Born out of a passion for making cider in the best possible way, combined with belief in the quality of Scottish produce, and asking ‘why not?’, came Thistly Cross Cider, Scotland’s award winning farmhouse ciders. Established as a collaboration between farmer, Ian Rennie, and artist-turned-cidermaker, Peter Stuart, in 2008, Thistly Cross has gained a reputation for making ciders that people rave about.

Based at the Cider Shed just outside Dunbar, in the heart of the East Lothian countryside, we’re involved in every aspect of making our award-winning Scottish farmhouse cider. From pressing the Scottish apples and strawberries, to achieving the smooth, balanced Thistly Cross flavour by fermenting with Champagne yeast then maturing for six months; we’re invested at every step of the cider-making process, from apple to cider.

Things at Thistly Cross are always growing and improving; we’re beginning to shape the company Peter and Ian dreamed of when standing in the driving rain at the Farmers Markets imploring people to just give our cider a chance.  It was the best market research money couldn’t buy. We’re still small but growing fast, always aiming high but keeping our core values at heart; quality is never compromised.

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We hope you find that the quality of our cider matches our passion. Read more about our core varieties in our About section. Or if you just want to get on and buy some of our award-winning cider? Click here to head straight to our shop. 

Apple pressing, the Thistly Cross way:

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