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.
World champion gluten-free beer: Two Bays Brewing
A whisky nerd turns pro: Rod Berry of Amber Lane Distillery
Chef Michael Ryan's spirits venture, Beechworth Bitters
F1 star Valtteri Bottas and Corrina Wright of Ihana Wine
Chuck Hahn returns with Chuck & Son's Brewing Co
Stupendous Savagnin with Crittenden Wines
Distillers toast 20 years at April conference
How craft beer turmoil is impacting supplier Bintani
Tarac unveils debut whiskies made for blending
Andrew Caillard MW on his wine opus, The Australian Ark
My whisky ethos: Lark Distilling CEO Satya Sharma
Sparkling shiraz, Australia’s own wine style
Drinks trends with Lion innovation director, Chris Moschos
Foraging botanicals with Darwin Distilling
Dr Rachel Barrie, legendary Scotch whisky master blender
Rise of Grenache, with Jimmy Watson winner Hentley Farm
Classifying Australia’s top wines, with Huon Hooke
Professor John Rasko AO, founder Two Doctors Whiskey
Top Shelf chasing profit; Brookie’s Excise Strength Gin; Oliver’s Taranga wine & Small Acres Cyder
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