Bollhayes Cider & Perry
Bollhayes Cider is based in the Blackdown Hills in the east of Devon and was set up in 1988 by Alex Hill. The orchards he planted at that time now provide most of the apples that go into this fine, dry, naturally sparkling cider.
Alex's ciders are made with what is known as the 'methode traditionelle' - or the 'champagne method' - which uses secondary fermentation in the bottle to create the fizz, a process which takes several years.
Methode Traditionelle (2017): Burnished gold with an orange tint, this bone dry sparkling cider has an aroma of apples, nuts and hot buttered toast. The flavour features well balanced sharps and tannins that play long on the palate. 7.6%
Bollhayes Perry: This traditional method perry from Bollhayes Cider is made with pears from their own orchard. White gold with fine bubbles in appearance with a caramelised pear and fresh sawn ash aroma. It tastes just like how you remember pear drops tasting, delicate but full-flavoured, and lasting well on the palate. 7.6%