Cider Voice

Adam takes advantage of Albert's temporary absence to perpetrate a shameless celebration of the joys and virtues of still cider with one of its leading advocates and creators, James Forbes of Little Pomona.

We talk about what makes great still cider (and what makes still cider great), challenges and potential pitfalls, varieties James likes working with, how brilliant it is with food and much more.

Have a listen, and let us know some of your own favourite still ciders!

Recorded in early September 2026, Adam and Albert sit down with the inimitable Lydia Crimp and Tom Tibbits of Artistraw Cider to discuss sweet cider, harvest problems, varieties and rootstocks and much more. 

 

Find Artistraw Cider at https://www.artistraw.co.uk/

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.