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  • Beer OR Cider?

    We have taste tested our range of Cornish Orchards cider ourselves and with a bunch of great folks, and the feedback was varied - the whisky lovers didn't quite go for it; the beer drinkers thought it was something different; the cider tipplers LOVED IT.

    Personally, it's a really nice refreshing change of scene and totally unexpected in terms of its freshness & personality. It reminded me of this quote by Tony Magee, founder of Lagunitas Brewing, one of the largest craft brewers in the United States.

    “Craft is like porn: you know it when you see it.”

    With the launch of our new range of fruit beers & ciders, here's a quick write up on what the whole she-bang is about!

    Cornish_Orchards_cornish_gold_cider Cornish Orchard Gold Cider

    What is cider and how is it different from beer?

    Basically, cider is made from apple and pear juice while beer is from malted barley. . Although the general fermentation process is similar, alcoholic beverages made from fermentation of sugars from non-grain sources  cannot be called beer.

    For example, fermented honey is called mead, fermented plum juice is called plum jerkum, and fermented grape juice is called wine. Even baijiu and sake are with the essential same process with one additional step in the fermentation as well as using rice instead of  barley malt.

    HardTruths LKY's latest book, "Hard Truths"

    What is "hard cider"?

    Cider can be alcoholic and non-alcoholic. So sometimes, the alcoholic versions are differentiated from its non-alcoholic counterparts with the term "hard".
    (I googled "hard" to find an appropriate picture & this popped up. haha! had a giggle and just had to share this. It was either this or Bruce Willis in Die Hard)

    Hitachino_Nest_Espresso_Stout Hitachino Espresso Stout

    Cider is a girly drink. Real men = Espresso + Stout

    In many ways, it bridges the gap between wine and beer. It’s fun, easy to drink and is a crisp and refreshing alternative to beer. Its girly rep probably stems from the fact that most commercial ciders have this sickly sweet aftertaste. This is due to the fact that concentrate is used so the mouthfeel is similar to the bandung at hawker centre.

    As with whiskies, it really depends on your mood. For a boozy brunch with scrambled eggs and toast, ciders are a good excuse to start the drinking early! :)

    Anyway, don't take my word for it. Check out some of the links & references below!

    Origins of Cider

    Random odd fact about cider: It's gluten -free! 

    Which is the healthier choice: beer or cider? 

    A really detailed guide on ciders that outlines the differentiates the categories of cider & what makes it "craft".

    Interview with Managing director of Cornish Orchards 

    Review of Cornish Orchard Pear Cider 

  • Introducing our Whisky Flavour Map!

    In our first post, we are introducing our own whisky flavour map! Using a 10 x 10 grid, we have consolidated the information in the web and plotted some of our favourite whiskies.

    • Delicate: The whiskies at this end of the axis normally use no peat in the malting process. While movement up the axis sees an increase in complexity, this is without any discernible level of smokiness derived by peat. Towards the light end there is a floral, grassy freshness. Moving towards the richer side of the map, subtler nutty, barley and biscuity flavours start to come through.
    • Smoky: Single malts found in the two smoky quadrants all contain discernible levels of peat, which is burned in the malting process. Ranging from scented smoke and bonfires, to kippers and lapsang souchong, they’re epitomised by Islay malts such as Lagavulin and Caol Ila.
    • Light: This end of the vertical axis houses whiskies whose characteristics exhibit fresh flavours: green grass, soft fruits, cereal. Such flavours tend to reflect the processes followed by a distillery, such as fermentation or size and shape of the stills.
    • Rich: Whiskies at the rich end of the axis contain characteristics often derived from the nature of the wood used during maturation. Typical flavours range from vanilla (given by American oak casks) to nuttiness to cigar box, chocolate and dried fruit (from European oak casks). Whether a cask is first fill or refill will make a difference to flavour.


    Whisky Flavour Map

    Light & Smoky

    The unlikely combination of light flavours and peatiness brings a different level of complexity to those in this category. Every taste just seems oh so slightly different, leading to intense discussions on exactly where to place these whiskies. The best way to verify this is to try them all!

    Springbank-10-year-oldOur pick for this category is the Springbank 10 YO. The Springbank distillery is one of the three distilleries in Campbeltown, which was once called the "whisky capital of Scotland" and home to more than 30 distilleries.

    Springbank is produced using lightly-peated barley and a unique two-and-a-half-times distillation. This gives the whisky a character all of its own, making it stand out as a must-have dram on anyone's shelf. Produced using the most traditional of production techniques, from floor malting all the way through to the bottling stage, Springbank can best be described as a "hand-made" single malt.


    Smoky & Rich

    The whiskies in this quadrant are described as "pungent smoky, peaty richness with hints of dried fruits and sherry richness". Often paired with a cigar or cheese to bring out the myriad of flavours. Yum!

    lagavulin16yearoldboxOur pick for this category is the Lagavulin 16 YO. A classic Islay single malt with massive peat. We could go on and on about this iconic bottling but we think the following review from Amazon says it best!

    You open the bottle and the smell hits you. This ain't no frilly Scotch. This Scotch is going to put hair in places you may not be accustomed to having it. You take a sip and your voice drops. You take a second sip and suddenly you have an oversized sword in your left hand. At this point your wife

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