4 Great Stops on Tasmania’s Cider Trail
Apple organisation at Willie Smith’s photo credit Tourism Tasmania and Nick Osborne
Ever wondered why Tasmania, that little island dangling off the bottom of Australia, is nicknamed the Apple Isle? It's all thanks to its apple-growing prowess. In fact, 83% of Tasmania’s apples come from the Huon Valley. And where there are apples, you can bet there’s cider.
Just a short and scenic drive from Hobart, the Huon Valley is home to a self-guided cider trail. There’s no set route—just point your GPS to these local cideries, each serving up top-notch cider and, of course, some irresistible apple treats.
Don’t feel like driving? Let The Brew Hop take the wheel with their cider and spirits tour, which includes a tasty lunch along the way. Discover the full 10 cideries on the Tasmanian Cider Trail.
Willie Smith's apple shed photo credit Stu Gibson
When it comes to Tasmanian apple cider, all roads lead to Willie Smith's—a family farm growing the island’s finest apples since 1888. For locals, it’s a beloved institution; for visitors, it’s the gateway to falling in love with classic, traditional apple cider. If you like your cider on the drier side, their bone-dry option is a must-try.
Willie Smith’s also offers a limited-release apple brandy cider, aged to perfection in apple brandy barrels. And while you’re at it, treat yourself to a sip of their apple brandy or Pommeau—both worthy additions to your cider experience. Stop by for a tasting, lunch, or a curated picnic under the apple trees (must be booked a day in advance).
Frank's Cider orchard photo credit Chris Phelps
Just 13 minutes down the road, you’ll find Frank’s Cider tucked inside the charmingly repurposed St John’s Church Hall. It’s easy to miss, but don’t make that mistake—stop for their award-winning cider and take some time to explore the valley’s oldest town. Keep an eye out for roadside fruit stands offering fresh apples and pears while you’re at it.
Start your visit at Frank’s with an orchard tour to sample apples straight from the source. Then, head inside the café for a cider tasting. Whether you go for apple, pear, cherry pear, or raspberry pear, you can’t go wrong. One thing you must order, though? A cider scone. It’s a tradition—and the perfect partner to your cider.
Pagan Cider cellar door photo credit Chris Phelps
The duo behind Pagan Cider swapped mainland Australia for the slower, more natural pace of Tasmanian life over a decade ago—and they’ve been crafting exceptional cider ever since. Their philosophy? Keep it pure. That’s why their 'whole fruit cider' uses entire apples with zero added sugars.
Set on a cherry orchard, Pagan Cider is also famous for its cherry cider, a must-try for fans of fruity blends. Stop by their small tasting room, affectionately known as the "pagan shed," and you’ll discover ciders you won’t find anywhere else. They also craft small-batch blends each season—a surprise for visitors.
Cascade Brewery
Nestled at the base of Mount Wellington (Kunanyi), just outside Hobart, lies Cascade Brewery—Australia’s oldest operating brewery. While it’s best known for its pale ales and lagers, there’s one cider you simply have to try, but here’s the catch: it’s only available at the bar.
The bar itself is a lively gathering spot, often buzzing with local families on weekends. When you’re there, order the Mercury Dry Cider for a true taste of history—or the passionfruit hard cider if you’re in the mood for something fruity. Mercury, a Hobart-born brand, started life in 1911 as the Tasmania Cider Company, operating out of an old convict warehouse on the city’s docks. They don’t have a cellar door anymore, but the cider is still in production and distributed around Australia.