In the November 2001 Food & Wine, Frank Browning wrote, "Most Farnum Hill ciders are dry and lightly tannic with complex undertones, not only of apple but of raspberry, mango, oak, and general autumn muskiness. That combination of flavors and aromas marks great ciders wherever they're produced -- in Somerset, in Normandy, or on the lower slopes of the Picos de Europa in Spain. It's what sets the small, quality cider labels apart from the six-pack ciders." The article was mostly an account of how and why this orchard became in part a winery. It includes a varied list of other domestic ciders.