Reading restaurant uses The Somersert Ci L'Ortolan
Last records for distilling Cider Brandy in England date back to 1678. The Somerset Cider Brandy Company revived the tradition in 1987 when they obtained the first commercial distilling license in English recorded history.
Much like their French cousins, Calvados, they also have a protected name ( Protected Geographical Indication ) that will forever be tied to Somerset. Since winning a PGI in 2010, Somerset Cider Brandy was re-instated as a legal term, giving them an "appellation controlee".
The process is very straight forward, yet it most certainly requires a lot of precision and experience in order to maintain the standard and achieve desired quality. Apple Eau de Vie is pumped into oak casks in the bonded warehouse. The barrels are carefully selected for the qualities and flavours they impart while giving the wonderful golden colour to the brandy. As it mellows, it grows richer with age taking on the complex flavours from the wood.
The art of distilling is in the blending, not just of the apples but the selection of barrels used to mature the Somerset Cider Brandy. Burrow Hill takes greats care looking after their barrels and nurturing the brandy over the years. According to their distillers, the desired product reaches its zenith at 20 years and that's when they stop the maturation process.