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It smells of baked apples and figs with a hint of hazelnut, nutmeg and exotic wood. It feels velvety, mellow, soft and warming.
A gorgeously rich and nutty spirit.
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Apples, spring water.
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Too good to mix with anything else. Drink it at room temperature and dream of Somerset orchards decades ago.
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“The apples are back in force, like ghosts returning to a spirit fire; concentrated, dense and warming.” - The Financial Times
“I must confess the product is very good, a most respectable cousin to AOC Calvados, reminding us that for a period of time, Normandy and Britain were ruled by the same kings.” - Christian Drouin in The Art Of Calvados 2024
“The Brandy is simply divine. The 10 and 20 year old Brandy is highly recommended.” - Mark Ward, customer
“The aroma is enticing, showcasing ripe orchard fruit intertwined with spicy oak. On the palate, there is a delightful weight where honeyed impressions of stewed apples and fresh pear emerge, balanced by a gentle oak presence. The finish lingers with a refined complexity, leaving a warm, fruity essence that invites another sip.” - IWSC
IWSC 2025 SILVER WINNER
1 Star, Great Taste Awards 2024
PGI protection from 2011
Part of The Slow Food Movement
Somerset Shipwreck Cider Brandy (50cl, 43% abv).
In 2007, en-route to South Africa, the MSC Napoli was beached off Devon. Its cargo included new, empty Allier oak barrels destined for The Cape’s finest vineyards. Some of the shipwrecked barrels found their way to us, having been protected from the sea by being packed among bibles written in Zulu. Maturing our brandy in these barrels gives a sophisticated finish worthy of single cask bottling. We now buy new barrels from the same cooperage. The finely grained new Allier oak is what creates the distinctive smoked, oaky taste of Shipwreck.It smells fruity but with smoke and oak and toasted apples and hints of mahogany. A smoky, sophisticated and distinctively oaky finish.
‘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