It’s late October in Sharon, New York. The hills are painted red, orange, and yellow. Mist hangs in the earth-scented air, far below the migrating birds. “The retreat of bugs and peepers creates a pensive silence this time of year,” said traditionalist farmer and cidermaker Michael Thomas in an Oct. 27 text message–one of a…

Unlike filtered apple juices (likely a mix of many varieties of apples), fresh-pressed cider has terroir, flavors unique to the soil, climate, and varieties of apples grown in that particular region. No matter what your local cider situation, any unfiltered apple cider will do for a sweet, hot refreshment. For the classic version, heat cider with whole cinnamon…

Cider has a storied past and a delicious present. The Romans discovered it when they invaded the British Isles, and it was the drink of choice of early Americans when they had no grains or barley to brew beer—but plenty of apples. 2 Towns Cider BrightCider, Oregon and Washington State, $5.39 Newtown Pippin apples, one of…