Cider has been sold at Burrow Hill for at least the last 150 years. All the ciders we produce are made from pure juice pressed from fresh Somerset grown apples in the autumn (no Chinese concentrate here). We still sell cider straight from the barrel at the farm as well as in bottles. We also produce a slightly sparkling litre flagon in dry, medium or sweet as well as a half litre sparkling bottle of cider as well as a fine Perry. They are a blend of at least 11 varieties of vintage cider apple.
Recently we won the Championship for our medium farmhouse cider at the biggest cider competition in the world, The Royal Bath and West Show.
At the farm we also make cider we call “bottle fermented” which is made in a similar way to Champagne. In fact, some claim the method predates Champagne. This cider is fermented in bottles and matured for up to two years. The tops of the bottles are then frozen and the yeast disgorged. The result is a very fine sparkling cider .
Burrow Hill Stoke Red Sparkling Cider....$19.99 / 750ml
Bone dry. Full bodied with lots of tannin. For the cider connoisseur. Excellent with all food or even as an aperitif.
Supreme Champion 2011.
Our Bottle Fermented Kingston Black was voted Supreme Champion at the 2011 Royal Bath and West Cider Show.
Burrow Hill Black Bottle Sparkling Cider....$19.99 /750ml
A dry, complex cider with a sharp fruit finish. Good enough to grace any dinner table. This cider is very dry. Jilly Goolden on BBC Food & Drink described the Kingston Black as one of the best, if not the best, English Ciders. "This has got muscles, this has got brawn, this has got a hairy chest. I think it's gorgeous," she said.
Overall Champion at the Hereford International Cider and Perry Show 2014, against 200