The Somerset Cider Brandy Company farm is nestled among 70 acres of cider apple orchards at the foot of Burrow Hill. The farm has been pressing cider for over 200 years. In the fall, the cider harvests more than 40 varieties of vintage cider apples, including Dabinett, Kingston Black, Stoke Red, Yarlington Mill and Harry Masters.
Each year, the harvest begins when the first of our 40 varieties of apples begin to fall. The art and craft of making cider is mixing these apples. At Burrow Hill, this is the responsibility of cider makers Julian Temperley and Tim Stoddart, who together have 60 years of experience.
By spring, the traditional cider with pure juice is ready to drink. Burrow Hill Cider is the only cider to win the annual National Cider Championships in Devon, Somerset and Hereford in the same year. In addition to traditional farm cider, they make bottled cider, a pear cider, and an ice cider.