Cider brandy distillation ceased in England during 1688, due to the disapproval of William and Mary, the presiding monarchs. Fortunately, it resumed in 1984 thanks to a change in the law and there are now three producers in Somerset distilling English cider to make brandy, although (at the time of writing in September 2011) only the Somerset Cider Brandy Company has anything over three-years-old for sale.
In the autumn cider apples with names like Dabinett, Harry Masters, Kingston Black, Stoke Red and Yarlington Mill are picked, pressed and blended. The juice is then fermented in vats for three months to produce cider. This is distilled and aged in oak barrels until it reaches the desired maturity for bottling.
Somerset, the home of English cider brandy has a very different soil, climate and varieties of apple to those of France's better-known calvados, and Somerset cider brandy has a very different character. If comparing to cognac and armagnac, then calvados is the smooth and easy cognac while Somerset cider brandy has the spice and character of cognac.
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