In 1989, after a long struggle, The Somerset Cider Brandy Company was granted a distilling licence by HM Customs. Since, Julian Temperley, aided by Tim Stoddart, have distilled cider made from 40 different varieties of apple in two calvados stills (called Josephine and Fifi), which are housed in an old creamery on Julian’s farm in Burrow Hill, Somerset, England. The brandy is then matured in small new oak casks and sherry butts.
All the apples used come from Somerset, and most come from The Somerset Cider Brandy Company’s own 150 acres of orchards where more than 40 varieties of vintage cider apples are grown. The blending of the different types of fruit is the key to the craft of cider making.