Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
PERRY PEARS
Perry pears are specialized varieties of pears grown specifically for making perry, an alcoholic beverage similar to cider but made from pears instead of apples. These pears are distinct from dessert or table pears, as they are generally small, hard, and have high levels of tannin and acidity, making them almost inedible when raw due to their astringency and dryness.
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Key characteristics of perry pears include:
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High tannin and acidity: Much higher than in eating pears, providing structure, astringency, and mouthfeel to perry.
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Astringency and dryness: Most perry pears are too sour, tart, or bitter for eating.
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Sorbitol content: Perry pears are notable for containing more sorbitol (a sugar alcohol that yeast cannot ferment), which results in perry having a natural residual sweetness and a fuller, smoother mouthfeel compared to cider.
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Distinct aromatic profile: Many perry pears contribute unique aromas such as floral, citrus, or even grassy notes, distinguished by their high ester content.
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Heritage varieties & age: Traditional perry is often made from old, large trees of heritage cultivars, some of which can be centuries old
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Some commonly used perry pear varieties include:
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Barland
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Brandy
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Thorn
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Yellow Huffcap
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Blakeney Red
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Gin
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Butt
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Perry pears differ from dessert/confectionery pears not only in their taste and texture but also in their growing habits—they are often large, slow-growing trees and can live for a very long time.
In perry production, the fruit is pressed, and the juice is fermented, much like cider, although the characteristics of the pears require slightly different processing techniques due to the fruit’s higher water content and toughness. Perry from perry pears is valued for its delicate flavors, subtle acidity, body, and natural sweetness that result from the specific balance of sugars, tannins, and acids in these unique pear cultivars.
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Useful limks: