With a name like Pagan, it shouldn’t be a surprise that these ciders celebrate the purity of Tasmania’s seasonal fruits.
Ideal for cider enthusiasts looking for a beautifully balanced tipple, Pagan doesn’t add concentrate, syrup or sugar to its ciders. Instead, they’re made using fresh, whole Huon Valley fruit that’s grown by fourth-generation orchardists who care about the environment.
Once Pagan’s sourced these apples, it does things a little differently to other cider-makers. Its cider-makers have adopted winemaking techniques and technology to help them craft the best possible ciders. The result is premium and modern, with a consistent sparkle, clarity and balance. The Pagan range includes an award-winning apple cider, Australia’s first cherry and apple cider blend, called Cerise, and a luscious pear cider. There are also occasional seasonal blends, including a unique quince and apple cider.
The cherry and quince juice used in Pagan Cider is made from fruit that, in the past, would have been thrown out or fed to animals (don’t worry, there was nothing wrong with it – it was mainly because of visual imperfections). Now it’s now being used in some of Tasmania’s most innovative cider. You can have a free taste of all their ciders at their cellar door, which is not only the southernmost in the world, it’s also the only one in a cherry orchard.
‘Rose’ Apple Cherry Cider
‘Cerise’ Apple Cherry Cider
Modern Scrumpy Cider