BOISE, Idaho — Many experts in the cider-making business say that this beverage is not as understood as beer or wine. So, a local cider connoisseur and business owner has found herself in a unique situation with an opportunity to put cider and, more specifically, Idaho cider on the map.

Molly Leadbetter, the owner of Meriwether Cider Co., has earned the designation of Pommelier, but what exactly does that mean?

Pommeliers are for cider what Sommeliers are for wine, stewards of the beverage if you will.

“So, pome fruits are apples, pears and quince. So that’s where the pome part comes from,” said Leadbetter.

A title held by those with a deep understanding of the complexities of cider. “It is the highest rank that the American Cider Association has,” said Leadbetter. A coveted recognition that not many people in the industry can say they have.

“There are currently only 97 worldwide and I’m one of them now, which is very exciting,” said Leadbetter. Leadbetter is also the first and only Pommelier in the Gem State.

“It feels like it’s an accomplishment for me, but I feel like it’s also an accomplishment for Idaho cider in general,” said Leadbetter.

But getting the title of Pommelier is no easy task.

“I have an entire library of cider books. My husband had to like to create an entire shelf for me,” said Leadbetter. “I wrote probably a stack of flashcards like [5 inches] tall.” Flashcards and books to prep for a rigorous two-part test.

“It’s a three-hour exam of short answer, essay, all writing,” said Leadbetter. “I had not written that much probably since college, my hand was dying.”

The second part of the test is the sensory examination and Leadbetter had a unique approach to get her nose ready for the sensory portion of the exam.

“They suggest that you go to the grocery store and smell fruit, which is like super weird, but you know, do what you got to do,” said Leadbetter.  “Your olfactory is really, really attuned, it’s very connected to memory.”

A memory that must also include knowledge of the more than 2300 different types of apples.

“You need to know the basics of orcharding like when do trees go into dormancy, when are different apples available,” said Leadbetter. “Then you move into pressing and milling and pressing techniques of how to get your apples into juice.”

So, having a deep understanding of cider from tree to glass. 

While chatting with KTVB, Leadbetter pointed out the intricacies of one of the ciders in front of her. 

“This is our black current, you’re getting a lot of those black current notes, lots of berry notes,” said Leadbetter. “You can still get a little bit of apple; I would say almost like Apple skins.”

The saying goes the best thing to do with the best apples is eat them, but in this case, you drink them.

“I want Idaho cider to be taken seriously on the national stage and this is one way that I can represent and bring more cider education to Idaho,” said Leadbetter.

Leadbetter said she’s honored that her hard work has come to fruition, but hopes that she can inspire others to explore the world of cider and contribute to the state’s flourishing beverage landscape.

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