Emma and Leo Jordan are the cidermaking couple behind Blue Barrel Cider. Their cidery can lay claim to the affections of two distinct cidermaking regions in the UK. Originally, Nottinghamshire (the East Midlands) and of late Cambridgeshire (East Anglia), a change of home meant they are now only a 30-minute train ride away from me at Cambridge North station, followed by a little cycle out along the guided busway to the village of Oakington. We’ve featured their ciders and perries on Cider Review before, Adam looked at three of their core range 500ml ciders, Chris tried one of their perries, and then they featured in a meet your (perry)maker article back in 2022. High time to shine the spotlight in their direction again then I think!

I’ve been a cider & perry judge at Nottingham and Cambridge CAMRA Beer and Cider Festivals (thank you Amy and Andrea) for several years now and it’s always been an absolute pleasure to sit on a table with Emma and/or Leo to hear what they think of the drinks at hand. Although, come to think about it, the first time our paths crossed was at a Ross Cider Festival a few years ago when they were selling their wares on the Saturday cidermakers’ day. We exchanged scionwood tales at this year’s CraftCon too, with a welcome bit of advice not to put the perry pear variety Beetroot Wick Court Alex on to Quince rootstock, as it doesn’t grow much on that particular base (Pyrodwarf it was then). They are just the sort of friends you need in the cider world, and after the untimely passing of Simon Gibson, aka Simon’s Cider, in 2023, Cambridge and its surrounding villages and towns, are very lucky to have Blue Barrel as their local producer.

It was in July this year that I made it over to Blue Barrel HQ to deliver a rather special 1995 cask from Lochranza Distillery (their first year of production). Their cidery is beautiful and contained within the whitewashed walls of a converted set of Victorian or Edwardian outbuildings alongside their house. With the door open to the cidery, a view of multiple oak casks and namesake blue plastic barrels greeted me, it makes your heart sing to see such a sight. I was very fortunate to try some small samples of the cider from within a number of these barrels on-site. The juice did not disappoint. With my barrel delivered, it’s journey from Ayrshire down to Cambridgeshire complete, Emma and Leo very kindly gifted me a box of assorted ciders and perries that they have for sale at farmers markets, online bottle shops, and cider festivals across the UK. The following is a review of that selection of 2025 releases from Blue Barrel Cider, my thanks to Emma and Leo for their kind hospitality.

Blue Barrel, Coton Orchard Early Orchard Blend – review

An orchard blend of Gilly, Amanda, Discovery, and Bramley.

How I served: A day in the fridge, 30 minutes out to acclimatise to sitting room temperature

Appearance: Lemon gold, great clarity, medium level of effervescence producing a thin mousse in the centre and at the rim of the glass.

On the nose: A very evocative outdoorsy nose that really reminds me of late summer/early autumn. Sitka spruce, honeydew melon, orchard floor. It’s the aroma surrounding when you when you’re camping on a dewy, damp morning (perhaps in an orchard in Cambridgeshire).

On the palate: Lemon curd giving way to grilled lemon and pineapple. Gilly (a Bittersharp) and Amanda (a bittersweet), part of “The Girls” series of late-20th century developed cider apples from Long Ashton Research Station (thank you Liz Copas and the late Ray Williams) are not commonly seen as single varieties, or listed on an orchard blend. At 6.5% abv this has my synapses flying all over the place. What a delicious blend of tannin and acidity from Blue Barrel! Adding in some Discovery to the mix really adds a rhubarb and strawberry laces note to then blend. This is giving me similar vibes to Little Pomona’s stonkingly delicious The Thankful Receiver from 2023 (that was Egremont Russet, Dabinett, and Discovery).

In a nutshell: Eastern Counties style meets Western Counties style. A blend of all the best cider, dessert, and culinary apples.

Blue Barrel, Yarlington Mill 2023 – review

How I served: Day in the fridge, and then a lazy 20 minutes to warm up (but not too much as the label says “serve chilled”.)

Appearance: Golden marmalade, good clarity, mild effervescence (much less than I suspected when it said “serve chilled”), no real mousse.

On the nose: Peak Yarlington Mill! Star Anise, Nutmeg, general mulled cider notes. Stewed cherries and apricot pastry. It’s harvest time already, and I’m being drawn to the orchard.

On the palate: Look, there’s a reason Yarlington Mill resonates with so many of us. 6.5% abv, encompassing apricot and peach juice, apple crumble, fudge gelato, and just a bit of rind-washed soft cheese funkiness. This is so drinkable, of the landscape, the aroma of orchard encapsulated in the glass. Golly, I love Yarlington Mill! A very worthwhile drinking accompaniment to a pizza this evening.

In a nutshell: It can grow in the Three Counties and Cambridgeshire alike, what a resilient cider apple variety and what a singular expression of Yarlington Mill in the bottle!

Blue Barrel, Thorn 2022 SVP – review

How I served: Day in the fridge then out on the balcony in the evening.

Appearance: Grassy, hay golden. Great clarity. Medium level effervescence which creates a nice mousse sitting atop the liquid in the glass.

On the nose: Instantly recognisable as Thorn. Freshly squeezed Lemon and Lime juice, wet slate, autumnal Perry pear orchard floor, wet grass.

On the palate: A citrusy note that would work perfectly with seafood on a summer’s evening. It’s quite a close, muggy evening tonight and every sip of this is cutting through the moisture and heat. A top notes perry, all high end treble, with a slight creamy mid-palate. 5.8% abv from the sun-kissed 2022 harvest. Quite a swift finish on every sip. When you swirl this around in the glass it becomes, for a brief second or two, slightly viscous and oily. Would love to know if this is Thorn grown in Cambridgeshire or Nottinghamshire.

In a nutshell: Quintessential Thorn in a glass. If you’re looking to showcase this Perry Pear variety to friends, this is a great bottle to start with.

Blue Barrel, Bourbon Cask Cider Harvest 2023 – review

How I served: Day in the fridge and then out on the balcony for the sunset.

Appearance: Summer sunsets in a glass. The faintest hiss of effervescence when the cap was popped. No mouse, radiating golden clarity.

On the nose: Definite vanilla notes from the bourbon barrel, alongside a Morello cherry, herbaceous basil note. As it opens up, I’m getting straw bales, biffins, early autumn aromas.

On the palate: This is big and boozy. That bourbon cask that Blue Barrel have used has imparted a lovely rich, honeyed influence on the liquid. This is a blend of late season bittersweet cider apples and I can safely say, they’ve been elevated even further through the interplay with the cask. It’s totally dry. Lacquered with a golden syrup cask note. The label is drop dead gorgeous too.

In a nutshell: All the things I love in Bourbon Barrel-matured whiskies brought to a cider from a producer I so proud to see move from strength to strength in their output.

Blue Barrel, Arcadia Perry 2023 – review

A single variety Butt perry, from young trees grafted on to Quince rootstock.

How I served: Day in the fridge then out on a very overcast balcony in the evening.

Appearance: Brilliant clarity, polished gold hue, fairly vigorous effervescence producing a near constant thin mousse on the top layer of the perry.

On the nose: I’m searching for that wellington boot/leather-bound hardback book aroma that I associate with the Butt perries I’ve had in the past. It’s there, but very subdued. This is, if anything, one of the cleanest Butt aromas from a perry (ahem) I’ve had the pleasure of sniffing. Juniper, nag champagne incense stick, Scots Pine needles by the seaside (we get this quite a bit on the North Norfolk coast), borage leaves. It’s a super clean, refined aroma here.

On the palate: I love the gooseberry tasting note on the label, it’s spot on here – perhaps more red gooseberry than green. 6% abv but has a heftier, boozier undertone that gives it a really full, dense mouthfeel. A creaminess alongside the citrusy notes, more a grilled lemon in full-on BBQ mode. Medium-dry presentation, with a finish which lingers for around 10-15 seconds on the tongue after each sip.

In a nutshell: Hands down one of the best Butt perries I’ve tried. If you want to go full on elegance in a glass, this is the Butt for you!

Blue Barrel, Smoking Barrels – review

How I served: Day in the fridge, 20 minutes out before serving.

Appearance: Completely still. Not a hint of effervescence. Burnt gold hue. Slight mousse upon pouring, but that then dissipates to a clear, smooth top.

On the nose: Apples and bonfires. Autumn in the glass. Not too overtly smoky/peaty an aroma. More vanilla notes expressing themselves.

On the palate: This has to be one of my favourite go-to BIB ciders out there in East Anglia. So much depth of flavour here. Toffee apple, bonfire embers, apple crumble and custard. Nutmeg sprinkles. It’s all going on at 6.5% and you’ll get that same experience in bottle as you will in BIB at a cider festival or a cider-supportive pub bar.

In a nutshell: Quintessential still, barrel-aged cider. Gimme sun-kissed skies and smoking barrels cider!

Conclusion

I started off knowing these would be good, expectations already high, but boy oh boy was that Arcadia Perry, the Butt single variety, outstanding in its class! It’s got me thinking back to that rootstock issue, and how some varieties evidently thrive on slightly leaner growth rootstock. The Coton Orchard blend, and everything it does to help promote the cause of trying to stop a busway being routed directly through the centre of the orchard (when it could quite easily stick the existing roads) is a great example of ciders supporting very worthwhile campaigns. Whilst Smoking Barrels in BIB or bottle is a really much-appreciated cider to find in freehouses around Cambridge, when all you’re after is something dry, barrel-aged and tasty (much harder to find than you would think).

I’m not totally sure whether Emma and Leo are using that much fruit from Nottinghamshire anymore, it feels like nearly all their operations are in Cambridgeshire now. It’s funny though, whenever US cidermakers are over here and we talk about distances to travel to get the right fruit, the relative 2 hour journey between Cambridge and Nottingham is nothing to them. We have a smaller island mindset here in the UK, but I can, and have, travelled further, for the right fruit for a pressing. There seems to be a greater range of 750ml bottlings from Blue Barrel as well of late. This is to be applauded, alongside their BIB and 500ml bottle ranges, it sets the scene for a drink that is suitable for many occasions. I can’t wait to see what comes next from Emma and Leo, they’re some of the best on the UK cider-scene right now!