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 production, offering listeners a rare look into his traditional farmhouse methods. He discusses the challenges and joys of working with tannic cider apples and perry pears, spontaneous fermentation, barrel aging, and the evolving climate's impact on cider making.
Tom has been featured in many Cider Chat® episodes and will be one of the select scheduled stops on the 2026 UK Blossom Time Totally Cider Tour.
Introduction to Perry and Cider Making
Meet the Host and Guest
Totally Cider Tour Experience
Challenges of Perry Making
Foraging and Traditional Perry Making
The Importance of Known Varieties
Cider Preferences and Quality
Totally Cider Tours - UK
Tom Oliver's Cidery Tour
Barrel Room Insights
Perry and Cider Fermentation
Pressing and Storing Fruit
Unique Perry Varieties
Barrel Aging and Tasting
Introduction to Fermentation
Wild Fermentation Process
Saccharomyces Yeast Role
Fermentation Containers and Aging
Bottling and Release Plans
Fermentation Under Pressure
Temperature and Duration of Fermentation
Challenges with Temperature Control
Barrel Cleaning and Maintenance
Regulations and Environmental Concerns
Conclusion and Future Plans
Topics Covered- The transformation of Oliver's hop barns into barrel rooms
- The shift from hops (Fuggles, Northdown, Target) to cider and perry fruit
- Why perry making is "a walk through madness" compared to cider
- The discipline of pressing and storing tannic pears at their peak
- Wild fermentation: apiculate vs. Saccharomyces yeast and how they shape flavor
- Barrel aging as both art and alchemy
- The sensory nuance of minerality and mouthfeel
- Keeping barrels "organically clean" for wild ferments
- Rising temperatures and the modern challenges of traditional cider making
- Butt – dense and slow to soften; can store for weeks
- Thorn – softens quickly, needs immediate pressing
- Judge Amphlett – early ripening, fast fermenting
- Winnall's Longdon – honeyed, complex, but fragile and quick to spoil
- Yellow Huffcap – rich tannins, aromatic, often over-ripens on the tree
- Eskimo Eyes Perry – 6% ABV, aged six months in rum and white wine barrels. A still perry that balances delicate fruit, subtle oak, and lingering depth.
- Barrel-Aged Still Cider – 9.2% ABV, matured 18+ months in Irish whiskey and Scotch barrels, bringing notes of minerality, oak, and sherry-like warmth.
If you've ever wondered whether you're bold enough to make perry, this episode will either inspire — or warn — you. Join Tom Oliver and other makers on the upcoming 2026 Blossom Time Totally Cider Tour, and hear more stories from the barrel rooms of cider's most daring artists at CiderChat.com. Send an email today to mailto:info@ciderchat.com
Contact info for Oliver's Cider & Perry (Tom Oliver)- Website: https://oliversciderandperry.co.uk/
- Blossom Time Totally Cider Tour 2026 – get on the wait list today! send an email to info@ciderchat.com and let us know how many slots you would like to have us keep open for you!
