Champion cider maker Tim Jones turns hand to vinegar
Drinks Adventures - Wine, beer, whisky, gin & more with James Atkinson
English - November 27, 2023 13:00 - 20 minutes - ★★★★★ - 4 ratingsFood Arts Society & Culture Places & Travel Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Dr Tim Jones is undoubtedly one of Australia’s top cider makers. After starting his drinks production career making industrial cider in Cascade Brewery, Tim joined Willie Smith’s as head cider maker in 2014.
He stayed in that role until 2020 and during that period of almost six years, Willie Smith’s won a stack of trophies for its ciders showcasing the complexity offered by heirloom English and French cider apple varieties.
Tim’s new venture is Wild Mother Tasmania, a vinegar company that like Willie Smiths is based in the Huon Valley, Tasmania.
Wild Mother is dedicated to minimal intervention, unfiltered and unpasteurised vinegars from apples and cherries, some of which have been aged in casks that have previously held bourbon, port and Tasmanian whisky.
And more relevantly to this podcast, there are also some liqueurs and apple brandies in the pipeline that you’ll hear about, right after Tim explains how he first became interested in exploring the world of craft vinegar.
Click here to open episode in your podcast player
Dr Tim Jones is undoubtedly one of Australia’s top cider makers. After starting his drinks production career making industrial cider in Cascade Brewery, Tim joined Willie Smith’s as head cider maker in 2014.
He stayed in that role until 2020 and during that period of almost six years, Willie Smith’s won a stack of trophies for its ciders showcasing the complexity offered by heirloom English and French cider apple varieties.
Tim’s new venture is Wild Mother Tasmania, a vinegar company that like Willie Smiths is based in the Huon Valley, Tasmania.
Wild Mother is dedicated to minimal intervention, unfiltered and unpasteurised vinegars from apples and cherries, some of which have been aged in casks that have previously held bourbon, port and Tasmanian whisky.
And more relevantly to this podcast, there are also some liqueurs and apple brandies in the pipeline that you’ll hear about, right after Tim explains how he first became interested in exploring the world of craft vinegar.
Click here to open episode in your podcast player