Pagan Cider

Pagan Cider
Tassie craft cider is going great guns, revitalising the apple industry and delivering quality product to a burgeoning customer base. A cider trail is even emerging through the Huon Valley.
This Girl is not one to knock back a free drink. At the launch of The Third Script Project, glasses full of sparkling deep ruby lined a small table. I met Mick and Katri keeping the literary types in attendance well-watered with delicious Pagan cherry cider. They were happy to have a chat.
A few years ago, Mick and Katri and another mainland couple, Brooke and Harry, found themselves living in Hobart. Over a meal or two (and a beer or three) they discovered a shared interest in making goodies such as cheese, bread and beer at home. For a place famous for apples, they were taken aback by how little craft cider was being made here at the time.
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They started making their own home brew using their favourite cloudy apple juice from Andrew Griggs’ Lucaston Park Orchards. The outcome was so good, it would have been unfair not to share it. They approached Winemaking Tasmania to use their bottling operation who had coincidentally just expanded into contract cider-making. They’d just invested in lots of shiny new cider-making equipment and were looking for someone to work with. Initial cider trials were more than promising; they found that first their apple cider, and then their pear cider, was clean, pure, fruity and refreshing. Finer than what they tried anywhere else and what they could make at home.
Image courtesy of Pagan Cider
And so began Pagan Cider, a name chosen because it resonated with their sea change – getting closer to the land, honouring the seasons; and like themselves slightly irreverent and a just a little bit heathen.
The flagship range includes apple and pear cider. And the sparkling ruby This Girl enjoyed at the launch is a cherry and apple blend called Cerise. Cerise is a uniquely Tasmanian product and an Australian first — a crisp, dry apple cider carefully blended with the gently pressed juice of local cherries. They have also experimented with small-batch blends using other Tasmanian-grown fruits. Throughout the year they craft seasonal ciders, such as quince, strawberry and blueberry ciders.  
Bonus, there’s no added sugar, gluten or egg white.
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It looks like we’ll be enjoying Pagan Cider for the years to come. The gang of four love Hobart and its surrounds, particularly the idyllic Huon Valley, where Brooke and Harry live. They like Hobart’s size – it’s easy to get around, and its status as a capital city means there are great facilities here. Mick tells us that when he sees one of the ships at Salamanca that travel down to Antarctica, he has an immense feeling of freedom that comes with being at the edge of the world.
You don’t need to be a zillionaire to enjoy a great lifestyle here. It has fantastic produce, history, wilderness, and breathtaking natural beauty packed into such a small place. And importantly, it has lots of breathing space.
And because of the proximity of the city to agricultural areas, it’s probably the best place in Australia to be making excellent cider.
Image courtesy of Pagan Cider
The cellar door is situated at 7891 Channel Highway, Cradoc, and is open seven days a week. Over summer they will be open from 10am to 5pm.
Find them on Facebook here
Or visit their website
For information on Transportation Press and The Third Script have a read here
If you’re down Cradoc way, drive on to Cygnet. Here’s our post on the Red Velvet Lounge
Pagan Cider Menu, Reviews, Photos, Location and Info - Zomato