Cider has been sold at Burrow Hill for at least the last 150 years. All the ciders produced are made from pure juice pressed from fresh Somerset grown apples in the autumn. Some cider is made in a similar way to Champagne. We call it Bottle Fermented, and some claim the method predates Champagne. This cider is fermented in bottles and matured for up to two years. The tops of the bottles are then frozen and the yeast disgorged. The result is a very fine sparkling cider which Jilly Goolden described on BBC Food and Drink as one of the best ciders in England - "this has got muscles, this has got brawn. I think that it is gorgeous", she said.