Orchard Pig

As Somerset is to the Glastonbury Festival, King Arthur and the Exmoor National Park, but we’re talking cider here so its more like The Wurzels. The Charmer By Orchard Pig is as they say is “Rooted in Somerset”, part of the West Country, the spiritual home of cider as far as most people are concerned. Back in the 18th century, local farm hands were paid in part with around 4 pints of cider for a day’s work, more if they earned it. This meant most farms had a small orchard to make their cider. Out of this the West Country cider tradition was born. Today a few farmhouse style cider houses are still making cider. If you’ve ever been lucky enough to stop by one of these you will know the unique smell of yeast eating the apple juice sugars turning the juice into cider, as well as splashes of last years batch soaking into the woodwork going a bit vinegary. Its a good place to be, so its happy smell for me. Read More

It’s a bloody hot Friday afternoon. It’s been a long week. This is the Reveller, the side of the bottle says its refreshing and I hope its right.  Coming in at 4.5% the Reveller is one of Orchard Pigs lighter offerings. Designed as their “pub product” available in bottles and on tap. Although, it’s only on tap if you lucky enough to be in a quality British pub. My tasting was from the bottle. I paid $8.50 for a 500ml bottle from a specialist bottle shop in the Sydney CBD. It might seem a little dear but is probably a low volume import and its a biggish bottle. Read More