Cider Voice 61 - We are Back

Adam and Justin go into roving reporter mode, doing the Lord's work of completing Rossfest 2027 via a string of on-the-ground recordings. Along the way they'll reminisce about favourite back-vintage Rossfests, taste the 2027 new releases, catch up with other punters, watch the dog show, pair cider with crisps, drink American ciders, buy some ceramics, engage in longsword fights and do their best to clean the barn out of cider at the maker's share and bottle sales. All without Albert cottoning on. Joined by a record number of pod guests (almost as many as we have listeners) join the Cousins Wells on their journey through the best few days in the cider calendar.

The whole gang review all the communication received since we resumed publishing in 2026. We talk about the ciders that stood out this year, the value (if any) of American 'cider' varieties, the consequence of the hottest summer on record to British cidermaking, and a quick introduction to biochar.   

Justin swaps spaceship for canal barge this week as the team sits down with Sam Leach of Somerset’s Wilding Cider. We talk about the move from restaurants to cidermaking, natural wine influence and quality of produce. Then we discuss the orchards and terroirs of Somerset and Wilding’s growing business before diving into all things distillation – from apples to methods to spirit that tastes like mustard. Additional shoutout to Matt of Pealer Mill Cider for the extra eau de vie.

With Justin returned from his latest space mission the team reunites for an epic new episode. We meet special guest star and Ross-on-Wye stalwart, Bassie, to learn about his journey from ordinary gaming man to hardened cider-pusher. Then, prompted by a request from a listener, we dive into all things label - what we want to see on them, how best to present information to consumers and who we think does some of the best labels in the game. We even find time for a game of back label 'just a minute'. Have a listen through the usual channels, and get in touch to let us know what you want us to talk about next. Cider Voice is presented by @rosscider @adamhwells and @justinwellsjustin

We've talked to death about varieties on the pod – we've even discovered the definitive BEST (twice). But we've never talked about bringing them together in a blend.* So Albert and Adam sit down to rectify that. Why do you blend? How do you blend? What do you blend? When do you blend? It's all here, alongside meandering chat about wine, whisky and our own flagship blends. (Yes, Adam's calling a cider he's only made once and not even started selling yet his 'flagship'.) Also featuring blends from Ross-on-Wye and @rullorchard Albert is master blender @rosscider @adamhwells mixes stuff optimistically @threewellscider @justinwellsjustin is still taking small steps for a man *We may have done and forgotten. We can't rule it out.

Whilst we love all of full-juice cider's rich tapestry (honestly), dry cider is what has captured the hearts of our team most completely. In this episode Albert and Adam talk all things dry cider - what it means to us, why we love it so much, myths and misconceptions around dry cider ... and why 'dry cider' in and of itself is such a broad definition of a mind-blowingly diverse tapestry of drinks. Albert makes dry cider @rosscider Adam still occasionally writes about it @adamhwells Justin's rations it in space @justinwellsjustin

We may have had something of an off-year, but the Cider Voice Tree is once again bearing fruit! In our return episode we briefly touch on what we've been up to since we last troubled the airwaves, then plunge into a discussion of our recent visit to Normandy - high stem trees, varieties, cows, Calvados and all. Albert makes cider @rosscider Adam works in wine again @adamhwells Justin is lost in space @justinwellsjustin Follow us on instagram @cidervoice

Join the Broome Farm Orchard Walk audio story. This is a narrative discussion between Albert, our regular host, and his father Mike and his brother Martin, of the Johnson family at Ross-on-Wye Cider & Perry Company in Broome Farm, Herefordshire. This is the complete audio story of their new orchard walk - a free to access walk with a choice of a 2.5km or 5km route, with 27 information signs, two picnic areas, an orchard library, a bike rack, and fully signposted directional signs. The audio for this episode was recorded and edited by neighbour and friend of the farm, Paul Kennedy. This episode is meant to be enjoyed whilst on the walk, but it may work for you as a way to transport yourself to our farm from whereever you discover this podcast! 

With the brothers Wells conspicuous by their abscence (are they out there right now, spreading fireblight?), Albert has an opportunity to talk to Dr Kathryn Bruce, a social historian of horticulture and plant science who recently completed her PhD at the University of St Andrews. Kathryn's PhD had the title "The Fireblight Menace: Knowledge communities and their response to crop disease in the Anglo-world, 1880-1939", which attracted Albert's fascination as rapidly as new growth in a Gin Pear tree attracts Erwinia amylovor. Don't forget to contribute your data, tasting notes and experiences to ourpomona.org If you are an expert on fireblight, get in touch! We'd love to spread more awareness and knowledge about dealing with this disease. As a point of reference, the British pear varieties Albert has observed to be resistant to fireblight appear to be: Thorn, Hendre Huffcap, Yellow Huffcap, Red Pear, Butt, Winnal's Longdon, Taynton Squash, Hellen's Early and Barland. The varieties that are susceptible are Gin Pear, Moorcroft, White Bache, Oldfield, Green Horse, Turner's Barn, Bartestree Squash, Dead Boy, and Blakeney Red. Chat to us on instagram: https://www.instagram.com/cidervoice  

Whilst Albert heads to Westminster, Justin and Adam recruit Little Pomona's James Forbes to chat about all things fortified in the cider category. James has just brought out his first Mistelle, Fomo (even if he's forgotten it today) and we learn how an 'alarming' coloured cider led to one of the most hyped releases of the last couple of years. Just and Adam are both card-carrying fans of all things fortified, and we chat about styles, approaches, ways to drink them and fortifieds with food. Plus Justin has hosted another cider supper club, this time with a Japanese-inspired vegan menu, Adam has unexpectedly won an award for Perry: A Drinker's Guide, and we learn how to tell the difference between fermentation and malolactic fermentation using just a bowl of Rice Krispies. Available on all podcast providers. Like, subscribe, follow, get in touch and share with all your friends and enemies!