Burrow Hill Cider Somerset

Julian Temperley and Tim Stoddart have over 50 years cider-making experience between them. At Burrow Hill, it is obvious that apples are the principal starting point for their cider with more than 40 varieties being grown such as Brown Snout, Stoke Red, Harry Masters and the legendary Kingston Black.

All the apples in the cider come from Somerset, and the vast majority come from Burrow Hill’s own orchards. Visiting the farm (which is a must-do day out), you feel like you’ve stepped into a vintage world of cider. We asked Julian to tell us what makes Burrow Hill cider so special. “It has long been recognised that for growing apples for fermenting, England has three ‘vintage’ areas where the soil conditions and climate are deemed best for growing cider apples, known as ‘terroir’; all of these areas are in Somerset. We are right in the middle of one. Our policy of growing apples is to use the minimum of sprays possible, often not spraying at all. We use no artificial nitrogen and no insecticides. This means we produce smaller and tastier apples than those grown in orchards for industrial cider and we protect the bees at the same time. In fermenting and making cider we use traditional methods, fermenting juice in the autumn without first turning it into concentrate. We grow standard rather than intensive bush orchards and traditional, old varieties that produce unreliable crops and are therefore unviable for industrial cider production but known for their unique qualities and superior tastes.”

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