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Regular UK Stockists

You can find our ciders at a wide range of outlets, including both regular and occasional stockists. Our regular stockists are listed below, but you will also run into Worleys Cider at Beer Festivals, Pop-ups and Restaurants supplied by our network of distributors.

Shops

BeerCraft Bath
Bristol Cider Shop, Wapping Wharf, Bristol
Corks of Cotham, Bristol
Corks of North St, Bedminster, Bristol
Grape and Grind, Gloucester Road, Bristol
Peppers, Shepton Mallet
Queen St Deli, Wells
Jon Thorner, Pyle, Somerset
Newton Farm Shop, Newton St Loe
Fresh-range.com
Farringtons Farm Shop, Farrington
Cider Shack, Yeovil
Crafty Nectar, Shepton Mallet
Rural Life Museum, Glastonbury
National Cider Collection, Brogdale
Bottles & Books, Bristol
Farm Drop, London
Kilver Court (Shop & Restaurant), Shepton Mallet
Brockley Stores, Brockley, Bristol
Scrattings Craft Cider Shop

Pubs, Bars & Taps

Three Horseshoes, Batcombe
Oakhill Inn, Oakhill
Cross Keys, Lydford
The George, Croscombe
Duke of Cumberland, Holcombe
Bistro Lotte, Frome
The Sheppey, Godney
Apple To Core, Nottingham
The Shrubbery, Shepton Mallet
Tuckers Grave, Faulkland
Limekiln, Bristol
Beeses, Bristol
BeerCraft Bath
The Bell, Bath
The Stable, Bath
The Stable, Bristol
The Orchard Inn, Bristol
The Crown, Saint Nicks, Bristol
The Town Mouse Ale House, Newcastle
Doncaster Brewery and Tap, Doncaster

Making it

We always allow all our ciders to ferment at the cool ambient temperatures of autumn and winter, using only the natural yeasts found in and on the fruit and in the fermenting environment. This approach leads to complex but mellow flavours with maximum fruity tastes and aromas. It’s a bit of a gamble using wild yeasts as things don’t always go according to plan, which is why the larger makers don’t do it, but the results are well worth the risk in our opinion.

To make the best cider you need to use the best fruit at the peak of its ripeness. All the apples we use are the finest vintage cider apple varieties from the sun-drenched orchards of south Somerset. We use anywhere up to 16 different varieties, which we aim to blend into a decent cider before pressing. Then we do another round of blending once the different ciders have matured, which usually takes place in late May.

“Premium Vintage has a rich depth, complexity and full all round balance and taste that I have only found in a very few of the very best bottled ciders.”

Alan Stone, Cider Historian and Author