The Showering name is synonymous with both innovation and tradition in the world of cider for the past 187 years. In this Episode 425 of Cider Chat, Nick Showering shares a bit on his family’s cider-making roots that stretch back over 400 years and in the past 180 years in the town of Shepton Mallet, Somerset, England.

The Showerings have been crafting cider in Somerset for nearly two centuries. It all began with a small pub, The Ship Inn, where cider was made and served locally. As generations passed, the family expanded their influence, eventually creating Babycham—a sparkling perry that revolutionized the beverage industry and played a key role in shaping British drinking culture in the 1950s. The playful brand with the signature reindeer brought a fresh, elegant option to women in a male-dominated pub scene.

Triple Vintage is made with 100% cider apples all grown in Somerset. The featured apple in this cider is Dabinett. Solera, the technique of blending different ferments, in this case three different vintages of high-tannin apples, creates a delectable cider that balances depth of flavor with an elegant finish for the Triple Vintage.

Enjoy the Triple Vintage which is sold throughout the UK in fine dining establishments or online (link below) in a large stemmed red wine glass. Serve slightly chilled.

The Triple Vintage comes in 375 ML bottles.

With their sights set on continuing to produce fine cider and Nick Showering clearly enjoying the challenge, time will tell. For now it appears it is all about maintaining a foot in the door of the ever increasing “fine cider” category and the prospects of introducing a new generation of drinkers to the possibilities of high-quality cider…making that very good news for the industry at large.

• Website: https://showeringscider.co.uk/products/showerings-triple-vintage-cider

• Episode 422 John Bunker Keynote: Orchards and Legacy
• Episode 423 Apple Identification 101 John Bunker
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In Episode 424 of Cider Chat, we dive deeper into the intricate world of apple identification, this time focusing on apple phenotyping — the art and science of describing apples by their physical characteristics. This is Part 3 of the three part series on John Bunker, renowned author, apple detective, and founder of FEDCO Trees. Expect a master class and experiential lesson as he shares his extensive experience and provides a valuable toolbox of techniques that for apple fans, cider makers and orchardist.

Apple phenotyping refers to the process of identifying and describing apples by their observable physical traits, such as size, shape, color, and texture. These characteristics, known as phenotypes, help orchardists distinguish between different apple cultivars. While apples may be genetically identical, they can exhibit slight variations based on their environment, making phenotyping a key skill for identifying and preserving apple varieties.

Phenotyping is more than just a way to describe apples; it’s a critical method for orchard care, especially for those looking to preserve historic and rare apple varieties. John emphasizes that understanding the nuances of the apples you grow allows you to ensure that your orchard is correctly labeled and organized. This attention to detail not only improves the quality of your cider apples but also helps preserve the legacy of historic cultivars.

Phenotyping also allows orchardists to confirm apple identities in cases where DNA testing isn’t readily accessible or when historical records are incomplete. Whether you’re comparing apples from different orchards or identifying a lost variety, having a reliable set of phenotyping techniques in your toolbox is essential.

John encourages orchardists to keep a thorough record of the apples they grow, noting characteristics such as:

• Size and Shape: Measure the diameter of the apple and observe its overall shape (e.g., round, oblate, or conic).
• Color and Skin: Note the ground color (the apple’s underlying color) and any blushes, stripes, or russeting that appear on the skin.
• Stem and Cavity: Examine the length and thickness of the stem, as well as the depth and width of the cavity where the stem attaches.
• Calyx and Basin: Check whether the calyx (the dried flower at the apple’s base) is open or closed, and assess the depth and shape of the basin around it.
• Core and Seeds: Cut the apple open to analyze the core’s shape, size, and location, as well as the number and appearance of seeds.

These observations not only help you identify your apples but also provide insights into the health of your orchard and the quality of your cider apples.

To see John Bunker’s full slideshow presentation on phenotyping apples and learn even more about his techniques, be sure to subscribe to the Cider Chat YouTube Channel. This episode is packed with invaluable knowledge for anyone looking to refine their skills in orchard care and apple identification.

• Episode 422 John Bunker Keynote: Orchards and Legacy
• Subscribe to Cider Chat YouTube
• Totally Cider Tour – French Cider Tour
• American Cider Association – CiderCon 2025