“Pass Vale Farm at Burrow Hill near Martock in Somerset, we decided, is the Domaine de la Romanée Conti of cider.”
- Financial Times
Burrow Hill is at the heart of England’s fine cider revival. The farm has been making cider in Somerset for over 300 years. Apples are the starting point for both our cider and apple brandy, we believe it is vital to know their origins. Our orchards are home to more than 100 varieties of vintage cider apples, including Brown Snout, Stoke Red, Harry Masters and the legendary Kingston Black. All are grown organically in ancient, traditional orchards. It is the art of blending the fruit varieties that is the key to cider making.
It has long been recognised that England has three 'vintage' cider apple areas where the soil and climate creates apples of a superior quality. The terroir of the orchards around the farm is recognised as one of these three unrivalled vintage areas. The other two areas are also in South Somerset which is the heart of England's artisan cider world.
Burrow Hill has helped pioneer the UK’s fine cider movement, proving that cider deserves the same respect as wine or spirits. As the Financial Times wrote, founder Julian Temperley has “done more than anyone else in Britain to develop classy drinks from homegrown apple juice.”
Watch the film below for a tour of the orchards with Julian and Matilda Temperley
OUR CIDER
Draught / Sparkling / Perry / Bottle Fermented
A handy 3-litre pouch of our draught cider, made entirely from apples grown in our own traditional orchards. The perfect fit for the fridge, it stays fresh for up to 6 weeks once opened—thanks to the airtight design—and keeps for months unopened.
Our still cider is a bittersweet cider typical of the best Somerset traditions. Sold as medium or dry
3L, 6-7% abv
“Their draft farmhouse cider is smooth, golden and moreish - a cider that treads the path between rustic and refined with assured ease. “ The Independent
‘Pass Vale Farm at Burrow Hill near Martock in Somerset, we decided, is the Domaine de la Romanée Conti of cider.’ The Financial Times
“Cider that treads the path between rustic and refined with assured ease.” The Independent
Burrow Hill’s classic Somerset cider. Full bodied and made from 100% traditional cider apples from our own orchards. Simply delicious.
50cl, 6% abv.
The cider-maker’s craft at its best.’ The Guardian ‘
Pass Vale Farm at Burrow Hill near Martock in Somerset, we decided, is the Domaine de la Romanée Conti of cider.’ The Financial Times ‘
“The cider-maker’s craft at its best.” The Guardian.
A slightly lighter and sweeter cider than our classic Burrow Hill (50cl, 5.5% abv) . Delicate, floral and juicy. Deliciously refreshing. Found on the Cider Bus at the legendary Glastonbury Festival. The perfect cider for summer days and winter fires.
‘Pass Vale Farm at Burrow Hill near Martock in Somerset, we decided, is the Domaine de la Romanée Conti of cider.’ The Financial Times
‘Burrow Hill Cider 'also pioneered Somerset Cider Brandy. Over the past three decades they have done more than anyone else in Britain to develop classy drinks from homegrown apple juice.’ The Financial Times
Burrow Hill Cider Bus is slightly sweeter, a bit lighter, crisp and refreshing
A dry and delicate perry made from pears grown in our Somerset orchards. 50cl, 5.2% abv.
“a delightfully quaffable booze with a thirst-quenching dryness” The Independent
“ On the nose: On the honeyed end of the perry spectrum, but it’s light, fresh honey- nothing heavy here. Tinned pairs. Green, springtime notes of honeysuckle and nettle. It’s not super complex but that’s not the point – it’s lovely and fresh and enticing. In the mouth: There’s a little more intensity here. Ripe, rounded, juicy. Pears, honey, white grape and green leafiness. Just enough of the tannin and acidity to keep that touch of sweetness in balance. There’s nothing challenging or harsh whatsoever. The tingle of fizz is really well-judged too. It’s very harmonious. This is a really nice, clean, fresh drinking perry.” Adam Wells Cider Review
“A delightfully quaffable booze with a thirst-quenching dryness” The Independent.
Somerset's best bottle fermented cider. Excellent with food or as an aperitif. 75cl, 8% abv.
“I’d drink it rather than Champagne any day of the week” Joanna Lumley
“ The Stoke Red cuts to the core of Burrow Hill’s cider philosophy. Presenting a single variety that is grown in their orchards and then bottle fermented and aged in their cellars for two years. The result here is very deliberate, cider can age with such grace and Burrow Hill have placed their trust in not only the fruit but every aspect of this cidermaking practices knowing the rewards won’t be reaped for years to come.” Crafty Nectar
“I’d drink it rather than Champagne any day of the week” Joanna Lumley
ICE CIDER
Our Ice Cider is a very unusual cider. Juice from a secret blend of apples is frozen, then the ice is removed. The remaining, concentrated, juice is then fermented in small oak barrels. This gives the resulting 11.5% abv cider an intense and unique flavour that combines the bitter-sweet and bitter-sharp qualities found in traditional vintage apples.
"A genuinely innovative drink, a real find.' 'looks like Palo Cortado sherry, smells like Calvados, tastes like a cider pudding', 'brilliant tannins, layers of flavour with soft apple embrace'. 'Ice Cider is great on its own but should be on the shelf of every cocktail bar in London as a serious contribution to mixology"
- The Financial Times
Ice Cider or Apple Ice Wine has a unique flavour that combines bitter-sweet and sharp qualities found in a traditional vintage cider apple (50cl, 11.5% abv.) Ice Cider is made by freezing the apple juice and removing the ice. The remaining naturally concentrated juice is then fermented into Ice Cider. It takes over 200 apples to make just one bottle of Ice Cider. Bursting with aromas of baked apple and honey. Drink as a dessert wine. Great over ice.
‘A genuinely innovative drink, a real find. Ice Cider is great on its own and should be on the shelf of every cocktail bar in London as a serious contribution to mixology’. Financial Times
“ the one that makes the group coo and gasp..” Adam wells Cider Review
"Cider has been made in England since ancient times, the skills to make it brought here with the Norman invasion. The terroir, the ecology and climate around Kingsbury Episcopi and Burrow Hill lends themselves so naturally to fermenting apples"
- Rose Prince