Not all 4th generation farmers are willing to make the big decisions, that to some people may seem like a risk. This is not the case with Andrew Smith.
Over the last 26 years, Andrew has continually innovated the family business, which now lays claim to being the largest organic apple grower in the country. It also turns out with a bit of know how, lots of passion and some of that trademark determination, you can make an amazing cider.
Photo by Nick Osborne
Willie Smith’s Cidermakers
Keeping a very keen eye on a category that is experiencing a major resurgence, Andrew and his business partner Sam Reid set out to create Australia’s first certified organic cider. With Andrew’s foresight, he had already converted the same orchard that his great grandfather had established in 1888 to organic practices. To be organic, Willie Smiths grows and processes its apples without the use of any synthetic chemicals or GMOs.
Willie Smiths cider is made from fruit grown on the family farm – which is also where the crushing, fermenting, ageing and bottling takes place.
At the Cider Australia Awards 2015, the Willie Smith’s ‘18 Varieties Cider’ took out the 3 top awards – Best in Show, Best Cider & Best Australian Cider or Perry.
The Apple Shed
The best place to taste Willie Smith’s Cider? That would be The Apple Shed – the cider-maker’s cellar door, cafe and apple museum located on the main highway as you enter the Huon Valley.
Originally built in 1942, the building was restored by Willie Smith’s and remade into a place where you can enjoy some of Tasmania’s best food and drink, then take in the Huon Valley’s incredible apple history.
Huon Valley Mid Winter Festival
Each year in July Willie Smiths throw’s a big winter celebration called the Huon Valley Mid Winter Festival. This weekend of feasting, storytelling, music, bonfires, fancy dress competitions and wassailing is a unique and fun festival which draws people out into the winter night air.
The core of the festival is the wassailing: the ages-old tradition of scaring evil spirits from the orchard in order to bring on a bumper crop.
Photo by Kym Pilshke