Cider apple descriptions include the origin, history and characteristics of the variety; the characteristics of the juice (including specific gravity (SG) where possible); and the characteristics of cider made from the variety.

Somerset is still an agricultural county at heart, producing milk, cheese, cider, meat and much more besides. Some of the smaller food and drink champions may not earn the same column inches as the county’s recently arrived Michelin star restaurants, international art galleries and billionaire estates, but what they produce is every bit as worth seeking out. Unfortunately we can't guarantee delivery for a specific date, but will try our best to delay it if needed for a future date A seasonal pop-up in Frome, run by Lucy Rollins in atmospheric venues around the town. The focus is on West Country produce and Somerset in particular, with past dishes including Westcombe cheddar soufflés, a suet-crusted venison pie and apple cake with saffron and lemon thyme. Every feast ends with local cheese and a glass of Somerset Cider Brandy’s Pomona. Mr Kinsman said: "The pomona is great, there is all sorts going on - a little bit of tartness. The flavour in the pomona casks is what got me excited to have them up in Dufftown.One of our most fun adventures took us to Somerset where we have discovered yet another little known British treasure, Cider Brandy. Somerset Pomona is a secret blend of juice and Cider Brandy that has been passionately matured in small oak barrels for at least 2 years. How is it best drunk?

The book begins by explaining the distinguishing features of cider apples as opposed to eating and cooking apples. Regional growing traditions are covered, in addition to a small section on acquiring your own cider apple trees. Making whisky is similar to making brandy in many ways, it just uses different ingredients. Our single malt Scottish whisky is made using Scottish barley and we use pure spring water and yeast. After fermenting, we distil the liquid twice in our copper pot stills before putting the spirit into casks to mature. For this new experiment, I finished the matured whisky in these Somerset Pomona casks. For the Orchard Experiment, we settled on about a four-month cask finish. The newly revised edition of 'Cider - A Somerset Pomona', which now includes cider apples from all the major cider growing counties, namely Somerset, Devon, Dorset, Cornwall, Gloucestershire, Hereford and Worcester. The book also introduces us to new 21st century cider apples, affectionately called 'The Girls'!Liz Copas is a Cider Pomologist at the Long Ashton Research Station and has been an Orcharding Advisor for the National Association of Cider Makers (NACM) for many years. It is light to taste with a smooth butterscotch finish and an undeniable aroma of the many types of apples that are grown on Burrow Hill Farm where it is made. My Wife enjoys it with a little ice as an aperitif, and drinks it in the place of a fine medium dry sherry. I enjoy it as a light port, after a good supper, with a little soft cheese, brie or port salut for example. We both agree that this is one of the most versatile and delicious spirits available in Britain today. If you like our Pomona why not try our 10 Year Old West Country Cider Spirit 42% also? How is this made? The Telegraph “This is a blend of apple juice and cider brandy, which is then aged in cask. The result is a complex, nutty, toffee-laden delight”