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.
00:00 Introduction to Perry and Cider Making
00:17 Meet the Host and Guest
00:57 Totally Cider Tour Experience
03:28 Challenges of Perry Making
04:11 Foraging and Traditional Perry Making
05:09 The Importance of Known Varieties
06:28 Cider Preferences and Quality
07:43 Totally Cider Tours - UK
10:18 Tom Oliver's Cidery Tour
11:47 Barrel Room Insights
13:08 Perry and Cider Fermentation
14:35 Pressing and Storing Fruit
15:51 Unique Perry Varieties
21:48 Barrel Aging and Tasting
25:03 Introduction to Fermentation
25:49 Wild Fermentation Process
27:11 Saccharomyces Yeast Role
28:34 Fermentation Containers and Aging
29:26 Bottling and Release Plans
29:44 Fermentation Under Pressure
32:28 Temperature and Duration of Fermentation
33:43 Challenges with Temperature Control
36:31 Barrel Cleaning and Maintenance
38:27 Regulations and Environmental Concerns
40:54 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
Perry Pear Varieties Mentioned
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
Ciders & Perrys Tasted
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.
Call to Action
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)
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