Steilhead Siskin

Scottish cider still surprises people, largely because many assume apples stop existing once you travel far enough north. Steilhead has spent years proving otherwise.

Based in Nithsdale near Dumfries, the producer has been making traditional cider since 2013 using local fruit, wild fermentation and a refreshingly low tolerance for unnecessary additives. Most of the ciders are dry, still and aged for extended periods before release.

The style leans firmly towards orchard character rather than sweetness. Fresh apple skin, acidity, gentle tannin and natural fermentation notes all play a role. These are ciders built around fruit first rather than flavourings or sugar.

Part of the appeal comes from the sense of place. Scottish cider remains a relatively small category compared to regions like Somerset or Herefordshire, but producers such as Steilhead are helping build a distinctive identity around local orchards and traditional methods.

There is something pleasingly straightforward about the whole operation. Apples, time, patience and very little interest in overcomplicating things.