What is Pommeau?

Pommeau is a: fortified blend of fresh apple must (unfermented) and apple brandy (typically Calvados in Normandy or Lambig in Brittany). The unfermented apple juice and brandy are combined before fermentation, which halts the process entirely and preserves natural sweetness.

By law in France, Pommeau must be aged a minimum of 18 months in oak and produced within designated regions. It's rich, amber-colored, and served as an apéritif. It is consider to be a French heritage drink shaped by decades of refinement and protected standards.

When did Pommeau receive AOC status?

Pommeau received its official Appellation d'Origine Contrôlée (AOC) status in 1991, formalizing the traditional method and legally protecting what can and cannot be called Pommeau within France.

And in America?

If you ask what Pommeau is in the United States, the answer is: nothing defined. There is no legal TTB definition, no standard of identity, and no trade agreement protecting the name. Yet hundreds of U.S. labels already use the word…sometimes accurately, sometimes loosely, often inconsistently.

So the question becomes, "What happens when a French classic with strict rules lands on U.S. labels with no rules at all?" That's the conversation American isn't having… yet.

In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward.

What happens when a French classic with strict rules lands on U.S. labels with no rules at all? That's the conversation America isn't having… yet.

In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward.

Key Topics Covered

• What Pommeau legally means in France
• Why the TTB has no definition for Pommeau
• How hundreds of U.S. labels were approved without consistency
• The difference between fortified cider vs. Pommeau
• Why a COLA approval does not protect you from trademark or trade disputes
• U.S.–EU trade agreements and why Pommeau is not protected
• Risks for current makers using "Pommeau" on labels
• Why "American Pommeau," "Pommeau-style," or accurate class/type statements may reduce risk
• The opportunity for U.S. cider associations to create a new American term
• A call for a naming contest—what the U.S. cider world could build together
• Why truth in labeling matters beyond regulatory compliance
• Why this conversation needed to happen…ten years ago

Contact info for Lindsey Zahn P.C.

• Website: https://www.zahnlawpc.com
• Previous Cider Chat episode with Lindsey : Episode 85 Lindsey Zahn on Cider Law
• TTB Labeling Resources: https://www.ttb.gov

00:00 Introduction and Common Misconceptions

00:23 Meet the Host and Guest

01:35 Episode Overview: Focus on Pommeau

03:13 Cider Tours Announcement

06:58 Listener Support and Sponsors

08:40 Main Discussion: Legal Aspects of Pommeau

25:34 Trademark Rights and Labeling Concerns

27:34 The Importance of Due Diligence in Labeling

28:46 Pomo: A Gray Area in Cider Labeling

30:30 Alternatives to Using 'Pomo'

32:36 Truth in Labeling and Production Methods

36:08 Advice for Cider Producers

38:39 Role of Cider Associations

46:08 Final Thoughts and Call to Action

Mentions in this Cider Chat

• Totally Cider Tours

Learn how to pick the right Cider and Perry for every dish on the Thanksgiving table.

This week we are not chasing brand names. We are building flavor intuition. Consider Thanksgiving not as one single taste on a plate; it is a stack of distinct taste worlds. Each one asks for its own kind of cider or perry.

In this holiday feature, Ria and the Talking Pommes a.k.a. Perry Pear, Mr. Quince, and The Medlars talk through the art of pairing cider and perry for the entire Thanksgiving feast, from the welcome sip to dessert.

You will learn how to shop with confidence, how to read a label for style rather than brand, and how to bring bottles that make every part of the meal sing. There is also a downloadable Thanksgiving Cider Shopping Checklist PDF below to make your trip to the store simple and stress free.

Chapters for Episode 477

00:00 Introduction and Talking Pommes

00:47 Welcome to Cider Chat

02:02 Thanksgiving Traditions and Preparations

06:05 Upcoming Cider Tours

07:40 New York Cider Events

10:26 Ultimate Cider Pairing Guide for Thanksgiving

14:00 Choosing the Right Cider for Starters

18:33 Main Course Cider Pairings

20:37 Turkey Preparation and Cider Pairing

21:12 Smoked Turkey and Barrel-Aged Cider

21:49 Creamy Sides and Semi-Dry Cider

22:31 Fruit Ciders for Roasted Vegetables

22:57 Choosing the Right Cider

23:58 Introducing Cider to Friends and Family

25:01 Low Alcohol Ciders for Gatherings

26:30 Dessert Pairings with Cider

31:31 Serving Cheese and Fruit Plates

33:01 Thanksgiving Table Preparations

36:19 Final Thoughts and Recommendations

Mentions in this Cider Chat

• Totally Cider Tours
• Cider Share November 14, 2025 | Red Hook Cidery Brooklyn NY
• New York Cider Fest November 15, 2025 | City Winery Manhattan

How to clarify, stabilize, and finish cider the right way

The Purpose of Secondary Fermentation when Making Cider

Once the apple juice has started fermented and it is now slowing down, it is time to rack over your cider for secondary fermentation.

Secondary fermentation is where your cider moves from "young" to "refined." This stage improves clarity, stability, and overall quality before bottling or serving.

00:00 – Introduction and Welcome 00:27 – Meet the Host: Ria Windcaller 00:45 – The Magic of Clothes Pins 01:14 – Episode Overview: Secondary Fermentation 01:55 – Replay Announcement: Season 8, Episode 386 02:14 – Cider Making in the Northern Hemisphere 02:34 – Cider Making Resources and Equipment 06:09 – Totally Cider Tours 13:29 – Upcoming New York Cider Festival 15:31 – Featured Presentation: Clearing Cloudy Cider 24:01 – Observing Fermentation Activity 24:21 – Timing and Patience in Cider Making 24:54 – Understanding Racking Over 25:32 – Dealing with Stuck Fermentation 26:59 – Secondary Fermentation Indicators 27:47 – Preparing for Racking Over 29:13 – Racking Over Process 30:49 – Using Sulfites and Equipment 35:32 – Handling Head Space and Lees 38:38 – Final Tips and Bottling 42:43 – Supporters and Closing Remarks

Why Secondary Fermentation Matters

Secondary fermentation helps your cider:

Improve the overall quality and characteristics of the final product during secondary fermentation by;

Clarify: After the vigorous primary fermentation phase, yeast, pulp, and particulate matter settle out. Giving the cider time in secondary creates that clean, bright look in the glass. Stabilize: Letting the cider relax in a less active fermentation state helps smooth out rough edges and reduces the risk of funky off-character flavors. Reduce Bottle Sediment: Most of the lees settle in the secondary fermenter — not in your final bottles — giving you a cleaner, professional-looking cider. Avoid Off-Flavors: Yeast that sits too long on the lees can break down (autolyze) and create harsh, unpleasant aromas. Racking to secondary moves the cider off that yeast layer and protects the finished profile..

Secondary fermentation is a crucial step for refining cider, enhancing its clarity, taste, and stability before it is consumed or sold.

Past Cider Making Episodes

• 381 DIY Cider Making for Beginners
• 382 Beginner Tips for Squeaky Clean Cider Equipment
• 384 Beginner Cider Making Tips forPrimary Fermentation

When to Transfer to Secondary

Primary fermentation must be substantially complete. Signs include: – Airlock activity slows way down – Gravity readings stabilize over several days – Visible bubbling is minimal – A firm lees bed is forming at the bottom – Taste test confirms sugar is mostly gone (unless aiming for sweet

Equipment needed for Cider's Secondary Ferment

Find a complete list with links to purchase at the Cider Making Equipment page at ciderchat.com

• Extra Apple Juice to for topping off
• Secondary Fermenter – glass carboy of equal size
• Airlock and Bung
• Racking Cane or Auto-Siphon
• Sanitizer
• Hydrometer or Refractometer
• Tubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn't slip down into the lees and stir them up)
• Bottle Brush and Cleaning Equipment

Determining when Secondary Fermentation Begins

• Completion of Active Primary Fermentation: Watch and notice when the vigorous phase of primary fermentation is complete, which is typically indicated by a significant decrease in airlock activity or specific gravity readings that are close to the target final gravity.
• Gravity Readings: Use a hydrometer or refractometer to take consecutive gravity readings over a few days. When readings are consistent, it suggests that fermentation has slowed down enough for secondary transfer.
• Visual Clues: Look for a drop in the level of visible activity, such as the reduction of bubbles and the beginning of sediment formation at the bottom of the primary fermenter.
• Taste Test: Conduct a taste test for residual sweetness. If the cider is too sweet, it may need more time in primary fermentation unless the desired style of cider is sweet rather than dry.
• Timeframe Guidance: Generally, primary fermentation can take anywhere from a few days to two weeks, depending on factors like temperature, yeast strain, and original sugar content.
• Avoiding Off-Flavors: Transfer before the cider has sat too long on the lees at the bottom of the carboy to prevent off-flavors that can result from yeast autolysis.
• Specific Style Goals: Factor in the specific goals for the cider's style, as some styles may benefit from a longer or shorter primary fermentation before secondary.
• Equipment Availability: Ensure that the secondary fermentation vessel is prepared and sanitized before deciding on the transfer to avoid any delays once the cider is ready.

Common Problems during Secondary Ferment

• Stalled Fermentation – Adjust fermentation temperature to optimal range.
• Excessive Oxidation – Minimize headspace and avoid splashing when transferring.
• Contamination – Practice stringent sanitation and possibly discard contaminated batch.
• Sulfite Burn – Allow time for dissipation or use activated carbon treatment.
• Insufficient Carbonation – Verify yeast viability and sugar availability; maintain proper bottle conditioning temperature.
• Sediment in Bottles – Allow full clearing in secondary, use fining agents, and bottle carefully.
• Unexpected Flavor Changes – Allow time for maturation or blend with another batch.
• Pressure Build-up in Containers – Use an airlock or periodically vent the container.
• Cider Becomes Too Dry – Monitor gravity to stop fermentation at desired sweetness or back-sweeten with non-fermentable sweeteners.

Mentions in this Cider Chat

• Totally Cider Tours
• New York Cider Fest – City Winery NYC November 15th

Perry making has deep roots in Gloucestershire, stretching back to the 17th century when French wine imports were cut off during the Napoleonic Wars. Local farmers turned to their own fruit, and the rich soils around Hartpury proved ideal for growing Perry pears.

This episode features audio snapshots from the 2025 Totally Cider Tour stop at the National Perry Pear Centre. Our guide, Phil Kester, volunteers with 99PINES , where he helps preserve the region's rare Perry pear varieties. Phil's passion for Perry and deep local knowledge made this visit one of the tour's highlights.

The Roots of the National Perry Pear Centre

• Charles Martell recognized that Perry orchards across Gloucestershire were disappearing and began documenting rare varieties.
• His work led to the first National Perry Collection at the Malvern Three Counties Showground, planted with Tom Oliver and others.
• Jim Chapman later expanded the effort by gifting land at Hartpury. This site is The National Perry Pear Centre and is home to over 100 Perry pear varieties from Gloucestershire and beyond.
• These orchards safeguard living history, connecting generations through the craft of Perry making.

The 99PINES Project

The name 99PINES comes from the line of pines atop nearby May Hill, often called the heart of English Perry country.

Phil Kester of 99PINESS

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Phil and the volunteers at 99PINES are working to:

• Create a local hub to promote Perry culture in pubs and communities.
• Build a tasting space featuring 80–100 Perry varieties for education and enjoyment.
• Keep the project sustainable by reinvesting proceeds into orchard care and heritage initiatives.

The Art and Challenge of Perry Making

Perry is both art and patience.

• The fruit can rot within days, demanding precise timing at harvest.
• Perry ferments differently from cider and is more sensitive to bacteria.
• Varieties like Blakeney Red and Hartpury Green reveal a range of tannins and textures unique to Perry.
• Phil experiments with bottle conditioning and Pet Nat methods, showing how diverse and expressive Perry can be.

Contact info for National Perry Pear Centre and 99PINES

• National Perry Pear Centre
  • Website: https://www.nationalperrypearcentre.org.uk/
• 99PINES
  • Website: https://www.nationalperrypearcentre.org.uk/99pines-perry/

Mentions in this Cider Chat

• April 27-May3rd 2026 Blossom Time Totally Cider Tour to the United Kingdom
• Edulis Restaurant – Toronto Cider House Luncheons
• NY Cider Fest November 15, 2026

At the base of Burrow Hill life moves at the pace of apples and oak. Here, Julian and daughter Matilda Temperley are testment to the value of family for carry a business such as cider and brandy forward into the next 100 years.

"You have to believe in the Romance of it because you are thinking so far in advance" Matilda Temperly

From orchards planted for future generations to brandy resting quietly in barrels for decades, the Temperleys embody what it means to think in centuries, not seasons.

The Cider: Tradition and Terroir

The mount at Burrow Hill is memorialized in ongoing instagram posts because it provides a magnificent centerpiece of endurance and beauty due to its simplicity of a lone a large sycamore tree, which has become a local landmark and symbol of the Somerset landscape.

Julian Temperly began planting cider apples trees here over 50 years ago. Today there are acres of orchards in different pockets surrounding Burrow Hill. A notable 75 acre orchard that was purchased from the Showering family years ago now, is touted to be the largest standard cider apple orchard in the world.

Here you find the classic Burrow Hill cider as a tannic, full-bodied, and balanced drink. The bottle-fermented Kingston Black and Stoke Red ciders are great for hang time with friends or fine dining. Every cider reflects its orchard origin, emphasizing flavor, heritage, and authenticity.

Distilling Somerset's Spirit

In 1989, Somerset Cider Brandy became the first licensed distiller of apple brandy in the UK since the 19th century. And they have been awarded Protected Geographical Indication (PGI) status. This status guarantees that the brandy is produced in a consistent and traditional manner within Somerset. Using unique Gazagne stills, which are continuous stills of French design, the Temperleys now have lovely range of offerings from Eau de Vie to 20-year-aged Somerset Cider Brandy. Their Pomona, is a blend of apple juice and brandy, celebrates Somerset roots.

Looking Ahead

The Temperly's 100-year plan focuses on replanting traditional orchards, cultivating local oak for future barrels, and sustaining multi-generational stewardship. The goal: to ensure that Burrow Hill remains a place where apples, family, and time converge into something extraordinary.

Matilda Temperley in the Tasting Room at Somerset Cider & Brandy

Contact info for Somerset Cider and Brandy at Burrow Hill

• Website: https://www.somersetciderbrandy.com

Mentions in this Cider Chat

• 432: Ancha Gergely's Abaliget Garden Projects | Hungarian Cider Maker
• 431: Domaine Johanna Cécillon's Elegant Ciders | Brittany FR
• Totally Cider Tours -
• • UK Cider Tour April 27th - May 3rd, 2026
  • French Cider Tour September 20th - 26th, 2026

What makes a Pét Nat cider sparkle naturally and how is it connected to the rural method you might have heard about in the UK?

In this episode, we take a practical look at:

• What Pét Nat cider is and how it relates to the "rural method"
• A clearer way to describe fermentation: Active Ferment → Quiet Phase → Maturation
• When and how to rack cider for clarity and flavor
• How to time bottling for perfect natural carbonation
• Using a hydrometer to bottle safely at 1.005–1.010 SG
• Essential tips for bottle-conditioning without blowouts
• Why a little yeast haze can add charm to your finished cider

Key Takeaways

• Pét Nat (Pétillant Naturel) means naturally sparkling where the bubbles come from fermentation finishing in the bottle.
• Racking is a simple but essential step to move cider off the lees without introducing oxygen.
• Skip the jargon: watch what your cider is doing, not just the calendar.
• Always use champagne-rated bottles and sanitize everything.
• The reward? Tiny bubbles, wild aroma, and the pure joy of cider alive in the glass.

Cider Making Resource

• Cider Maker check list √ go to https://ciderchat.com/cider-making-equipment/
• Cider Books, Orchard Care, Apple Id and Children's Books

Mentions in this Cider Chat

Cider Making How-to Episodes:

• 095: Cider Making at Home easy as 1-2-3
• 152: How to teach Cider Making 101
• 381: DIY Cider Making for Beginners
• 382: Beginner Tips for Squeaky Clean Cider Equipment
• 384: Beginner Cider-Making Tips for Primary Fermentation
• 386: Managing Cider's Secondary Fermentation – DIY Tips

Fall Event - November 1, 25th Annual Apple Harvest Fest at Albemarle CiderWorks

A Toast to Perry and Place

Enjoy an intimate recording from the 2025 Totally Cider Tour_UK Edition. This unforgettable evening featured James Forbes of Little Pomona, leading guests through a cider dinner pairing in the Malvern Hills located on the border of Herefordshire and Worcestershire in England.

James presents both a welcome Perry, Ciders and a very special aperitif.

We beging with Brut Rosé Perry, crafted from perry pears co-fermented with local damsons. James shared how whole damsons are fermented via carbonic maceration to extract their rich color and flavor before being pressed with early season pears. The result: a radiant sparkling Perry with deep fruit notes and remarkable finesse.

"We actually ferment the damsons whole in CO₂ and then co-press them with the first pears. It gives a whole new layer of aroma and flavor." — James Forbes

A Cider for the Table

Next up was a single varietal Stoke Red cider, a rarity from Little Pomona's usual blends. James described it as a "fully fermented" cider that is balanced and dry yet vibrant, with a whisper of natural sweetness from the Rural Method. This approach captures the cider before all sugars ferment out, creating harmony between acidity and fruit. Check out Wilding Episode with Sam Leach on the Rural Method

"Stoke Red is one of my top three apples. In a less ripe vintage, that touch of sugar brings perfect balance."

Select Cider Apples

Dinner continued with Egremont Russet, a still cider with a light sparkle. The russet's golden skin and nutty depth create an almost wine-like cider. Notes of pineapple, anise, and honey appeared with each sip, echoing the richness of the food and the rustic charm of the evening.

"FOMO" Caps the Night

Dessert brought out a treasure: Little Pomona's "FOMO"—a playful nod to France's Pommeau. Only 192 bottles were made, combining distillate from Bramley apples and Kingston Black juice aged in chestnut barrels. It lent a sweet, amber nectar with layers of floral and plum notes, it was the perfect close to the evening.

James Forbes with FOMO

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"We called it FOMO—a faux Pommeau—because you don't want to miss out on this one."

The Spirit of the Malvern Hills

The evening concluded with words from Deborah Fox CEO of the Malvern Hills Trust, who shared the rich history and heritage of this cherished landscape—home to ancient Perry pears, cider orchards, and centuries of cultivation.

Ria Windcaller and Deborah Fox

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"We keep the hills unbuilt, un-encroached upon, and un-urbanized. …The Perry pear and cider have always been part of this land's story." Deborah Fox

Contact info for Little Pomona

• Website: https://littlepomona.com

Past episodes featuring Little Pomona

• 126: Little Pomona's Big Ciders! | Herefordshire, UK
• 181: The Cider Insider | 100 Craft Ciders to Drink Now
• 460: James Forbes on Little Pomona's Ciders & Legacy

Contact info for Malvern Hills Trust

• Website: https://www.malvernhills.org.uk

Mentions in this Cider Chat

• Vermont's 1000 Stone Farm – Farmers Hand Kitchen cider to watch for in 2026 Chapeau Bruin
  • 465: The Integrated Table: Cider, Food, and Farming at 1000 Stone Farm
• Cider Chat Patreon
• 392: Bent Ladder Estate Ciders & Wine | Ohio
• Totally Cider Tours – France and UK

Newton Court Cider began as a 30-acre farm selling apples to Bulmers. When the market changed, Paul Stephens turned those same orchards into a modern day cider business.

Front view of Newton Court's restaurant and visitor centre in Herefordshire, surrounded by orchards and outdoor seating.

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His early inspiration came from Brian Shanks, the co-founder of Bold Rock Cider in Virginia. Though Bold Rock produces cider on a large, industrial scale, it was Brian's perspective as a New Zealander who admired Herefordshire's rich cider apple heritage that sparked Paul's drive to build something lasting at home. Today, the recently built out Newton Court tasting room/restaurant is booming showing that tourist and locals alike are thirsty for a full service destination.

Cider Making at Newton Court

It was noted by Paul that his parents open-minded approach helped the farm transistion into the cider destination that it is today. In additon, a recent collaboration with River Cottage led to the award-winning Elderflower Cider, proving that tradition and creativity can thrive together.

Newton Court remains deeply rooted in sustainable farming and regional pride, helping to preserve the orchards and cider heritage of Herefordshire for future generations.

Contact Info for Newton Court

• Website: https://www.newtoncourtcider.com
• Totally Cider Tours

Showering – Shepton Mallet Mill horizontal tanks for cider

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In October 2024, Cider Chat MC Ria Windcaller recorded with Tom Vowles of Hedger Cider and Ben Crossman in Somerset. Initially, the two recordings felt like separate brand stories. Then, nearly a year later to the day as the produciton of this audio began and the transcript peeled away a story of entwined history came to light and a shared connection: Coates Cider of Nailsea.

Tom Vowles

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Suddenly a light bulb was illuminated! The Coates Cider Company was at the helm of the story and here at Cider Chat Central we saw the weaving in of the story behind both Nick Showering and Bob Cork episode on Triple Vintage! The story of cider is entwined in surprising ways and make perfect sense!

Remembering Tom Vowles

Tom walked Ria about his production room which showcased a massive rack and cloth press – that originally came from Coates:

"It's a big old press, isn't it? Came out of Coates originally. We've put a lot into getting it running again, and it does the job." – Tom Vowles

At the time of this recording Hedgers Cider had been opened for just 14 months and during that time had become a go-to place for cider fans. The fact that it is located 5 minutes from the Bristol Airport and along a major artery from Weston super-Mare to Bristol also helps. What we didn't expect was Tom unexpectedly passing away in June of 2025. At the time of this broadcast in fall of 2025, his wife Jo and their son David is now carrying Hedgers forward.

Ben Crossman's Cider and Family History

Ben's story reaches back to the 1930s, when his grandfather made cider alongside Redvers Coate. They even at one time considered a partnership.

Ben Crossman

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• Tradition: Wild ferments, bittersweet varieties
• Continuity: Keeping cider alive through tough decades
• Parallel: A family path entwined with Coates' rise

"It's funny, isn't it? The Coates family were massive, and yet they're not here anymore. But we're still making cider." – Ben Crossman

Sidebar: Coates & Triple Vintage

• Founded 1925 by Redvers Coate in Nailsea
• Wartime boost: rationing and zoning expanded markets
• 1951 premium launch: Triple Vintage and Festival Vat
• 1956 takeover: Showerings doubled production
• Modern link: Showerings' Triple Vintage continues the name – launched in 2023

Reflection: Cider's Market Identity

Cider was the choice drink for many and Perry once rivaled champagne and held prestige in Parliament. Today, the challenge is reclaiming value without losing openness.

Like vinyl records and artisan bread, cider's comeback requires:

• Consistency of quality — season after season
• Audience engagement — beyond cider circles, into wine, food, and tourism
• Authenticity without snobbery — refined yet welcoming

Contact info for Hedgers and Crossman's

• Hedger Cider: https://www.hedgercider.co.uk
• Crossman's Cider: https://www.crossmanscider.co.uk

Mentions in this Cider Chat

• Totally Cider Tours
• Absolem Cider Apple Pie Bake Off – October 4, 2025 – judging starts at 4pm
• Kanga Cider

UK Cider Tour 2025 Audio Snap Shots Wallace and Ria in Bristol

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In this Episode 469 of Cider Chat, we brings listeners inside the UK Totally Cider Tour 2025 through the voices of the guests who joined. From Somerset, Gloucestershire, Herefordshire, to Wales guests on this tour discovered not just cider and perry, but also community, history, and inspiration.

First Impressions and Highlights

• Many guests shared that they signed up to experience places they couldn't access on their own.
  • From the scale of Showering's Cider Mill, the second largest in the country to the intimate welcome at Oliver's, the contrast certainly left a deep impression.
• The discovery of Perry was a recurring theme. From Ohio travelers Chris and Megan who tasted their very first Perry on the tour, while Rodney from Virginia declared he'd be grafting Perry scions at home.

Personal Connections Group Selfie with Sam Leach of Wilding Cider

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• For repeat travelers like Debbie and Bryce from California, the tour reaffirmed how relationships with makers enrich the experience: "
  • They treat us like friends, not tourists."
• Ancha from Hungary spoke of the joy of hiking the Malvern Hills in the rain and celebrating with fellow cider lovers.
• Rachel and Mary of Kanga Cider in Texas noted the value of orchard insights for their own plantings back home, while Thomas from Australia praised the tour for covering the full spectrum of producers—from industrial to artisanal.

Learning and Inspiration

Guests emphasized that tasting ciders in their native terroir cannot be replaced by books or certifications. Dan from Spacetime Mead and Cider Works in Dunmore Pennsylvania highlighted how only by being in Herefordshire or Somerset can one grasp the range of English cider styles.

Susan and Tom of Heeman's Cellars in Ontario pointed out how the pacing of the tour allowed real reflection—something missing from busier farm tours.

The Takeaway

Whether first-timers or repeat guests, everyone agreed: the Totally Cider Tour offers access, education, and camaraderie that can't be replicated alone.

As David of Oregon said it best, "It wasn't really about the cider—it was about the people."

Contact info for Totally Cider Tours

• Website page: https://ciderchat.com/totally-cider-tours/ For details on upcoming cider journeys and to join the waitlist, send an email to [email protected] and write in the heading
  • Totally Cider Tours.
  • Let us know how many are in your party
  • Destinations you would like to visit

Mentions in this Cider Chat Episode 469

• 425: Babycham to Triple Vintage – The Showering's Cider Legacy
• 450th Roger Wilkins – The Cider King
• 444: Worleys and Honey's: Somerset's Cider Makers
• 441: Wilding Cider and the Rural Method | Somerset, UK
• 454: Wild Ferment Meets Fine Cider: Inside Oliver's Barrel Room
• 460: James Forbes on Little Pomona's Ciders & Legacy
• 432: Ancha Gergely's Abaliget Garden Projects | Hungarian Cider Maker