston Black brings aromatic fruit flavours whilst the age-old Dabinett gives body and structure. This is a cider made from a blend of at least 11 varieties of vintage apples, that dances on the palate with freshness and verve but is also profound and flavoursome.
Hidden away in the criss-cross lanes of the Somerset Levels, just outside the village of Kingsbury Episcopi, you will find an extraordinary collection of eclectic buildings that is Pass Vale Farm, huddled together below the dominant Burrow Hill. This is the home of the Somerset Cider Brandy Company, established in 1989, when it was the first cider producer in the UK to be granted a licence to distil in recorded history. Established by the ever-present and eccentric Julian Temperley, Pass Vale Farm houses two continuous pot stills which Temperley affectionately calls Fifi and Josephine. Made by Gazagne , a well-known Parisian still-maker, at the beginning of the last century, these two elderly spinsters consume about 7 tons of cider apples to produce 500 litres of cider brandy. The use of continuous stills ensures a fruitier and fresher cider brandy than you would get from a pot still but the real secret of making fine Cider Brandy comes from the quality of the initial produce. Burrow Hill has one of the great cider apple terroirs where the soil, climate and geology come together to guarantee perfect conditions for the 40 different varieties of cider apple that are grown on the 150 acres that surround the distillery. The other two vintage cider zones in Somerset are situated around Baltonsborough and Wedmore.
Kingsbury Episcopi, Somerset
Somerset Cider Brandy Company
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