Somerset Cider Brandy is always produced in a consistent and traditional manner. It is distilled exclusively from cider produced using only freshly-pressed juice, which must be derived from at least 20 varieties of traditional cider apples grown naturally in Somerset on standard trees. Furthermore, the cider brandy must be distilled, matured in oak for a minimum of 3 years and bottled within Somerset. Available in several different vintages.
Shipwreck Somerset Cider Brandy is matured in Allier oak barrels salvaged from a shipwreck destined for The Cape’s finest vineyards. These barrels give a sophisticated finish worthy of single cask bottling. The finely grained new Allier oak is what creates the distinctive smoked, oaky taste of Shipwreck.
Dà Mhìle Apple Brandy is an organic brandy produced produced using wild apples from their own farm and nearby valleys, which were first made into cider and then quadruple distilled. Following this, the spirit was placed into barrels which has previously held French red wine, where the brandy aged for a year.
Deliciously restrained with warming aromas of stewed fruit, dark honey and liquorice together with a complex palate of caramelised baked apples, cinnamon and spice. This limited edition English grape brandy is made from the Seyval Blanc grape variety grown in one of the England's pioneer vineyards, the Lamberhurst Estate, and the spirit was distilled in 1992 by Julian Temperley in Somerset before being matured in French oak barrels for 23 years.
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