Somerset Cider Brandy

In the autumn, vintage cider apples, with wonderful names like Dabinett, Kingston Black, Stoke Red, Yarlington Mill and Harry Masters, are gathered, blended, pressed and the juice is then fermented in huge oak vats.
After three months the cider is distilled and clear spirit, known as Eau-de-Vie or the 'water of life', is drawn off and trickled into barrels.

'Pass Vale' Farm, Kingsbury Episcopi. Tel:-01460 240782.

Click here for more information