YEAR ROUND SELECTION
ORGANIC APPLE CIDER ● 5.4% ABV ● 330ml Bottle/Draft
French Style, Unfiltered, Oak matured, Organic Cider
Produced from a blend of Tasmanian apples left to develop and mature on the tree to boost flavour and sugar levels this cider uses a complex process of production to generate flavour levels that sets it apart from the mainstream. After pressing, our apple is left to mature and micro-oxidise for 48 hours developing colour and a rounded flavour. Fermentation with aromatic white wine yeasts then proceeds slowly as dictated by the cool Tasmanian autumn. After fermentation we separate portions of the fresh cider; one is matured in new French oak, the rest is left to undergo malo-lactic fermentation. At this point, our Master Cidermaker blends the components to produce a well-balanced and flavour rich dry cider and transfers it to our maturation tanks. After 4 weeks in cool maturation, the cider is ready to be sweetened with fresh juice and stabilised just enough to make sure it reaches the consumer in perfect condition. The resulting cider is a truly complex drink worthy of serious contemplation. For its strength, the cider is notably delicate on the palate with a balance of light acidity and warm apple sweetness. Rounded buttery notes and hints of toast and wood from barrel ageing create an rich depth with the well-matured apple juice and long maturation rounding the cider out giving great drinkability.
BONE DRY CIDER ● 6.9% ABV ● 330ml Bottle/Draft
Dry English style, Unfiltered, Oak matured, Organic Cider
Willie Smiths Bone Dry is an English style cider, inspired by Sam’s visit to Somerset & Herefordshire in summer 2013. Fermented out to dry, it is oak aged and aged with new French oak for a minimum of 3 months giving a super dry flavour profile with a big oak body and smooth clean finish that lingers with you long afterwards (not for the faint hearted).
FARMHOUSE PERRY ● 4.7% ABV ● 330ml Bottle/Draft
Unfiltered, Oak matured, Pear Cider
This Perry is unfiltered and made using Beurre Bosc pears and fermented with champagne yeast. It exhibits a cloudy pale straw appearance, and harmonizes the natural sweetness of pear with soft apple notes and a refreshing zesty citrus finish. With a well-rounded mouth feel and balance of sweetness and acidity it is the perfect drink for summer!
TRADITIONAL CIDER 2017 ● 5.1% ABV ● Draft / 750ml Bottle
Traditional Cider Apple Cider
The Traditional Cider Apple Blend has been carefully crafted and inspired by the old-world style and methods of French and English cider makers. Willie Smith’s Traditional cider is a delicious blend of traditional French and British heirloom cider apples that contribute complexity, texture, lifted fresh apple aromas and deep honeyed toffee notes to the cider. The front palate is rich and smooth and gives way to a drying grippy finish, making it a cider that is both medium sweet and drying at the same time. It is this character and balance that makes the Traditional a cider that can be both easily enjoyed by the pint at the bar, or quietly pondered over when matched with good food.
APPLE SCHNAPPS / APPLE LIQUEUR ● 23% ABV ● 350ml Bottle
Distilled Apple Cider
Distilled from Willie Smiths Original Apple Cider. This hand crafted, liqueur style schnapps carries the delicious apple flavour characters you would expect. Use it to make your favourite cocktail or enjoy chilled on its own.
PEAR LIQUEUR ● 23% ABV ● 350ml Bottle
Distilled Pear Cider
Distilled from Willie Smiths Perry. This hand crafted, liqueur style schnapps carries the delicious apple flavour characters you would expect. Use it to make your favourite cocktail or enjoy chilled on its own.
CERASUS SOUR ● 7.2% ABV ● Draft
Sour Cherry Wine
GABS 2017: A barrel aged sour cherry wine, paying homage to farmhouse fruit beers of Belgium. Wild fermentation of black Lapin cherry, barrel conditioning in ex-Lark Distillery casks and a heady mix of bacteria and yeast.
BRITISH BLEND ● 6.1% ABV ● Draft
British Style Cider
Willie Smith’s British Blend is an apple cider made solely from British cider apple varieties that have been grown locally in Tasmania. Traditional minimal interventionist cider making techniques were used in the making of the cider, resulting in a naturally derived deep golden straw colour. It is full bodied and expresses deep apple and stone fruit aromatics. There is a total of twelve British cider apple varieties which go into the British Blend which include: Yarlington Mill, Improved Foxwhelp, Bulmers Norman, Michelin, Kingston Black, Sweet Copin, Sweet Alford, Stoke Red, Somerset Red Streak, Dabinett, Breakwells Seedling, Browns Apple. Dr. Tim Jones, Head Cider Maker at Willie Smith’s describes the cider as ‘”fruit forward and textural, a cider that is delicious and true to traditional British cider styles in our opinion!” The majority of the cider base in the blend was wild fermented in the true traditional English style, which delivers savory complexity to the palate. On first taste, the cider displays balanced fruit sweetness that gives way to mildly elevated acidity and drying, granular tannins. These tannins, that are characteristic of traditional British ciders, become more prominent as the cider is drunk.
FRENCH BLEND ● 6.0% ABV ● 750ml Bottles
French Apple Variety Cider
Only true cider apple varieties that originate from France have been selected for this blend to fully express the traditional French cider style. For this blend, apples were rested after harvest to develop fully ripened aromas. The apples were then hand selected and blended prior to milling and co-fermentation. Resting between milling and pressing has resulted in a deep amber colour, characteristic of bittersweet apple ciders. In line with the Willie Smith’s approach, it is lightly carbonated, resulting in a soft textual mouthfeel. The French blend is a full bodied medium sweet apple cider made in the French farmhouse style, exhibiting sweet apple complexity combined with drying bittersweet apple tannins. It is amber in colour and displays intense apple, stone fruit and floral aromas combined with savoury spice and straw notes. The palate exhibits a complex combination of deep bittersweet apple flavours and honeyed sweetness, balanced with structured drying tannins. Serve at 8-10C. Varietal list: Antoinette, Frequin Rouge Amer, Chataigner, Cimitiere Du Blangy, Closette, Cremiere, De Bouteville, Dous Amer Gris, French Crab, Grossielle, Michelin, Reine Des Hartives, Verité, Martin Fossard.
KINGSTON BLACK ● 7.3% ABV ● 750ml Bottle
Single Apple Variety Cider
This cider is made from the classic English traditional variety Kingston Black. To enhance complexity and structure, it has been blended with 10% Yarlington Mill cider, an equally famous traditional English bittersweet variety. The apples used in this cider ripened in hot and dry conditions, resulting in intense fruit aromas. As a result of rapid fruit ripening, the apples were harvested with high acid levels and tight tannins, hence the cider displays crisp acidity and balanced dry bitterness, characteristic of the Kingston Black variety. It has a deep golden colour that is a result of the high tannin content of these varieties in combination with the traditional cider making techniques used. It is a complex cider not for the feint-hearted. This medium dry cider displays intensely lifted Kingston Black varietal aromas combined with savoury farmyard complexity, tending towards the Sommerset style. Crisp acidity combines with concentrated tropical fruit flavours and dry tannin to create a refreshing, complex and unique flavour profile. Serve at 6-8 degrees C.
WILLIE SMITHS/HOBART BREWING CO. SMOKED APPLE BOCK ● 6.0% ABV ● Draft
Smoked Apple Bock
A unique winter warmer is being launched ahead of Dark Mofo. The unique offering also required the help of Lark Distillery to peat smoke the barley with the applewood from Willie Smiths orchard. 100 litres of freshly pressed organic apple juice then was added into the German inspired dunkle bock. The result of our labour of love is a rich and malty dark winter warmer with ruby highlights. Apple and smoke on the nose. Full bodied maltiness upfront with caramel and raison notes followed by red apple flavours from the Willie's blend of Royal Gala, Pink Lady and Fuji. Finishing with subtle and lingering sweet apple wood smoke.
WILLIE SMITHS/STOMPING GROUND ● 8.0% ABV ● Draft
A very limited release during Melbournes Good Beer Week and ahead of Stomping Ground Brewery's opening.
WILLIE SMITHS/MOO BREW APPLE SAISON ● 6.0% ABV ● Draft
To celebrate the 2016 apple harvest, Willie Smith’s Cider and Moo Brew have collaborated to produce a Belgian style Apple Saison beer. Fresh Royal Gala apple juice was added to the wort prior to fermentation with Belgian Belle Saison yeast. Pale, Vienna and Munich Malts contribute a full bodied malt profile, while the Royal Gala juice provides lifted apple aromas and flavour. The resulting cloudy beer is dry with a well-balanced combination of spice and lemon zest from the saison yeast and fresh apple aromas. The beer is clean, dry and firm on the palette, with a creamy texture and crisp head.
WILD FERMENTED CIDER ● 4.9% ABV ● Draft
Wild Ferment Cider
This seasonal cider from Willie’s uses tree ripened organic royal galas from the orchard which are pressed and left to naturally ferment over 9 months giving a true barn-yard funky character. No sulphur is added at the final stage of the blend.
LARK DISTILLERY BARREL-AGED CIDER ● 9.9% ABV ● 750ml Bottle
Whisky Barrel-Aged Organic Cider
Strong speyside whisky aroma’s upfront, it has soft, delicate apple on the front palette with a hint of sweetness coming from the beautiful blend between the apple and whisky. Through the mid palate the oak starts to make an appearance and continues to build towards the back palate with a dry oaky tannin structure to finish off. Despite its relatively high alcohol it remains balanced throughout and is never overpowering the drink.
18 VARIETIES APPLE CIDER ● 5.8% ABV ● 750ml Bottle
18 Varieties of Cider Apples
Willie Smith’s 18 Varieties limited release is a rich and complex expression of the full profile of flavours and aromas contributed by 18 European cider varieties. It is the result of the establishment of purpose grown orchards consisting of French and English cider apple varieties, combined with the development of cider making techniques based on traditional cider making methods. Our focus with this cider has been to showcase the characteristic complex flavours and deep aromas of these varieties and to capture the naturally derived golden colour that results from oxidative maceration of high tannin apples. It is made of pure fresh apple juice. This is a medium sweet cider that balances fruit sweetness with drying well-structured tannin. It displays complex apple flavours and lifted fruit aromas with subtle honey and spice notes. It has a light effervescence which enhances texture, mouthfeel and fruit driven flavours, true to the French traditional cider style. The 18 Varieties Cider showcases 18 different cider apple varieties sourced from the historic Smith family farm at Grove, as well as surrounding orchards. This limited edition cider won the Best in Show award at the 2015 Australian Cider Awards as well as another two trophies - Best Cider and Best Australian Cider or Perry. Varieties included: Sommerset Red Streak, 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.
PORT BARREL-AGED CIDER ● 7.6% ABV ● 750ml Bottle
Seppeltsfield Port Barrel-Aged Organic Cider
Tasmanian Cooper Adam Bones offered us these former Seppeltsfield Port Barrels from the Barossa Valley and we thought we would age some cider in them and see what happens. The result is a surprisingly delicate cider with some lovely warmth about it! On the nose Daphne aromatics up front with a toffee and Christmas pudding on the finish. The palate displays delicate flavours initially from the naturally occurring malolactic ferment in the barrel from 1 year of aging. A big oak spread on the finish leaving a warmth to accompany the light body on the palate, with lingering tones of plums and currents. Like Christmas in your mouth!