Born out of a passion for making cider in the best possible way, combined with belief in the quality of Scottish produce came Thistly Cross Cider, Scotland’s award winning farmhouse ciders. Established as a collaboration between farmer, Ian Rennie, and artist-turned-cidermaker, Peter Stuart, in 2008, Thistly Cross has gained a reputation for making ciders that people rave about.
Based at the Cider Shed on South Belton Farm, in the heart of the East Lothian countryside, we’re involved in every aspect of making our award-winning Scottish farmhouse cider. From pressing the Scottish apples and strawberries, to achieving the smooth, balanced Thistly Cross flavour by fermenting with Champagne yeast then maturing for six months; we’re invested at every step of the cider-making process, from apple to cider.
The Thistly Cross cider family consists of six hand-picked cider varieties, including refreshing strawberry made with real Scottish strawberries from our farm and the complex whisky cask cider – matured in ex-whisky casks (currently from Glen Moray). Our Elderflower-pressed Cider at 4% proves to be quite a talking point but it’s the Original Farmhouse cider at 6.2% that’s most loved across the board.
Thistly Cross Website