Burrow Hill cider made by the Somerset Cider Brandy Company.
Situated at Kingsbury Episcopi in one of the three vintage areas for growing apples for fermenting.
Up to forty varieties of cider apples are grown in traditional orchards (grazed with sheep), the apples have been pressed for cider for the last 150 years. Traditional methods used,fermenting juice in the Autumn without first turning it into concentrate.
A goldern brown cider - smells of apples, fruity and slightly sharp but refreshing with a hint of dryness on the back of the throat.
