The Barbourne Cider Co. is a small family business based in Worcester. We use methods and techniques that have been perfected by cider makers for generations. With assistance from modern technology we make tasty ciders for all to enjoy.

Barbourne continue to use many of the methods and techniques that have been perfected by cider makers in Worcestershire for generations such as using wild yeasts in the fermentation process. They take pride in only using freshly pressed juice to make ciders and have never added artificial sweeteners to their award winning range of ciders and perries.

The orchards Barbourne use contain some of the older varieties of cider apples which make some really distinctive ciders. Early in the season they press Foxwhelp with Bulmers Norman, Redstreak and Major with Browns Apple and Harry Masters Jersey with Browns Apple. Later on other varieties ripen such as Lavignee, Brown Snout, White Norman and Kington Black. The Kingston Black is fermented on its own and bottle conditioned later as a single varietal cider. By mid November Barbourne are picking and pressing Dabinet, Yarlington Mill, Ashton Brown Jersey and finally Vilberie.