Somerset Cider Route: A Guide to England’s Cider Heartland

Somerset isn’t just where cider comes from – it’s where cider lives, breathes, and defines rural culture. This flat, green county in England’s southwest is home to orchards that have produced cider for centuries, farms that have passed their secrets down through generations, and a dedication to the craft that makes Somerset cider the benchmark by which all others are measured. Whether you’re a cider connoisseur or just someone who appreciates proper, authentic drinks, the Somerset cider route is an adventure in tradition, terroir, and the pure joy of drinking something made with care.

Understanding Somerset Cider

What Makes It Special

Somerset’s climate – mild, relatively dry, with good sunlight – creates ideal conditions for cider apples. The soils vary from clay to limestone to sandstone, giving different orchards distinct terroir. The result is ciders with character, depth, and variation that reflects their origin.

The Cider Apple Spectrum

Unlike eating apples, cider apples are grown specifically for cider, with high tannins (astringency) and acidity. They’re categorised into four types:

Bittersweet – High tannins, low acidity. Rich, astringent, full-bodied. Bittersharp – High tannins, high acidity. Complex, structured. Sharp – Low tannins, high acidity. Bright, fresh. Sweet – Low tannins, low acidity. Fruity, mild.

Traditional Somerset ciders blend multiple apple types to achieve the perfect balance.

The Route: Key Producers

The Big Names

Thatchers (Martock) – Somerset’s cider giant, but still rooted in tradition. Their visitor centre offers tours, tastings, and a look at how modern production respects traditional methods. The Thatchers Gold is their signature blend – crisp, fruity, and dangerously drinkable.

Sheppy’s (Bridgwater) – Four generations of cider makers. Their traditional cider is the benchmark – still, dry, with complex tannins. The farm shop sells a range of ciders, perries, and ciders aged in oak barrels.

Cider Barn (Stogumber) – Proper farmyard cider. The barn itself is atmospheric, with wooden beams and cider-making equipment. The cider here is unfiltered, unpasteurised, and about as authentic as it gets.

The Artisans

Hecks (Street) – Family-run since 1842. They specialise in single-varietal ciders that let individual apple types shine. The Dabinett bittersweet is particularly good – rich, astringent, complex.

The Somerset Cider Brandy Company (near Bruton) – They take cider making to its logical conclusion: they distill their cider into brandy. The aging process in oak barrels produces something that rivals French cognacs.

Pilton Cider (Shepton Mallet) – Using traditional methods with a modern sensibility. Their keeved ciders (partially fermented for sweetness) are delicate and complex, more like wine than farmyard scrumpy.

The Hidden Gems

Middle Farm (Creech St Michael) – Not a producer, but a cider barn that stocks an incredible range of Somerset ciders from multiple producers. The perfect place to try a variety and discover your preferences.

Brokers (Weston-super-Mare) – Small-scale producer doing traditional, still ciders. The farm shop is basic but the cider is exceptional.

Various farm gates – Across Somerset, you’ll find farms selling their own cider from barns and farm shops. These are the real hidden gems – unfiltered, unpasteurised, and made with love.

Planning Your Route

The Classic Loop

Bridgwater (Sheppy’s) → Martock (Thatchers) → Stogumber (Cider Barn) → Street (Hecks). This gives you a good mix of large-scale and artisanal producers, and covers the heart of Somerset cider country.

The East Somerset Tour

Street (Hecks) → Bruton (Cider Brandy Company) → Shepton Mallet (Pilton). This focuses on the artisanal side, with more emphasis on small-batch and specialised production.

The Authentic Farmyard Route

Find your way to smaller producers across the county – ask locals, look for signs at farm gates, and be willing to go down narrow lanes. This is where you’ll find the most authentic ciders, but you’ll need to be flexible and curious.

Tasting Like a Pro

What to Look For

Clarity – Traditional ciders are cloudy (unfiltered). Clear cider doesn’t mean better, just filtered.

Aroma – Good cider has complex aromas – apples obviously, but also notes of honey, spice, oak (if barrel-aged), and sometimes even earthy or farmyard notes (traditional scrumpy).

Taste – Balance is everything. Too sweet without acidity is cloying. Too astringent without fruit is harsh. The best ciders have multiple layers of flavour.

Mouthfeel – Cider should have body – it’s not thin like beer, but structured like wine. Oak-aged ciders can have significant texture.

Tasting Order

Start with lighter, fruitier ciders, move to more complex, tannic ciders. End with anything barrel-aged or with higher alcohol. If you’re trying perries (pear ciders), treat them similarly – lighter first, richer later.

Cider vs Perry

Perry is made from perry pears rather than apples. They’re naturally more acidic and can produce elegant, complex drinks. If you’re not sure, try one – Somerset produces excellent perries alongside its ciders.

The Traditional Scrumpy Experience

What It Is

“Scrumpy” is Somerset dialect for strong, rough, traditional cider. Not all Somerset cider is scrumpy, but the term captures a certain approach: unfiltered, unpasteurised, fermented wild yeast, no additives. It’s cider as it’s been made for centuries.

What to Expect

• Cloudy appearance
• Variable colour (pale yellow to brownish)
• Complex flavours – sometimes astringent, sometimes earthy
• Variable strength (traditionally stronger than modern commercial ciders)
• Unpredictable (each batch is different)

Who Does It

Traditional scrumpy is becoming rarer as producers modernise, but you’ll still find it at farm gates and some producers like Cider Barn and various small farms. If that’s what you’re after, ask specifically for traditional, unfiltered cider – not everyone keeps it in stock.

Practicalities

Getting Around

Car is essential – producers are spread out and public transport is limited. Designate a driver or use a taxi service.

Tours – Some producers offer pre-booked tours (Thatchers, Cider Brandy Company are notable). These can include production areas, tastings, and detailed explanations.

When to Go

Autumn (September-November) – Apple harvest season. The orchards are laden, the air smells of fruit, and there’s a palpable sense of a year’s work coming to fruition.

Spring/Summer – Good weather for driving around the countryside, but you’ll miss the harvest atmosphere.

Winter – Cosy tastings in farm shops, but some producers close or reduce hours.

What to Bring

• Cooler bag for taking ciders home (temperature matters)
• Cash – not everywhere takes cards
• Water and snacks – you’ll need to pace yourself
• Camera – Somerset in autumn is beautiful
• Curiosity – ask questions, learn, engage with the people making the cider

Beyond Cider

Cider Brandy

The Somerset Cider Brandy Company takes cider production to its ultimate expression. Distilling their cider, then aging it in oak barrels produces brandy that rivals anything from France. The tasting here is educational – understanding the relationship between cider and brandy reveals new depths to both.

Cider Vinegar

Some producers make traditional cider vinegar – aged, complex, excellent for cooking or drinking diluted as a health tonic. It’s not to everyone’s taste, but it’s worth trying.

Cider byproducts

Farm shops often sell apple juice, apple butter, chutneys, and other products from the same orchards. These make excellent souvenirs and gifts.

Accommodation and Dining

Where to Stay

Bridgwater – Good base for the western Somerset producers, with hotels and B&Bs. Street – Near Glastonbury, good for eastern Somerset. Yeovil – Central location, good road access. Country pubs – Many pubs across Somerset have rooms and can be excellent bases for cider exploration.

Where to Eat

The cider producers themselves – Many have cafés or farm shops that serve food. Simple, honest cooking that pairs naturally with cider.

Pubs – Somerset pubs take their cider seriously. Ask what they’ve got on draft – it’ll be better than anything from a bottle.

Restaurants – Higher-end places in towns like Wells, Frome, and Bruton will have proper cider selections and food designed to complement them.

Taking Cider Home

What to Buy

• Your personal favourites (obviously)
• Different producers for comparison
• Something you can’t get at home
• Traditional scrumpy if you found it (travels well, keeps well)

How to Store

• Cool, dark place – like wine
• Upright if possible (like sparkling wine)
• Don’t store indefinitely – traditional ciders are meant to be drunk
• Keep notes of what you liked for future reference

What to Avoid

• Anything that’s gone off (smells or tastes wrong)
• Bottles that look cloudy in a bad way (not natural cloudiness)
• Anything past its best before date (unless you know what you’re doing)

The Cider Culture

Somerset isn’t just about drinking – it’s about the culture that surrounds cider. The orchards, the harvest, the community events, the pride in a product that’s literally made from the land. When you visit these producers, you’re not just tasting – you’re participating in something that’s been going on for generations.

Talk to the producers. They’re passionate people who love what they do. Ask about the apples, the process, the history. Understanding the craft makes the drinking better.

Final Thoughts

Somerset’s cider route is about more than just drinking – it’s about understanding, appreciating, and connecting with a tradition that’s part of England’s rural heritage. The ciders are exceptional, but the experience is the real reward.

Whether you’re tasting your way through multiple producers, spending the day at one great farm, or just stopping at a farm gate to try something local, Somerset cider is worth seeking out. It’s authentic, it’s delicious, and it’s made by people who care deeply about what they do.

Drink responsibly, enjoy responsibly, and raise a glass to Somerset – England’s cider heartland. Cheers!