Edacious - Food Talk For Gluttons

I'm on a cider kick! Just talked with the Potter's Craft boys and this week it's Diane Flynt of Foggy Ridge Cider. Cider is the fastest growing segment of the alcohol business, growing at a rate of over 100% a year. But it still only makes up 3% of the entire industry. How do we increase this number? As Diane says, "The ingredients in the glass are important." In other words, if you're using shabby apples, you're going to get shabby cider. Which is why Foggy Ridge uses only heritage cider apples it grows on its property, including English cider varieties Tremlett's Bitter and Dabinett. Proudly purist, Foggy Ridge uses no flavorings just the pure essence of blended heirloom apples. In her mind it's the difference between a fine wine and a flavored wine cooler. Just taste her Serious Cider or First Fruit and you'll understand exactly what she's talking about. These are complex and layered ciders, worlds away from anything Angry Orchard could dream up. They pair perfectly with fatty meats, nutty cheeses. We even