Scotland’s only dedicated cider producer is offering farmers and landowners the option of planting an alternative crop – apples – which can be grown on any piece of land which isn’t currently proving to be commercially viable.

Thistly Cross Cider, based at Dunbar, in East Lothian, is offering an end point for landowners who decide to grow apples with a view of increasing the amount of Scottish apples that are used in their cider making process.

Peter Stuart set up the company a couple of years ago, in partnership with Ian Rennie, of South Belton Farm in Dunbar, also owner of Belhaven fruit farm, and together they have planted six acres of apple trees at Belton farm, and with the fruits of this orchard, and with the many orchards which are still thriving behind the walls of the multitude of country estates in the area, they are producing a range of ciders which is proving very popular with both the licensed trade and the general public.

This year winning four golds out of the seven ciders they entered in the Great British taste awards, sponsored by the Guild of Fine Foods The awards were for Thistly Cross Gold, Red, 4.4% and the low alcohol 1.1%.

Peter learned the cider making process in Hereford, which is the biggest family owned farmhouse cider producers in the UK, and started selling it at farmers markets. As the sales started to rise, Ian saw the potential in the business and they decided to get together and use the knowledge and feedback they got from the customers who trialled their cider at the markets, and produce Scotland’s only cider known to the National Association of Cidermakers.

Peter says: “Of course, the myth is that there is no way you can produce cider anywhere further north of Birmingham. Traditionally, there are 12 cider apples which are favoured in the maturation process, but we use every kind of apple, and the proof is in the pudding as they say, our cider is growing in popularity all the time, and we would be delighted to be able to say that it is a wholly Scottish product.

“At the moment, there just isn’t enough apples in Scotland that we can get our hands on, which is why we are trying to encourage anyone who has a spare piece of land to think about planting apple trees.”

In order to have a crop which is ready to sell commercially, it would probably take around five years to grow enough fruit, but within that time, the land can also be used to graze sheep etc it doesn’t have to be dedicated solely to the trees.

The Scottish weather is, unbelievably, a benefit to apple growers, as apples are used to wet summers, they also like rich deep soil, perfectly suited to many of the small valleys with burns running through them, typical of many of Scotland’s farms.

Over the years, 60% of UK orchards have disappeared, with the Midlands having a very strong cider tradition, but Peter says that most of the trees grown in Scotland are descendents from the trees grown in monastic religious centres, and there may be many more orchards out there, that Thistly Cross Cider could be tapping into.

They are offering £100 for each tonne of apples, all you have to do it pick them, sell the top quality locally and they will take the rest transporting them back to Dunbar.

Cider seems to have seen a resurgence in popularity recently with the success of Magners Cider, which is promoted on the back of the use of all Irish apples. Of course, pear cider is another popular drink, and one which Peter does think would be a possibility in the future of Thistly Cross if there was enough pears to be had..

At the moment their range of both still and fizzy ciders, is doing very well in the capital, in one busy pub 10 cases of Thistly Cross were sold to every one of Magners.

They produce 8000 litres of cider within a four week period, which is a process of pressing, fermenting and then maturing for six months, which allows flavours to develop.

The ‘Red’ cider is doing very well, which has a large proportion of strawberries in it, which come from the fruit farm, literally 50 yards away, producing a light, sweet flavour. Their traditional cider is still the best seller, and they have introduced a whisky cider, which is matured in whisky oak casks, for added flavour.

Interestingly, Peter adds: “The process of making cider is similar to that of a fruit wine, it certainly has more in common with wine, than with beer, and in that vein, cider really ought to be drunk in the same quantities of wine, rather than in pint glasses like beer.”

“At home, I drink cider from a wine glass, but it is very difficult to change the public’s perception of cider, therefore, it is regularly demonised by those lobbying for responsible drinking. Cider cannot be produced with an alcohol content of more than 8.2%, our traditional ciders come out with an alcohol content of 7.1%, and the flavoured ones at 4.1%. But we do have a low alcohol cider at 1.1%, so we have something for every palate.”

Thistly Cross are not aiming their product at supermarkets, they are working away at the farmers markets, festivals, and through many licensed outlets in Edinburgh, and now that the cider is winning awards, they can see that their efforts have been worthwhile.

“We are not about cost cutting, we make a premium product, and we hope that in the future we can proudly say that we are a totally Scottish product, but for that to happen, we need to find more Scottish apples.

“Coming up is our most hectic time, September through to December which is harvest time for apples, but we are always happy to take more, so if you have them, let us know, and we can turn them into another great Scottish product.”

Fact panel

• Only Scottish cider producer

• The majority of cider drinkers prefer sweet cider

• Can be bought from Dobbies. Or you can order online at www.Thistlycrosscider.co.uk, Can be bought in bottles, casks and boxes

• Sold at farmers markets throughout Edinburgh and the Lothians, and is beginning to find its way into all good farm shops, delis and independent pubs and restaurants across the country

• Made on farm, straight to consumers