474: The Romance of It All | The Temperleys of Somerset Cider & Brandy
Release Date: 10/22/2025
484: Rethinking American Cider History with Patrick McCauley
Cider Chat
Meet Patrick McCauley, a Michigan-based cider maker and researcher, who is questioning some of the most common myths about American cider history. What Patrick uncovers is a far more regional, farm-based, and resilient cider story than the usual “cider died because of Prohibition” narrative. 00:00 Introduction to Cider and Prohibtion 00:23 Meet the Host and Guest 01:56 Listener Support and Community 04:51 Cider Salon Hungary, Uk & French Cider Tour 08:03 Featured Conversation with Patrick McCauley 10:25 Cider Production and Historical Insights 14:48 Regional Cider Production in...
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483: The Talking Pomme’s Grand Winter Party
Cider Chat
Enjoy this annual winter tale from Cider Chat Central! In this special holiday episode, Cider Chat invites you to step into the enchanting world of the Talking Pommes. The Talking Pommes Grand Winter Party is more than just a story - it’s a celebration of all things pome, community, tradition, and the joy that comes with every glass of cider. The cider house hums with anticipation as Ria, Perry Pear, Mr. Quince, and the Medlars prepare the night before their annual pressing. But as every year before there is always magic in the air for Ciderville. With the Talking Pommes truly anything...
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482: FLX Cider & Cheese Pairing with Cheesemonger Rachel Freier
Cider Chat
At the New York Cider Fest in November, there were 2 Cider and Cheese sessions. Cider Chat Emcee Ria Windcaller attended one featuring ciders from 4 different makers. This cider and cheese pairing was led by Rachel Freier, a cheesemonger who is based in the Finger Lakes. She brought deep knowledge, humor, and a whole lot of heart as we tasted our way through four ciders and three cheeses. 00:00 Introduction to New York City Cider Fest 01:55 Networking at the Cider Fest 02:50 Exploring the Finger Lakes Cider Scene 04:36 Upcoming Cider Tours and Events 09:32 Cider Making Tips and Anecdotes...
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481: Totally Cider Tour: A Merry Visit to Tom Oliver’s
Cider Chat
Tom Oliver is delightfully talented, mischievously witty, and not only a renowned cider maker but also a top-notch perry maker. He may say, “If you’re going to make perry and work with pears, you’ve already identified yourself as being criminally insane,” but what we found was simply a bold maker willing to go the extra mile for every bottle. Enjoy this audio snap shot at Oliver’s Cider and Perry Herefordshire, recorded on the 2025 Totally Cider Tour_UK Edition. Hear him share the story behind transforming his family’s old hop barns into the heart of his cider and perry...
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480: Holiday Cider Gift Guide 2025 and Playing with Pommeau
Cider Chat
00:00 Introduction and Podcast Overview 00:32 French Pronunciation Fun 02:27 Holiday Gift Ideas for 2025 02:59 Cider Chat News and Updates 04:42 Listener Stories and Experiences 07:49 Upcoming UK Cider Tour 2026 12:47 Featured Presentation: 2025 Holiday Cider Gift Guide 13:35 Cider Chat Partners and Supporters 25:30 Stocking Stuffer Tips and Cider Supplies 31:36 The Perfect Name for American Pommeau 45:24 Conclusion and Final Thoughts 00:00 Introduction and Language Fun 00:14 Cider Chat Episode 480 Overview 01:10 Naming Poot in America 02:27 Holiday Gift Ideas for 2025 02:59 Cider Chat News...
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479: New York Cider Fest | Audio Snapshots
Cider Chat
New York Cider Fest 2025 brought together makers and enthusiasts for an unforgettable day at City Winery Manhattan. In this special collection of on-the-floor recordings, Cider Chat® captures Audio Snap Shots with festival patrons. Hear how attendees at the New York Cider Fest are viewing cider today — what styles they’re excited about, how they’re drinking it, and the foods they love to pair with a glass, including their favorite Thanksgiving matches. Episode Timeline 00:00 Introduction to Cider Chat 02:34 Exciting News: Totally Cider Tours 10:21 Feature Presentation:...
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478: Pommeau: What Happens When a French Classic Lands on U.S. Labels
Cider Chat
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...
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477: 2025 Ultimate Cider Pairing Guide for Thanksgiving
Cider Chat
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...
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476: Be Medieval, Rack that Cider| Secondary Fermentation
Cider Chat
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...
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475: At the UK’s National Perry Pear Centre and the Story Behind 99PINES
Cider Chat
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...
info_outlineAt 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.
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 -
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- UK Cider Tour April 27th - May 3rd, 2026
- French Cider Tour September 20th - 26th, 2026