Tasmania, the Apple Isle, is justifiably famous for its apples, but curiously, not for its Cyder - the only ones widely available being the main multi-national brands.

This is a situation Paul Storr decided to rectify some ten years ago, developing a range of Westcountry Cyders made from genuine Sommerset Cyder apples (Courtesy of the Tasmanian DPI in the Apple Research Station in Grove) and other blends based on the Sturmer Pippin.

We are a small family operation based at Petchey's Bay, on Tasmania's beautiful Huon River, making less than 5000 litres per year. The Cyders are mainly dry, still and strong. Definitely in the west of England tradition.

We are open for sales and tastings from 11am to 3pm every day except Tuesdays in summer, and 11am to 3pm Saturdays and Sundays in winter. If in doubt, please call us on (03) 6295 1214.

We also have a stall at Hobart's Salamanca
Market every Saturday
from 8:30am to 3pm.

Contact Info:

Phone: +61 3 6295 1214
Fax: +61 3 6295 1214
Email: paul@southcountrycyder.com

Directions:

From Hobart, head towards Kingston on
the Southern Outlet. Turn off towards Huonville, just before Kingston, approx.12 km out of Hobart. Follow the Huon Highway to Huonville, and turn left towards Cygnet after the pub, just before the bridge. Follow this road to the Cradoc turn off (Cygnet Coast Road) about 15 km away on the right. Enjoy the scenery for about 15 km until you hit Sunday Hill Road, on the left. Drive up the hill and Welcome Swallow Cyder Works home of South Country Cyder is number 113 on the left.

View a map of Cygnet