In this series on distilling cider and perry, Bill Bradshaw guides us through a series of conversations with experts on the power of distillation, exploring the processes and decisions involved in moving beyond cider, through distillation, which creates ‘eau-de-vie’, Cider Brandy and Pommeau. In this first instalment Bill talks to Matilda Temperley of the Somerset Cider Brandy Co.
Bill is a freelance photographer, and videographer with an emphasis on beer and cider. A former head brewer, cider-maker, author of four books on cider, Bill is an international competition judge, broadcaster educator and advocate for great beer and cider.
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