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. Burrow Hill Cider and The Somerset Cider Brandy Company were born from Burrow Hill’s 300 year old cider making legacy. At Burrow Hill we are a small team, everyone works across all areas of farming and production. Many of the team have been working with the Temperley’s on their shared vision for decades.

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.