With a farm consisting of over 180 acres of apple orchards, Julian Temperley has been distilling brandy and making cider at Somerset since 1989 when he was granted the UK's first ever cider-distilling license. Cider production in the UK dates back to the Romans, but the West of England in particular has a number PGIs - protected geographical origins - where the orchards are treated like Burgundian vineyards, each with its own particular terroir. Much like a single malt distillery, Somerset uses hogsheads, sherry butts, and port pipes to age its brandies. The core range includes three, five, ten, fifteen, and twenty year expressions, each with its own unique character. The ten year old is refined and elegant, dry and robust, but with grace from front to back and a slight chewiness from the sherry and port maturation. Available exclusively at K&L, we think our Calvados and cider customers are going to go bananas (or should we say apples?) for these incredible farm-to-table spirits.
By: Jeffrey Jones
K&L Staff Member
This is distilled from cider that is made from 40 different varieties that are chosen for there flavor balance and acid. It has rich and round apple flavors that are focused and very pretty. It is much more intense and fuller bodied than the 5 year old. In the nose there are pronounced apple aromas that are expressive complemented with a hint of funk. A true farm to bottle product it reflects the intelligence, passion and all round fun and interesting people who grow and distill it.
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