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Specialities: Drink
ОглавлениеThe one drink everyone associates with the West Country is, of course, cider. The region is the world’s major producer of the drink (at least the alcoholic version), which enjoys a centuries-old tradition. Once upon a time this was truly a cottage industry. Every farm would put aside a little land for the purpose of growing apples, and a little time each year for creating their own potent brew. Small producers do still exist, many turning out scrumpy, cider’s cloudier, more tannic, more lethal sibling. Do take care if ordering a pint as it’s often a good deal stronger than cider (sometimes more than 8 percent by volume) which can quickly take a toll on even the hardiest of constitutions. Most of the cider sold, however, is mass produced, a good deal of it by the Gaymers plant in Somerset – Europe’s largest – which is responsible for some of the country’s best-known brands including Blackthorn and Olde English (see here).
Though perhaps not as closely identified with the region, real ale has a popular presence in the pubs of the Southwest, a good deal of it made by a growing band of mini-breweries, turning out a raft of evocatively named tipples, such as Doom Bar (from Sharp’s Brewery in Rock, Cornwall), Spingo (from the Blue Anchor Inn in Helston) and Betty Stogs, Cornish Knocker and Ginger Tosser (from Truro’s Skinners Brewery).
Wine is not something the British traditionally do well, or rather don’t really have the climate for. But the Southwest’s relatively balmy summers give it a slight advantage over the rest of the country. These days some decent vintages are being produced, particularly at Devon’s Sharpham Vineyard, which can offer reds, whites and, to finish, some very fine cheeses from its on-site dairy.
The strongest regional drinks of all, however, are the various brands of gin turned out by the Plymouth Gin Distillery, which has been serving up its beverages since the late 18th century. You can tour the plant to see how it’s done (and get a few free samples, see here).