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cidre

Charles was a microbioligst by trade. I’m not sure what compelled him to pursue cuder-making, but the craft benefits from a chemist’s touch. Charles told Courtney and I something that struck me as we were leaving: Some people during their tasting, asked him questions about the process of cider-making, others the business. But we asked about the fruit. He liked this. And so the fruit is where I will begin.

Most apples