Uncover the stories, the dedication and the passion that drives each one of Tasmania’s cider-makers.
Spreyton Cider Co.
After moving across to the mainland, Damien returned to Tasmania when he was asked to help Spreyton Fresh start making cider.
Andrew’s a fourth generation apple farmer, and his family’s apples are a Huon institution. And as co-creator of Willie Smiths, Tasmania’s only certified organic cider, he’s also crafting a legacy of his own.
After 10 years in the winemaking industry, Mark’s turned his vino know-how into making Lost Pippin, a cider that’s both traditional and Tasmanian.
Dr Clive Crossley
After a long career in medical research, Clive’s now indulging in his true passion: cider. He’s dedicated to making some of the state’s most traditional cider, using over 40 varieties of apple he grows on his orchard.
A farm girl through and through, Naomie is the sixth generation of Clarks based in Franklin – she knows good fruit about as well as anyone in the region.