Sandford Orchards- is a traditional farm business, pressing juices and ciders for an ever growing market, both here and abroad. Our methods are simple and so is our ethos: we only bottle the best. We are enormously proud to have been recognised for our endeavours. We are a family business full of passion for our products, we believe that Devon ciders and juices are the best in the world – we want you to taste them! Award Winning Ciders and Juices traditionally grown, pressed and bottled at our farm in the heart of the Devon countryside.
|Bottle-Conditioned Dry Cider- Across the pond they call this cider 'Naturally-Conditioned', because that is exactly what it is - a little apple juice, some wild yeast, and a tiny bit of sugar all working together. Spontaneously fermented with a final addition of sugar at bottling for bubbles, this Bottle-Conditioned Dry is a very English cider - filled with aromas of barnyard and a hearty, tannic, structure. Don't drink it too quickly, the tannins might take over. Instead hold it on your tongue for a moment and you'll find it fills out - with light citrus notes and a slight nuttiness. The bubbles are plentiful, and it will help brighten a rich, heavy meal.||Ross-on-Wye Rum Barrel Medium Still Cider- is produced only with apple juice and natural sugar. Cider has been made at Broome Farm by Johnson family for over 80 years. There are now over 80 varieties of cider apples growing on the farm enabling the creation of individual blends of quality cider.|
The Old Hop Kilns,
tele 01432 820569
Samuel Smith's Organic Cider- Bright straw-gold with excellent clarity, Samuel Smith's Organic Cider has a light body with brilliant conditioning, a crisp clean flavor, and a dry finish. The bouquet is fresh apples, with a soft floral note. Certified Organic by the USDA-accredited UK Soil Association
Thundering Molly- 5.2% ABV is a well rounded medium cider. Fresh and fruity with a lovely apple aroma. Gorgeous golden colour and a balanced finish. Made on our Herefordshire farm from 100% cider apples. Made from a blend of bitter sweet and sharp cider apples. Accolades: Protected Geographical Indication awarded by the EU: Genuine Herefordshire Cider. Exported to 15 countries and available in the USA for the first time.
Examples of where to purchase-
Examples of where to purchase-
Aspall Cyder- The Chevallier family has lived at Aspall Hall Farm in the parish of Aspall in Suffolk, England since 1702. In 1725, Clement Chevallier inherited Aspall from his cousin and set about making cyder that was not available in Suffolk at that moment in history. Today, the business is owned and managed by the eighth generation of the Chevallier family, and they continue to practice the values and commitment to quality set in place by Clement all those years ago. Aspall produce a range of award winning apple juice, cyders and vinegars. The product range has won over 20 awards since 2000.
Westons Cider- "Henry Weston, my great-grandfather came to 'The Bounds' at Much Marcle, Herefordshire in 1878 and continued the tradition of using fruit from the farm orchards to make cider and p erry. Making and drinking cider and perry formed part of the pattern of life in the country. The development of commercial cider making began in 1880 when Henry recognised the threat from overseas imports, which had been created by the British Empire." Today, our traditionally produced, award winning draught and bottled products are not only available throughout the UK, but are exported to more than 40 countries worldwide.
B. United International, Inc
15 John Todd Way
Redding, CT 06896
|Blackthorn Medium Dry- As tastes have changed Blackthorn® has become a little less dry in taste. However we still press English bittersweet cider apples to deliver its distinctive crispness||Dry Blackthorn® is only available in the West Country where it has a loyal army of fans. It’s a little sharper than its counterpart and appeals to a more seasoned cider drinker. Dry Blackthorn® is made to our original draught cider recipe with the crisp character of an authentic West Country dry cider.|
Examples of where to purchase-
Woodpecker®- was first produced over a century ago in historic Hereford by H.P. Bulmer. Woodpecker is noted for a lower alcohol content than most other ciders, as well as for its sweet taste. It is usually available in pubs and bars and is found in most supermarkets, sold in bottles or cans. The brand's logo is the European green woodpecker which is depicted against a bright red background on the cider cans and on most other packaging.
England Import The Cyder Market hard cider information for cider makers and drinkers about cider imported from England.
P.O. Box 486
Woodpecker Premium Cider- The use of the English bittersweet apple provided Woodpecker® with a distinctive taste and refreshing drinkability. A crisp semi-dry finish, amber hue with a lightly sparking appearance, sweet fruity aroma and a slight toffee-apple note.
North Lodge Barn,
tele 01789 488 433
The Cyder House
Heck’s Cider- The Hecks family have been making traditional Somerset farmhouse cider in Street for six generations, since 1840. In 1896 we started to make and supply our cider for the general public. We make our cider by blending juice from apples all grown locally in the farms orchards. The cider is fermented in wooden barrels and sold draught from the wood. Hecks farmhouse cider is one of the few cider farms to still to use the old traditional methods of cider making.
HR4 0LE Hereford,
|The Hogan's Dry Cider balances the complexity of tannic English bittersweet cider apples with a hint of residual sweetness. It's deep and earthy, and a bit addictive.||Hogan's Medium Dry- Fruit forward and well-balanced, the Hogan's Medium Dry is more tannic than their Draught, and a touch sweeter than their Dry. Full-bodied and satisfying.||Hogan's Vintage Perry- Perry pears were scarce last year, so we were lucky to get a bit of Hogan's award-winning Vintage Perry.|
1129 Northern Blvd., Suite 312
Manhasset, New York 11030
Celtic Marches- has been producing cider on their family farm for over a century. Their orchards are situated on the south facing slopes of the Frome Valley growing traditional varieties including Dabinett, Michelin, Harry Masters, Three counties and Yarlington Mill. Thundering Molly exemplifies authentic Herefordshire cider from Great Britain’s premier cider apple growing region.
153 Pond Lane
The Cider Mills, Dowlish Wake, Ilminster TA19 0NY, UK
Merchant du Vin Corporation
18200 Olympic Avenue S.
Examples of where to purchase-
Strongbow- is named after the Cambrio-Norman knight Richard de Clare, later Earl of Pembroke, nicknamed "Strongbow" for relying heavily on Welch archers during campaigns in Ireland, where at the time the Irish had few bows and relied on javelins. The cider is produced in Hereford by the English cider company Bulmers, part of Scottis and Newcastle, which in turn is owned by the Dutch brewer Heineken. Bulmers were granted the Royal Warrant in 1911. In January 2011, Heineken announced their intention to take the Strongbow brand global.
Pilton Cider- We are artisan producers at the heart of Somerset’s cider-land making whole juice sparkling cider by the old English method of keeving. Apples are collected from traditional cider orchards in and around the parish of Pilton and slowly fermented for six months in our cool Victorian cellar before bottling.
Perry’s Somerset Cider Mill- has been making award winning ciders in the same farmhouse since 1920. Today it is run by fourth generation cider maker George Perry and the Perry family. They employ time-honored small batch techniques, wild yeast endemic to the farm, and barrel aging or bottle conditioning to give their traditional cider its unique flavor profile. Accolades: Supreme Cider Champion at the prestigious Royal Bath and West show; Best Cider - Taste of the West, multiple Great Taste Awards.
Half Pint Ciders
31111 Via Colinas, Suite 202
Westlake Village, California
|Dry Premium Cru- Our flagship cyder and the first of the re-launched range to go to market in 2000. Premier Cru has been awarded World's Best Cider and World's Best Dry Cider in the 2008 World Cider Awards run by Beers of The World Magazine. It was described by the judges as "an elegant and well bred dry cider, with a soft fragrant nose and enough earthy apple notes to keep its feet on the ground".||Draught- Launched in 2003 to celebrate our 275th year of cyder making, Aspall Draught Suffolk Cyder is served on tap and in bottle. Draught has a mid straw colour with a floral/appley aroma especially of Russetts. It has a lovely mouth filling mousse and a delicate flavour of fresh pressed apples. It is an off dry cyder with a complexity that enhances its long finish.|
|Perronelle's Blush- A twist on the classic Kir Royale – champagne and crème de cassis replaced by cyder and crème de mure (blackberry liquer). We named this after our grandmother Perronelle and her rosy red cheeks.The colour is deep blush suggestive of dark summer fruit, with a rich appearance due to the viscosity of the Creme de Mure. There is a subtle blackberry aroma with a hint of traditional cyder apple. Deceptively smooth with a silky but refreshing palate, Blush offers a perfect blend of sweetness and acidity. It has a lovely mouthfeel and a lingering aftertaste of berries.||Organic- Aspall Organic Suffolk Cyder is an homage to our founder Clement. This cyder has a higher bittersweet content than all our others, so is much closer in style to his cyder of the 1700’s. Organic has an attractive golden colour; a marked fruity aroma of traditional bittersweet cyder apple, with floral and spicy overtones. The palate is rich, initially full and slightly sweet, with good balancing acidity and a pronounced astringency followed by a very long dry finish.|
153 Pond Lane
|Excalibur- Product of England, 100% fermented apple juice, made with real cane sugar and gluten free. 500 ml, 6% abv Pours with a clear and fizzy, deeper golden hued body. Minimal head retention after the initial rush of carbonation. Aromas are sharply appley, mild sulfur, doughy, medium sweetness, medium-low acid. Some earthy notes, but nothing too funky. Flavors are medium sweet, apple, light acid (both natural and artificial). Medium body. Lightly earthy, low tannin. Very fizzy carbonation with harsher, bigger bubbles.||Sir Perry- Perry is a cool, refreshing pear drink that has been popular in the UK and Europe for centuries. Sir Perry is made in the traditional English style, using 100% fermented pear juice. Not to be confused with American pear cider, which is made from fermented apple juice with pear flavoring added later. 5.9% abv|
Sir Perry Berry- Bursting with the taste of an English summer, its fruity, floral, strawberry flavor is gently brushed by a background of full-bodied fermented pear juice
|Dragon's Breath- The best-kept secret that the dragon guarded was the secret of Ginger Spice. Known as the Dragon's Breath, its blend of organic cider apples and natural ginger creates a pleasing, dry, yet full-flavored spicy taste the help restore the body's balance and harmony.|
|Henry Westons Vintage Reserve- A very special cider, made from top quality Herefordshire cider apples of a single year's crop. Matured in old oak vats and then selected by Westons Master Cider Maker as the very best of the year's vintages.||Oak-Conditioned Extra Dry- A very special cider, made from top quality Herefordshire cider apples of a single year's crop. Matured in old oak vats and then selected by Westons Master Cider Maker as the very best of the year's vintages.||Old Rosie Scrumpy- Named after the cidery's 1921 Aveling & Porter Steam Roller, Old Rosie is a traditional, cloudy, scrumpy. It's allowed to settle out naturally after fermentation, resulting in a truly old-fashioned, full flavored cider with a hint of cinnamon, spicy cloves, and citrus and bursting with a ripe, oaky, bittersweet cider apple aroma.|
|Premium- A contemporary cider with the classic pedigree of a traditional cider maker. Rich amber coloured with a ripe apple aroma and a medium dry taste. Matured in old oak vats to produce a quality cider with a refreshing, crisp apple flavour. Highly carbonated for maximum thirst quenching.||Stowford Press Export- This premium Export Cider has been produced using the finest cider apples, slowly matured in old oak vats and then cold filtered to retain its authentic traditional taste. This stylish meal accompaniment is crisp and clean, refreshing and full bodied.|
Stowford Press Medium Dry- A truly medium dry cider taste. Light, refreshing and fruity.
Samuel Smith's Organic Cider- The Old Brewery at Tadcaster was established in 1758 and is Yorkshire's oldest brewery. Traditional methods of brewing have been retained at The Old Brewery. The brewery still has its own cooper making and repairing all its oak casks. All Samuel Smith’s naturally conditioned draught beer is served from the wood. Samuel Smith's ales and stouts are fermented in "stone Yorkshire squares' - fermenting vessels made of solid slabs of slate - which gives the beers a fuller bodied taste. Along with all of the beers and ales Samuel Smith also produces and exports an excellent Organic Cider.
55 Dean Lane
tele +44 1749 880016
Special Reserve – Gold Medal Winner Taste Of The West 2015, Silver Medal Winner GLINTCAP 2015, Medium English Keeved Cider, Sparkling, 75cl 5.2% ABV
|Worley's Mendip Hills- Gold Medal Winner Taste Of The West 2015, Silver Medal Winner GLINTCAP 2015, Medium Cider, Lightly sparkling, 50cl 6.8% ABV|
Strongbow- is a blend of bitter-sweet cider and culinary apples, with 50 different varieties of apple used. It is mass-produced using modern methods, and contains apple concentrate and sugar. It is fermented with a controlled yeast strain, and at least some varieties are flavoured with artificial sweeteners.
Blackthorn- The year was 1972 and a crack team of West Country master cider makers were tasked with making a new West Country cider to beat all others. After months of blending, Blackthorn® cider was born. The West Country know their cider, and The West Country liked it. Word quickly spread and Blackthorn® rapidly grew to become one of Britain's most popular ciders and one that remains true to its West County roots. Shepton Mallet, in the heart of the West Country, is the home of the Blackthorn®cider mill. It’s here that we’ve been making cider for over 50 years. We have long term relationships with 68 local growers from Somerset, Devon, Dorset and Herefordshire where all the finest cider apples come from.
Examples of where to purchase-
William's Orchards Cider- is dedicated to making great tasting ciders and perrys that are sulfite free, GMO free and glutten free. We make them in England, where cider and perry have been made and enjoyed for hundreds of years. We use fruits that are grown just for making cider and perry and organic where possible.
P.O. Box 486
B. United International, Inc
15 John Todd Way
England- There are two broad main traditions in cider production in the UK - the West tradition and the Kent and East Anglia tradition. The former are made using a much higher percentage of true cider-apples and so are richer in tannins and sharper in flavour. Kent and East Anglia ciders tend to use a higher percentage of, or are exclusively made from, culinary and dessert fruit; Kentish ciders such as Biddenden's, Rough Old Wife and Theobolds are typical of this style. They tend to be clearer, more vinous and lighter in body and flavour. At one end of the scale are the traditional, small farm-produced varieties. These are non-carbonated and usually cloudy orange in appearance. England's West Country contains many of these farms. Production is often on such a small scale the product is only sold at the point of manufacture or in local pubs and shops. At the other end of the scale are the mass production factories for products such as Strongbow and Blackthorn. Cloudy, unfiltered ciders made in the West Country are often called "scrumpy", from "scrump", a local dialect term for a small or withered apple. Ciders from Gloucestershire, Herefordshire and Worcestershire made from traditional recipes have a Protected Geographical Indication awarded by the European Union. There are over 25 cider producers in Somerset alone, many of them small family businesses. Large producers in the West of England include Thatchers Cider in Sandford, Somerset, Bulmers in Hereford, as well as Brothers Cider and Gaymer Cider Company, both of which are based in Shepton Mallet, Somerset. (see Wikipedia- Cider http://en.wikipedia.org/wiki/Cider)
H. Westons & Sons Ltd
The Bounds, Much Marcle
HR8 2NQ England
tele 01531 660233
Hogan's Cider- In the UK we consume over one billion pints of cider every year. Cider is enjoying a real resurgence. Hogan’s ciders and perries are fermented from just fresh pressed English apples and pears, no sugars are added prior to fermentation and no apple or pear juice concentrate is used. We hope you have a chance to enjoy our ciders and perry and we are very keen to hear your comments, favourable or otherwise.
P.O. Box 486
The Communications Building,
48 Leicester Square,
London WC2H 7LT
Oliver's Ciderand Perry is for everyday enjoyment and to celebrate special occasions. We need to profitably produce the finest Herefordshire and Three Counties ciders and perries and want to really relish doing so. Crafted in small batches using fresh (mostly hand picked) unsprayed fruit with minimal intervention, distinctively presented, respecting the great heritage and traditions of the past but with an eye to innovating for the future. Oliver's will strive to produce premium products and give a unique service, while valuing the health and well being of our consumers, our employees, the earth's natural resources and the environment. The old farm in Herefordshire where Oliver’s Cider House sits has been producing cider and perry for at least three centuries. Not much has changed there in that time. These days, the wonderful Tom Oliver runs the show (when he’s not on tour, managing bands like The Proclaimers and Everything But the Girl) and uses only fresh (mostly hand-picked) unsprayed fruit, with minimal intervention. Cattle and sheep graze the orchards year-round, providing nitrogen and natural weed prevention.The pears and apples are picked at full ripeness, sometimes stored to mature further, then washed, milled and, whenever necessary, macerated. Then they are pressed and fermented by wild yeasts and aged in old oak barrels for up to 10 months, before being blended and then bottled.
9 - 11 Middle Leigh Street
Somerset, BA16 0LB
tele: 01458 442367
Ross on Wye Cider at Broome Farm- The farm has been the home of the Johnson family for over 70 years. The 65 acres have been put to many uses during this time including a dairy herd, crops of potatoes and soft fruit, sheep and more recently alpacas. In 1974 the first of the commercial orchards contracted to Bulmers, the Hereford cidermakers, was planted. This enterprise has grown in recent years and today is the main farming activity occupying 40 acres. Throughout this time a traditional farmhouse orchard of cider apple and perry pear trees has been maintained with a small amount of cider and perry made each year for consumption on the farm. Since 1984 when the farmhouse was reopened after renovation the popularity of the cider and perry with both local customers and visitors a like has resulted each year in increasing quantities being pressed. All Broome Farm Cider and Perry is made from whole fruit juice – once pressed the juice is allowed to ferment with its own natural yeasts.
Henney's Cider- Genuine Herefordshire Cider: All our ciders are genuine craft products that are made from locally grown apples. Cider can only be labeled “Herefordshire” if it meets minimum requirements relating to provenance and ingredients. This entitles it to PGI Status (Protected Geographical Indication)."
Examples of where to purchase-
Worley’s Cider- We first made cider as a bit of fun for ourselves and our friends. Now here we are nearly a decade later and we're still having fun but we're making a lot more cider! Our first experience of making was when we bought 50 gallons of juice off the farm press from the iconic Roger Wilkins in Mudgely, Somerset. We made the mistake of adding in a bit of sugar and ended up with 10.5% cider. It was lethal and one of the neighbours spent a few hours in a ditch as a result of downing a couple of pints. Lesson learned, we began to find our own fruit in various small Somerset orchards and gradually started to master the mysterious arts of fruit selection and fermentation. A few years ago we decided if wanted to carry on making cider we'd need the cider to start making a contribution to its upkeep. So we gradually started selling a bit. Now we're making over 30,000 litres a year and don't have time to have proper jobs any more!
Babycham- is the trade name of a light, sparkling perry invented by Francis Showering, a brewer in Shepton Mallet in Somerset, England; the name is now owned by Accolade Wines. The brand was particularly popular during the 1960s and 1970s. Babycham was launched nationally in the UK way back in 1953, and was possibly the single most significant innovation in the drinks industry at its time and is still going strong. Babycham is ready to party! In 2013 Babycham celebrated it Diamond Jubilee, just one year after the Queen! The 60th anniversary milestone was celebrated with an on pack promotion to collect special edition 60th anniversary classic Babycham glasses. After 60 years Babycham continues to sparkle. It has unrivalled heritage and is always in fashion.
Thatchers- We’ve been making cider for over 100 years and the world around us has changed quite a bit. With some things we’ve moved with the times, and with others we’ve stuck to what we know to be right. Like recipes and ingredients that have been with us since 1904, or our oak vats that make our cider so distinctive. These decisions aren’t always easy, a farm and the family who run it are linked by more than just a farmhouse. Decisions that are made echo down the generations, like how William Thatcher's decision to start making cider over 100 years ago has shaped everything that has happened on the farm since. Fortunately, to help us find our way we’ve always asked one important question - what’s going to make the best cider?
P.O. Box 486
|Dry Cider- Pleasant bittersweet apple flavour, well-balanced sweetness and acidity, not too astringent and without excessive bitter aftertaste associated with some traditional ciders.||Vintage Cider- Made from a single year's pressing. A full bodied traditional cider which is naturally still.|
Apple-Sweet Cider- A blend of Frome Valley Dry Cider with concentrated apple juice which gives added sweetness and a fruitier flavour.
Medium Cider- Our medium cider re-branded to celebrate "Englishness" and our tradition of cider making.
Oliver’s Gold Rush Have you noticed similarities between Tom Oliver’s wild yeast- fermented ciders and traditional lambics? You aren’t the only one. During a visit to Oliver’s farm in 2011, Greg Hall – former brewmaster at Goose Island, and current cidermaker at Virtue Cider in Chicago – proposed a collaborative cider made in the traditional way, but with a lambic yeast thrown in for further complexity. The result is the Gold Rush: a 6.8% sparkling, medium dry cider with a deep, burnished color made from 100% bittersweet and sharp vintage cider apples from traditional Herefordshire farms.
Oliver’s Bottle-Conditioned Perry This Herefordshire Perry is sparkling through conditioning in the bottle, achieved using the traditional skills and craft of the perry maker. As fermentation is completed in the bottle, the spent yeast will form a deposit
|Oliver’s Herefordshire Dry Perry This still, dry perry is blended from selected varieties of vintage pears grown in orchards in Herefordshire, England. A full tasting perry, rounded with hints of citrus, with good body and a lingering pear aftertaste.|
Oliver’s Bottle-Conditioned Dry Cider Not only does bottle-conditioning add satisfying and elegant natural carbonation, the live yeast also creates a complex flavor-profile in this sparkling cider. It just took first place in it’s class in the three most prestigious cider competitions in the world: The Big Apple Cider and Perry Trials at Putley, Herefordshire, The International Cider and Perry Competition at The Cider Museum, Hereford and The Royal Bath and West Show, in Somerset, where it also won the Arthur Davies Cup presented to the best cider or perry available!
|Oliver’s Classic Perry Perry pears from the Orchards of Herefordshire, cold fermented by wild yeasts, matured and blended. Hedgerow fruit and suave citrus mix with pear acids and tannins to give a classic perry which is slightly sweetened and carbonated at bottling.||Oliver’s Traditional Cider Cider apples from traditional Herefordshire orchards. Cold fermented by wild yeasts and matured in old oak barrels. A classic dry, still cider with spicy, sour, bittersweet apples, oak and tannins.|
Oliver’s Bottle-Conditioned Medium Cider This Herefordshire Cider is sparkling through conditioning in the bottle, achieved using the traditional skills and craft of the cider maker. As fermentation is completed in the bottle, the spent yeast will form a deposit. A perfect match for a meal; some residual sweetness lends roundness, and complexity comes from the use of only traditional cider apple juice.
|Oliver’s Herefordshire Dry Cider A still, very dry cider, blended from selected varieties of vintage cider apples grown in orchards in Herefordshire, England. A very astringent, intense-tasting cider with a long, lingering finish.|
Lower Park Farm
EX17 3PR Crediton, Devon
Tele +44 1363 777822
England HR8 1LG
PO Box 90785
Long Beach, CA 90809-0785
Innis & Gunn USA Importer
1129 Northern Boulevard #312
Manhasset, New York
|Barn Owl- is styled on traditional Somerset farmhouse ciders. We follow four important rules: Naturally fermented using wild yeast; Small batch techniques; 100% cider apple juice, no nasty additives; Only traditional bittersweet & bittersharp apple varieties. The result is a lightly sparkling medium dry cider, left unfiltered for more authentic farmhouse taste.||Grey Heron- Pressed from a blend of the very best Redstreak and Dabinett cider apples grown at our Knowles St. Giles orchard, located just five minutes away from our farm (by tractor, of course). The resulting cider is bottled young to maintain its sweet fruity taste, expressing both apples in a well balanced sweet cider.||Puffin- bottle Conditioned cider is produced as simply and as naturally as possible - using the very best fresh cider apples, small batch techniques, wild yeasts and only 100% juice. The cider is then left to mature in wood for months before final conditioning in the bottle.|
The result is a full-bodied naturally sparkling cider, complete with sediment. We only make these in very small batches, so enjoy!
Thatchers Cider Company Ltd
Myrtle Farm, Sandford
Somerset BS25 5RA
Tel: 01934 822862
Pilton Cider- Pilton cider is soft in taste, rich in colour and naturally sweet with unfermented apple sugars. We press pure juice from 91 varieties of cider apples to produce a complex taste and use the old English process of keeving that is still used by artisan French cider-makers.
The Cyder Market hard cider information for cider makers and drinkers about cider imported from England.
Samuel Smith Old Brewery
LS24 9SB UK
tele 01937 832225
Wyer Croft, Bishops Frome, Worcester
WR6 5BS, United Kingdom