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Unique in Cornwall
Don't miss our Cider Distillery. As part of the guided
tour you can wander through our Distillery.
The 1200 litre copper pot still was specially
commissioned by us to provide our visitors with a
special viewing glass to actually see inside the still
as it boils the cider.
Ask ous Stillman how it works. Find out what the Worm
does?. What's a Spirit Safe? Where do the Heads &
Tails go?
A visit here will ensure a fasinating insight into the
history and art of cider making and distilling of our
Cider and Country Wines into Cyder Brandy and Fruit
Liquers.
From the Distillery, burrow underground into our
cellars, packed with barrels for maturation discover the
meaning of the 'Angel's Share'. |
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How we make our Brandy
Distillation starts way back in the orchards where we
harvest our vintage quality apples. We distill only our
finest ciders and wines to produce a clean spirit with
distinct aromas.
We firstly charge the still with cider. Once the still
is fully charged, we start to apply steam to the cider
within.
At the bottom of the still there is a series of small
coils. The steam passes through these coils, heating up
the cider, and bringing it up to a boil. The cider at
this stage is at its most volatile, so as it boils we
must keep an eye on it to control the steam so that the
cider does not go through into the condenser. |
As it vaporises, it travels up the swan
neck, and down the worm (you really need to visit us to
experience this and see it working) where it be
re-condensed back into liquid form.
We then ensure that the spout in the spirit safe is
over the low wines bowl. The liquid will then travel
through the spout, into the low wines bowl receiver, and
along into the low wines vat.
The process of heating the wines begins again and
eventually what remains in the spirit receiver is a
portable spirit of around 68% alcohol. |
History
Brandy is unique. It is the only drink made from
another alcoholic beverage such as cider or wine. It is
made possible by a natural process known as distillation
whereby the liquid vaporises and then condensates again.
Scientists through the centuries were especially
interested in the medicinal value of alcohol and were so
fascinated by the distillation of wine that they called
it "aqua vitae" - water of life. It was in the
15th century that a truly pure alcohol known as the "soul
of the wine" was distilled from wine. |
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| Towards the end of the 16th Century the
Germans named this product Branntwein Which means "burnt
wine". Wars in the 17th century played a major role
in the developement of brandy. All spirit when distilled
is a pure clear liquid and during the wars, ports were
closed for trade, and ships were prevented from loading
cargo of newly distilled brandy. As a result the barrels
were stockpiled along the quaysides patiently waiting
for the wars to end. During these years a miracle took
place and when the barrels were finally opened the
traders were pleasantly surprised. The once colourless
brandy now had the colour of honey & amber with a
rewarding rich & mellow taste that had been imbued
through slow maturation in the oak barrels. |
Still
We started distilling our cider in 2000.
We make our brandies using a pot still, which we
believe to be the smallest in the Country. Due to the
size of the building and our small production runs we
commissioned this 1200 litre still, hand beaten using
solid copper. It was made by the old family coppersmiths
of Forsyth & Sons in Scotland and weighs about a
tonne.
Our still has a distinct advantage in that our visitors
touring around the distillery can view the cider through
a specially made viewing glass as it boils in the still.
Our distillery produces 2 barrels a week @ 68% proof
using cider at 7% that is distilled 5 times. |
Cellars
From the distillery, burrow underground into our
cellars, packed with barrels for maturation.
The spirit is stored in specially selected oak casks
which allows the brandy to breathe, while it slowly but
surely mellows with age.
During maturation, the spirit is constantly monitored
as it acquires it's distinctive colour & flavour.
Every year, around 4% of the spirit is lost forever
through evaporation - what is known as the "Angel's
Share". |
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Nosing
Our qualified staff use a specially selected nosing
glass (tulip shaped). Our 'still man' pours out a small
measure of 'cider brandy' into the glass. He then checks
the quality of colour by holding it up to the light.
Brandy in our distillery is aged and gains it's colour
in the natural way through the wood of the casks.
Our 'Still man' has undergone intensive training to
ensure he can identify and scrutinise all our cider
brandy products, and ensure the blend, aroma, acidity
will be a totally pleasurable experience for you the
customer. |
Museum
We regret that the museum is only accessible to those
people enjoying a Guided Tour due to it's closeness to
the Distillery which is a Customs & Excise bonded
warehouse.
The museum gives you a fascinating insight into the
history & art of cider making. We have on display a
full Cooper's Workshop, Horse drawn Granite Mills and a
Scratter Mill. We also exhibit pieces showing the
evolution of the Press, from the rather crude Cornish
Beam Press, the Single Screw Press (500 years old) the
Twin Screw Press (from the 1830's) and finally the Twin
Screwed Geared Press of the late Victorian era. |
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