One of the country’s best known and widely drunk ciders, it’s heart is in the West Country where it’s affectionately known as ‘Thorn’. Exactly why it’s called Blackthorn® is shrouded in mystery.
Cider Apples make the difference
Only cider apples are used in the making of Blackthorn®. We think using cider apples help make the best tasting cider. They have the right balance of sugar and tannins to create the best flavour.
Bittersweet Apples
We use a good number of ‘Bittersweet’ cider apples in our blend. Bittersweet cider apples have low acid levels and high tannins – the perfect combination for the crisp dry taste of Blackthorn®.
For a more detailed guide to cider apples and how cider is made, go to the National Association of Cider Makers (NACM) website.
Our Cider
Blackthorn® Cider comes in two varieties Blackthorn® and Dry Blackthorn®.
Dry or Sweet?
In general terms a ‘dry’ cider means that more of the natural sugar has been fermented which makes the cider sharper rather than sweet.
Blackthorn® Medium Dry Cider
As tastes have changed Blackthorn® has become a little less dry in taste. However we still press English bittersweet cider apples to deliver its distinctive crispness.
4.7% ABV available in Cans, PET Bottles, and on Draught
Dry Blackthorn®
Dry Blackthorn® is only available in the West Country where it has a loyal army of fans. It’s a little sharper than its counterpart and appeals to a more seasoned cider drinker.
Dry Blackthorn® is made to our original draught cider recipe with the crisp character of an authentic West Country dry cider.
5% ABV available in Cans and on Draught.
