Premier cider apple varieties are used that have higher levels of tannin than dessert apples. By letting apples ripen for an extended period of time, they develop an intense flavour, ensuring the perfect balance of sugars and tannins. Ageing allows natural aromas and flavours to unfold with great intensity. While vintage ciders can come in a range of sweetness levels, the lengthy ageing method typically results in a very fine dry cider that is full-bodied and rich in flavour. What percentage is vintage cider? Vintage cider allows not only for an enhanced tasting experience but also for an appreciation of the traditional art of cider making.

It’s a lovely Golden colour. Like other Ciders I’ve reviewed, I liken it to a urine sample where you haven’t had a water since 9am and now it’s 7pm. To conclude, Henry Westons just feels like there’s more love and care put into it, and that’s what I had hoped. If Lidl, or any supermarket was able to pull off the exact same taste as Henry Westons, I would have been disappointed. It’s definitely a clean, better second half to the palate and if I had any historical football (Soccer) knowledge, I’d use the help of a famous match to get this metaphor to across. The smell of ethanol choked me out. If I had some warning, it would have been fine and I’ve certainly smelt some worse Ciders.It was way more watery. This made it drinkable, but for the wrong reasons. Don’t get me wrong, there was a traditional apple quality to the taste but it felt diluted. Henry Westons has a classic look to it. If you asked someone to describe Cider, they’d probably give you a description similar to Henry’s. The mouth has a similar tale to the waft intake. Because it smelt less strong, it tasted less strong. Festivals, especially wet ones, are a fester of smells. Usually mud, body odour, terrible open-roof trough toilets and always Cider. Festivals are always memorable and usually pleasant to remember – almost nostalgic. This is how Henry Westons makes me feel. It’s an okay smell, it’s nothing groundbreaking, or nose-breaking (almost), but it’s nostalgic to me – and I like feeling nostalgic by the way.

Pressed, blended, matured and bottled at Myrtle Farm, Thatchers Vintage uses traditional bittersweet apples including Tremlett’s Bitter and Somerset Redstreak, as well as lighter more modern varieties including Three Counties and Prince William, to create a premium cider that is deep in flavour, yet light in colour, its richness rounded off with a satisfyingly crisp sparkle. Vintage cider primarily differs from non-vintage cider in the type of apples used, the ripening and fermentation process, and the ageing time. What types of apple are used for vintage cider? Thatchers Vintage Cider sits alongside Thatchers Katy (7.4% abv) in our premium bottled cider range.

Bei Tempi

It’s quite a sharp, medium-dry start. You can definitely taste the alcohol in this one. This is followed by quite a pleasant fruity finish. It’s quite interesting. The Cider almost changes personality. It goes from being somthing that’ll put hairs on your chest, to something pretty juicy.

KNOW YOUR LIMITS The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units a week. PLEASE DRINK RESPONSIBLY For more information visit bedrinkaware.co.uk or in the Republic of Ireland, visit www.drinkaware.ieA new label featuring our founder, William Thatcher, highlights the provenance and heritage of the brand. The type of cider you enjoy most comes down to personal taste and preference. However, there are reasons why you may prefer vintage cider over non-vintage cider.