What is Somerset Cider Brandy?

Somerset Cider Brandy is produced by Somerset Royal at Pass Vale Farm in Burrow Hill near Martock. The owner is Julian Temperley who has over thirty vintages to his credit. There are historical records of cider brandy production dating back to 1678 but the revival of Cider Brandy production really took off when the Somerset Cider Brandy Company was granted the first full cider distilling licence in recorded history in 1989. After a four year battle with Brussels, on October 22nd 2011, Somerset Cider Brandy was granted European Union Protected Geographical Indication status (PGI).

Available to buy here.

Somerset Cider Brandy Production

Apples have been grown for cider at Burrow Hill for over 150 years. The soil, climate and apple varieties are what give Somerset Royal ciders and Somerset Cider Brandy their unique characteristics. There are 150 acres of orchards and over 40 different varieties grown. Varieties include Kingston Black, Dabinett, Stoke Red, Yarlington Mill and Harry Masters. The blending of these different varieties is the key to cider production and is currently the responsibility of Tim Stoddart and Julian Temperley.

Apples are gathered in the Autumn, pressed and blended prior to fermentation in large oak vats. After three months the cider is then distilled in one of two continuous Coffey Stills (two column copper stills from Calvados named Josephine and Fifi), with no additions made to the cider. The first and last parts of the distilling are discarded and only the “heart” of the distillation is used – this is a very pure, clean alcoholic spirit. The clear, colourless cider young cider brandy (at this stage an eau-de-vie) is then transferred into old sherry casks or new oak barrels from Hungary or the Limousin or Alliers forests of France for ageing.

Somerset Cider Brandy Five Year Old

The Ten Year Old is aged for ten years in a mixture of these barrels at one of two bonded warehouses in Burrow Hill village. It is in the barrel where the transformation from young spirit to cider brandy takes place. The spirit interacts with the oak barrels, some is lost due to evaporation (the angel’s share) and, with time, the brandy takes on tannins, colour, flavour and character from the oak barrels and becomes softer and mellower.
 

Somerset Cider Brandy 5 Year Old Tasting Notes

Somerset Cider Brandy 5 Year Old is complex with a velvety palate and intriguing spicy aftertaste. The nose is fruity, sweet and floral, like spring in the orchards. There is honeysuckle, apple blossom and hawthorn. The taste is full of apple, with delicate white flowers and a clean lingering fruit finish.

This Five Year Old Cider Brandy is perfect as a digestif to end a good meal. However; it is also great with chocolates, chocolate desserts and apple-based desserts or cakes.

It is also a good match with a fine Cuban cigar.