About Us
The Temperley’s arrived at Burrow Hill in the 1960’s and began a life-time’s work of restoring and planting the ancient cider orchards around the farm. The families ancestors had been making cider in the village of Kingsbury Episcopi since the 1770s. Burrow Hill Cider and The Somerset Cider Brandy Company were born from Burrow Hill’s 300 year old cider making legacy.
1960’s - Current Day
Apples are the starting point for everything we make and so we believe it is vital to know their origins. 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 acknowledged as one of these three unrivalled areas. The other two areas, Wedmore and Baltonsborough, are also in Somerset – the heart of the England's artisan cider world.
The art of blending the many different varieties is key to the art of both cider and brandy production. The cider makers use their skills to adjust the blend of fruit to ensure the final drink has a balanced and consistent flavour and is of the highest quality.
In 1989, we were granted the UK’s first ever full cider distilling licence. We have been distilling cider into Somerset apple brandy ever since, reviving an ancient craft of the West Country.
Half of our cider is set aside for distilling. The resulting clear spirit, known as Eau de Vie or ‘water of life’, is trickled into small oak casks to mature into brandy for a minimum of three years. Our Somerset Cider Brandy is currently the only spirit in England to have a Protected Geographical Indication, or PGI.
We also make award-winning liqueurs and a range of fine ciders including an ice cider and perry. Alongside the cider orchards we grow 20 varieties of perry pear, Morello cherries, plums, elderflowers, quinces and lavender on the farm. The lavender attracts bees and is distilled for its essential oils for MAKE skincare.
At Burrow Hill we are a small team, everyone works across all areas of farming and production. Many of the team have been working on the farm for over 20 years.
Matilda
Julian
Andy
Laura
Di
Paula & Truly
Nick
Mitch
Matt
Paula, Matilda, Emma, Sarah
Sustainability
Cider Brandy is demonstrably the most sustainable brown spirit in the world when made from apples grown on traditional orchards. It uses less water and less energy than comparable spirits and orchards are a priority habitat because of their huge environmental benefits. Burrow Hill Cider and The Somerset Cider Brandy Company’s vision is long term, sustainable and small.
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Artist Collaborations
We have been fortunate enough to collaborate with many fine artists over the years, often trading art for cider. These include:
Paddy Mounter
Hilary McManus
Damien Hirst
Dame Elisabeth Frink
Patrick Reyntiens OBE
Sir Peter Blake