South West ciders
A glass of crisp golden cider hits different in the amber-hued months of autumn – when better to sample the best from regional cidermakers than during harvesting season? Discover some of our fave producers making the classic South West tipple
Sandford Orchards, Devon
Winner of Best Drink Product in the Food Lifestyle Awards 2023, Devon Red by Sandford Orchards is its most reputable release. Named after the rich soil around its Crediton home that gives the cider its unique quality, Devon Red is unctuously juicy, delicately sweet, crisp and well-balanced – making it a crowd-pleaser no matter where you stand on the cider scale.
Founder Barny Butterfield established Sandford Orchards in 2002 in the UK’s oldest working cider mill and is spearheading a pioneering project to rediscover lost apple varieties that could soon result in one-of-a-kind ciders (read more about the project here). Barny’s experimenting runs alongside the day-to-day production at Sandford, which involves sustainable harvesting, orcharding, sorting, pressing, maturation and fermentation.
Less traditional tipples to try from the range include the Ice Cider (an intensely sweet and rich freeze-strengthened cider), Katja (a Prosecco-like single-varietal sparkling cider) and Red Zero (Devon Red’s alcohol-free cousin).
Bollhayes, Devon
Crafting cider that reflects the rich heritage and traditional art of cidermaking – yet also plays with innovative and sustainable techniques – is Bollhayes’ MO.
Owners Steve and Zoei Dixon seamlessly blend traditional methods with modern techniques to create a scrumptious range that includes Dry and (medium-dry) Half-a-sec. Both drinks are traditional-style ciders made using a blend of apples and yielding a rich flavour, well-balanced tannins and golden colour. Bollhayes 2018 is a luscious sparkler, made using the traditional methods of fermentation and long maturation in the bottle which give it its stream of fine bubbles and clear honeyed colour.
The progressive methods of cidermaking are paired with great attention to detail, working in harmony with the seasons and using locally sourced apples of exceptional quality, giving each bottle of Bollhayes its wonderful depth of flavour.
Somerset Cider Brandy, Somerset
The fruits of the Temperley family’s labours can be tasted in its ciders of award-winning distinction. The family took over Burrow Hill in the 1960s and revived the environment to reflect its rich 300-year-old cidermaking history.
The Temperleys restored the land, planting ancient cider orchards around the regenerative 250-acre farm in order to organically grow over 100 varieties of vintage cider apples and fruits, which make up its famed cider and apple brandy, eau de vie, Somerset Pamona, Kingston Black Aperitif, perry and fruit spirits.
Its flagship cider brandy – a spirit that was legally reintroduced into the UK by the family in the 1980s – comes in many guises, including three-, five-, ten-, and 20-year old bottles as well as X.O, Alchemy and Shipwreck. The renowned drink can be found in some of the most notable restaurants in the world, revered for its West Country tale and tradition, and of course its gloriously sweet, tart and bold taste.
More classical cider refreshment can be relished in the form of its Burrow Hill ciders and perrys.
Sheppy’s, Somerset
As one of the oldest independent cidermakers in the world, it’s safe to say the Sheppy’s team know a thing or two about making lip-smacking premium ciders.
More than 200 years’ experience has resulted in a slick process that combines classic methods with modern technology, and the proof is in the distinctive pours. Sixth generation family member and Master of Cider David Sheppy was instrumental in finding the right blend of different apple varieties that give Sheppy’s its characteristic bite and flavour. The ciders are fermented using naturally occurring wild yeast from the apples, some of which are matured in oak vats that have been in use for nearly 100 years.
Depending on how you like your cider – classic, cloudy, infused with fruits, sweet or sharp – there’s a wide range to suit all tastes. Pictured is Sheppy’s 200, a full-flavoured cider recognising and celebrating 200 years of cidermaking.
Curious cider fans can get a taste of the action with a tour and tasting at Sheppy’s Three Bridges Farm at Bradford-on-Tone near Taunton, which comprises an orchard, press house, vat house, museum, farm shop, deli, cheesemonger, cafe and restaurant.
Find & Foster, Devon
For those enjoying the cultural shift towards more natural pours (without added sulphites or filtration) Find & Foster’s pet nat, keeved and Champagne-method ciders should float your boat.
The F&F team take a low-intervention approach to create their new-wave range, working alongside orchard owners to foster environments that are rich in rare apple varieties and home to diverse pollinators, birds and wildlife. By doing this, the team prevent the extinction of local apple varieties and create balanced, biodiverse ecosystems and flavourful ciders that yield a taste of the terroir.
Take your pick from a number of unique aromas, tannins and levels of acidity. Keeved cider Fieldfare elicits the feeling of biting into a tropical-tasting apple, with a lively natural fizz and a cidery nose. Root is a full-bodied savoury dry cider with silky-smooth tannins and hints of leather, tobacco, spice and oak. Blossom is a dry, crisp and smooth white-wine-like sip with notes of greengage and a subtle white blossom aroma. Special occasion? Bag a bottle of Appellation, a Champagne-method extra-brut cider with sandstone minerality and salinity complemented by its complex nose of apple skin, honey and beeswax.
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We choose the companies included in our 5 of the best features based on editorial integrity. Occasionally, some inclusions will be handpicked from clients with whom we have a commercial relationship.
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