Cider curious? Me too.
Helping people understand cider — how it tastes, how it’s made, and why it matters.
I’m Jamie, a Certified Pommelier exploring cider through tasting, study, storytelling, and hands-on production learning.
I help people understand cider — how it tastes, how it’s made, and why it matters — through classes, tastings, writing, and eventually, cider of my own.
I make cider in my basement and run a lot of experiments — testing yeast strains, pitch rates, temperatures, juices, and different ways to finish a cider. I’ve visited more than 20 cideries, tasted ciders from around the world, and recently completed a cider and perry production course in the UK. This page is where I’m documenting what I’m learning, what I’m noticing, and where I hope it leads.
Why Cider
I’ve never been much of a beer person.
Cider, though? Cider makes sense to my taste buds and my maker brain.
It’s agricultural. Technical. Sensory. Creative. Historical. And when it’s done well, it has range — structure, acidity, tannin, aroma, texture, place. Not just sugar in a can pretending to be fun.
I’ve been cider-curious for years. Now I’m giving that curiosity a real framework and turning it into something bigger.
Where this is going
I’m especially interested in the space between education and production.
Over time, I’d love to:
- host cider classes and guided tastings
- help more people develop a deeper appreciation for cider
- work with breweries that want to add cider as a real revenue stream
- support cider program development, recipe direction, and positioning
- and eventually, make and serve cider of my own
So yes — this is a passion.
But it’s also a path.
Cider notes + follow along
This is where I’ll share course takeaways, tasting notes, production lessons, cider travels, and thoughts on growing cider culture in Kentucky and beyond.
