Hills Cider press the fruit, ferment the juice, bottle the result. That's it. No concentrate, no flavour-packs, no shortcuts that quietly turn cider into something else. It's the way cider was made for a few hundred years before the supermarket category got reinvented in beverage labs.
The fruit is 100% Adelaide Hills. Apple, pear, the cloudy apple that's become the house pour at a lot of member venues, and the non-alc apple that does the work zero-proof drinkers have been quietly waiting for. Highly awarded. More importantly, what cider should actually taste like.
“100% Adelaide Hills fruit. Nothing artificial. Highly awarded — but more importantly, drinkable.”
Where to find Hills
At 450+ pubs across Australia.
We’re building a map of every member venue ranging the AllPour brands. Until then, ask at the bar — chances are good your local is one of them.
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