A 750ml bottle set me back a very reasonable £11. (Its maker, Alex Hill, tells me it will be either 2016 or 2017). Like the ciders we’ve reviewed previously, it’s made in the traditional method*, though unlike its stablemates it doesn’t carry a vintage. I’ve never tried a Bollhayes perry before though, so was tremendously curious when it appeared on Scrattings.
We’ve covered them on CR before, investigating their 20 back in the early days of my cider scribbling, and the 2013 as part of our sparkling cider musings with Rachel last Saturday. So today I’m trying a trio of British perries from outside the Three Counties to see whether they’ve overcome their regretful lack of a May Hill vista.įirst up is Bollhayes. Not to mention those from Normandy’s Domfront, Austria’s Mostviertel and Germany, none of whom can possibly see May Hill without the assistance of Google Maps.
#SPARKLE 2 BEERHOUSE PLUS#
I’m on record as listing my perry ne plus ultra as having been grown and made in Somerset, and creations from such places as Wales, Devon and, recently, Nottinghamshire, have all found happy homes in my tasting glass. With that said, whilst I’ve tasted any number of magnificent perries from Gloucestershire and, particularly, Herefordshire, I’m not a believer in their monopoly over the quality of fermented pear.
And certainly the history of perry in the Three Counties is long and illustrious. The best perries, so the myth goes, are made “within sight of May Hill”, a mohawked pimple sticking out of Gloucestershire. And we have strong feelings that the name should pitch its tent over drinks made from any sort of pears, as you can read here. Perry! Yes, we love it here on cider review.
0 kommentar(er)
