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Somerset 10 year old Cider Brandy
Somerset 10 year old Cider Brandy
Bottle Price: £39.00
Case Price: £444.6
- Country: England
- Region: Somerset
- Grape Variety:
- Alcohol: 42%
- Bottle Size: 70cl
or
You can mix any 12 bottles of wine(or more) to get the ‘case price’ for each bottle.
Complex with a Christmas pudding richness, full of subtle bouquets and aromas. A worthy substitute to an Armagnac or single malt.
Somerset Cider Brandy Co
Kingsbury Episcopi, Somerset
Julian Temperley produces a series of Somerset cider brandies that are equivalent to the top Calvados from France and are aged in oak barrels (sourced from Jerez, Limousin in France and as far afield as Hungary) for up to ten years.
A visit to his premises in the deepest, darkest part of Somerset will take you back to a time pre-dating commercialism and hi-tech gadgetry. A word of warning if visiting - take your wellies. The yard is running with apple pulp, juice and mud, but behind bullet proof glass are two copper stills (Julian’s pride and joy) used to make this delicious cider brandy.
Julian's licence, granted by HM Customs in 1989, is the first full cider distilling license in recorded history. Since then the business has grown to 150 acres of apple orchards with 40 different variety of apple grown.
Burrow Hill Cider Farm is a cider farm in Somerset, England at the base of Burrow Hill overlooking the Somerset Levels.
It has views of most of South Somerset on clear days. The cider is made in traditional vats and uses age old traditional methods of production. Every October is "Apple Day" when the apples are harvested from locally owned orchards.
In 2003 the company won the NFU Great British Food Award.
At Burrow Hill apples have been grown and cider has been pressed for at least 150 years. It is the soil climate and the apple varieties which give the cider and cider brandy their unique quality. It has long been recognised that for growing apples for fermenting England has three 'vintage' areas: all are in Somerset; and at Burrow Hill, Kingsbury Episcopi, are right in the middle of one, the others being around Wedmore and Baltonsborough.
Apples are the starting point for both the cider and Cider Brandy, and at Burrow Hill they believe it is vital to know their origins. All the apples that are fermented come from Somerset, and most come from their own orchards which extend to some 150 acres. They grow more than 40 varieties of vintage cider apples and the cider for drinking or distilling is made by blending these apples. The blending of the different types of fruit is the key to the craft of cider making. At Burrow Hill this is the responsibility of Tim Stoddart and Julian Temperley, who together have more than 50 years of experience of making cider.