The Willie Smith's 18 Varieties Limited Edition Cider is not your average apple drink.
The price is a bit of a giveaway: $40 for a 750ml bottle.
But the organic cider, made from a blend of Somerset Redstreak, Cimitiere de Blangy, Cremiere, Antoinette, Frequin Rouge Amer, Yates, Dabinett, French Crab, Yarlington Mill, Kingston Black, Sweet Alford, Browns Apple, Improved Foxwhelp, Clossette, Martin Fossard, Grosielle, Michilin and De Bouteville from across the Huon Valley in Tasmania, scooped the pool at this year's Australian Cider Awards.
It was named Best in Show, Best Cider and Best Australian Cider or Perry by the judges - which meant c-owner Sam Reid couldn't help but unleash a range of apple puns.
"Willie Smith's Organic Cider has at its core the ambition of restoring Tasmania to its former glory as the Apple Isle," Reid said.
"We couldn’t be happier with this product because it showcases what is great about Willie Smith's - we are small enough to make really interesting cider but large enough to get it out to enough people to start to educate and influence the category.''
The fourth-generation family business is renowned for pushing the boundaries with its cider production; previous offerings including cider matured in whiskey and port barrels.
Willie Smith’s chief cider maker Dr Tim Jones says 18 Varieties, made from purpose-grown cider apples, is its best product yet.
"This is why I joined Willie Smith’s - to make amazing cider in the more traditional way," he said.
And Willie Smith's was joined in the victory circle by Frank's, made just down the road in Franklin, also part of the Huon Valley.
Family-owned Frank's won a best in class for its new-release Methode Traditionelle Perry, along with silver and bronze medals for its regular releases.
The price is a bit of a giveaway: $40 for a 750ml bottle.
 |
| The award winner |
 |
| The regular Willie Smith's range is more affordable |
It was named Best in Show, Best Cider and Best Australian Cider or Perry by the judges - which meant c-owner Sam Reid couldn't help but unleash a range of apple puns.
"Willie Smith's Organic Cider has at its core the ambition of restoring Tasmania to its former glory as the Apple Isle," Reid said.
"We couldn’t be happier with this product because it showcases what is great about Willie Smith's - we are small enough to make really interesting cider but large enough to get it out to enough people to start to educate and influence the category.''
The fourth-generation family business is renowned for pushing the boundaries with its cider production; previous offerings including cider matured in whiskey and port barrels.
Willie Smith’s chief cider maker Dr Tim Jones says 18 Varieties, made from purpose-grown cider apples, is its best product yet.
"This is why I joined Willie Smith’s - to make amazing cider in the more traditional way," he said.
And Willie Smith's was joined in the victory circle by Frank's, made just down the road in Franklin, also part of the Huon Valley.
Family-owned Frank's won a best in class for its new-release Methode Traditionelle Perry, along with silver and bronze medals for its regular releases.
No comments:
Post a Comment