Cidery | Distillery
Julian Temperley, a colourful individual, is just the sort of person required to give cider a much-needed short sharp shock. He eschews foreign apples or chemical concoctions in favour of Somerset apple varieties such as Dabinetts, Porter Perfection, Yarlington Mill, Chisel Jersey, Somerset Red Streak and, of course, the famous Kingston Black. He ferments his cider in oak vats in his wooden-slatted cider house. Sold from wooden barrels be warned, visitors are positively encouraged to sample before buying.
Somerset Royal Cider Brandy is the fulfillment of Julian’s dream. Cider Brandy (similar to Calvados) had not been distilled in England for several hundred years. In the mid 1980s Hereford Cider Museum was granted a licence and in 1989, Julian was also awarded one; although due to the vagaries of HM Customs and Excise, the distillery has to be sited 2 miles away and is not open to the public. But it can be tasted and bought at Burrow Hill.
Aged for 3 years in oak barrels, with a fine spicy bouquet and a fresh appley palate, it slips down the throat like a dream, but with plenty of kick. Made from a variety of apples, including Royal Somerset with a bottled alcohol strength of 42%, each year produces a different subtlety: there are 5- and 10- year vintages. The 15-year vintage has only recently been released and it is smoothly polished with good complexity and depth. It comes gift boxed and cost £37. He also makes a fiery cherry brandy, made from local cherries.
You can also buy Julian's cider brandy at Frome Farmers Market.
For more information, open our Little Green Book - Falling for Apples
