Podcast appearances and mentions of dan pucci

The Stone Fence Episode? Yeah, I'm up against it with this book project. I didn't get the "here's what it's like writing a book" episode done, but then I remembered that I had a recording of the rye whiskey and cider talk I took part in back in April down at Ploughman Cider in Gettysburg (Thanks, Ben!), so I'm finally uploading that. I did it with Dan Pucci, author of American Cider: a modern guide to a historic beverage. We talked about rye, cider, apples, agriculture, history...it was a wide-ranging presentation. It's two hours long, so maybe you want to go to the end first, because... There's a reminder about two Oktoberfest celebrations in central PA this weekend, Friday October 4th and Saturday the 5th for the Mifflinburg Oktoberfest, and the 5th is Bonshire Brew Works' Pigtoberfest! And on the 5th and 6th, it's the Dutch Fall Fest in Aaronsburg, right next door to good old Millheim: music, food, fun (no beer, but Elk Creek's less than a mile away). Finally, I sampled the Booker's Bourbon "Beam House Batch" 2024-02, and found it to be one of the better bottlings of Booker's I've had recently.  The next episode will probably include interviews from a visit to Journeyman Distillery in southwest Michigan; I'm going out there to help judge their barrel-aged beer festival. Meanwhile, the two-year mark for the podcast is coming up in November...and we are only 43 downloads away from 20,000! Milestone!! (And check the Instagram feed for pictures of the Corgi puppies!)   This episode uses these sounds under the following license: Creative Commons CC BY 4.0  https://creativecommons.org/licenses/by/4.0/ "Champ de tournesol by Komiku at https://www.chosic.com/free-music/all/ "Glow" by Scott Buckley | www.scottbuckley.com.au Arrow sound effect from https://pixabay.com/sound-effects/ All sounds (except AI-generated ones!) sourced by STAG Music Librarian Nora Bryson, with our thanks.

Delve deep into the realm of cider co-ferments Enjoy this special talk with a tasting of select co-ferments from New York Apple Camp 2023. Hear the discussion on techniques, flavors, and challenges. This talk was hosted by: Dan Pucci, author of "American Cider: A Modern Guide to a Historic Beverage" (2021) Matt Sanford, head cider and wine maker at Rose Hill Farm, New York Matt Sanford and Dan Pucci Co-ferments in this tasting All co-ferments where made in New York. Blackduck Cidery Aronius: A unique co-ferment consisting of 92% apples and 8% Aronia berries, which lend a tannic profile to the glass. Rose Hill Cider Pomme Cerise 2020 & 2021 blend | 20% sweet and sour cherries and 80% apples, this blend showcases the layering of flavors over time.  Mentioned - Rose Hill Cider Pearly Dewdrops' traditional fermented drink made of plums. Cuvée with carbonically macerated Shiro, Early Golden, Oblinaya and Satsuma plums, cherries and nectarines that are blended with apple cider. Dark, resinous fruit flavor buoyed by an invigorating sparkle, this is the stonefruit equivalent to a dry, rustic Lambrusco. Wild years fermentation, no filtering or fining, finished in bottle without additives. Metalhouse Cider Tazza: A co-ferment of cabernet Franc skins that resembles wine in smell and taste but lacks the body of wine. It exudes a piquette-like vibe, combining Macoun and Macintosh apple juice with the robustness of Cab Franc. Rose Hill Cider Chiffonner 9% ABV: Comprising 25% Roxybury Russet, 25% Ashmead's Kernel, and 50% Riesling. This unique blend sits in stainless for six months and another year in neutral oak. If it's not solely made of apples, Rose Hill labels it as wine.   When should a ferment be labeled cider vs. wine? Matt Sanford shares Rose Hill's approach. - The debate continues: Are co-ferments undermining cider? - Ultimately, co-ferments could serve as a gateway to the world of cider for many and with Matt making and other makers show casing what can be done, the future is bright for this category. For a comprehensive dive into co-ferments and to expand your cider palate, tune in to Cider Chat's Episode 379. Info on the speakers: Matt Sanford of Rose Hill Farm | New York Website: https://www.rosehillferments.com/ Dan Pucci - Co-author of American Cider: A Modern Guide to a Historic Beverage (2021) Mentions in this chat Fermentis: SafCider™ Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map

Apple cider is having a moment. This week on Seasoned, we watch the apple press at work during a visit to Hogan's Cider Mill in Burlington, Conn. Owners Chet Dunlop and Theresa Clifford Dunlop make cider at the mill the way the farm's original cidermakers did 100 years ago. And while the craft may be rooted in the past, Chet and Theresa are looking toward the future. Their daughter, Margaret Borla, manages the mill and creates the drinks people line up at the tap room to get. We sit down with the family to talk about cider making and try the mill's new breakout drink, the Drunken Donut, as well as a flight of ciders. Plus, we talk with Dan Pucci and Craig Cavallo, the authors of American Cider: A Modern Guide to a Historic Beverage. Guests: Chet Dunlop and Theresa Clifford Dunlop: Owners of Hogan's Cider Mill in Burlington, Conn. Margaret Borla: Manager of Hogan's Cider Mill Dan Pucci: Cider expert and co-author of American Cider: A Modern Guide to a Historic Beverage Craig Cavallo: Cider expert, food writer, and co-author of American Cider. Craig also owns Golden Russet Café and Grocery in the Hudson Valley This show was produced by Robyn Doyon-Aitken and Catie Talarski and originally aired October 21, 2021. Visuals journalist Ryan Caron-King contributed. Our interns were Abē Levine and Dylan Reyes. Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

As extreme weather events become increasingly common, how will apples fare? Will the taste of cider evolve? We return to the labs at Cornell University to get a crash course from our  favorite pomologist in apple genetics, biodiversity, and climate change. Find out how studying (and growing) historic apple varieties can change the future of the cider industry and tune in for a conversation about the importance of preserving cherished aspects of apple culture. Plus, we'll look at co-ferments, food pairings, and how drinkers are connecting with the land around them.Hard Core is powered by Simplecast.

North America was home to apples long before Europeans - or cider - reached its shores. Malus fusca, or the Pacific crabapple, is native to the continent and there's a rich history and contemporary culture surrounding the variety to explore. We'll look at how the apple has been and is still used by Indigenous nations and poke holes in the narratives about cider we're all too familiar with. We follow apple seeds and stocks across the continent and through time, visiting a vault, getting to know Midwestern cideries, and embracing the eclectic flavors (and stories) behind American cider.Keep Learning:Learn more about the Pacific crabapple and find out more about Nancy Turner's research.Find out more about the Gitga'at Nation, of which Cameron Hill serves as a councilor.View the books Eveline Feretti describes online as part of the Biodiversity Heritage Library.Read Dan Pucci's book, American Cider: A Modern Guide to a Historic Beverage.Keep Hard Core on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Apple cider is having a moment. This week on Seasoned, we watch the apple press at work during a visit to Hogan's Cider Mill in Burlington, Conn. Owners Chet Dunlop and Theresa Clifford Dunlop make cider at the mill the way the farm's original cidermakers did 100 years ago. And while the craft may be rooted in the past, Chet and Theresa are looking toward the future. Their daughter, Margaret Borla, manages the mill and creates the drinks people line up at the tap room to get. We sit down with the family to talk about cider making and try the mill's new breakout drink, the Drunken Donut, as well as a flight of ciders. Plus, we talk with Dan Pucci and Craig Cavallo, the authors of American Cider: A Modern Guide to a Historic Beverage. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Ryan Caron-King captured visuals for a slideshow, which you can see on our show page. Our interns are Abē Levine and Dylan Reyes. Guests: Chet Dunlop and Theresa Clifford Dunlop – Owners of Hogan's Cider Mill in Burlington, Conn. Margaret Borla – Manager of Hogan's Cider Mill Dan Pucci – Cider expert and co-author of American Cider: A Modern Guide to a Historic Beverage Craig Cavallo – Cider expert, food writer, and co-author of American Cider. Craig also owns Golden Russet Café and Grocery in the Hudson Valley Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Cider is delicious and it is historic. It is America's first popular alcoholic beverage, made from apples brought across the Atlantic from England in colonial times. And over the past fifteen or so years it has been enjoying something of a revival. To appreciate the differing tastes of cider one needs to know more about the apples and the history as “Cider embodies the best and worst of America's history and agricultural practices.” Cider specialists and authors Dan Pucci and Craig Cavallo delve deep into the topic in their recent book, American Cider: A Modern Guide to a Historic Beverage.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

With California fully reopening on June 15, many restaurants are poised to drop capacity limits and masks. Good Food looks at the idea of hospitality, starting with longtime server Tiffany Coty at Lawry's. Essayist and activist Priya Basil describes the roots of the word “hospitality” and the notion of give and take in and outside of the industry. Journalist Simran Sethi details two cases that the U.S. Supreme Court will decide on, which hold “Big Chocolate” accountable for child labor abuses in the cocoa supply chain. Peter Bahlawanian has a primer for making root beer at home. Dan Pucci and Craig Cavallo share the history of cider. Finally, cherries come to the Santa Monica Farmer's Market.

This week on Beer Sessions Radio, Jimmy is focusing on all things cider. On the show is Eleanor Leger from Eden Specialty Ciders in Newport, VT; David Thornton from James Creek Cider House in Moore County, NC; and Craig Cavallo and Dan Pucci, co-authors of “American Cider: A Modern Guide to a Historic Beverage.”To kick the show off, Dan and Craig tell the story of how they came together to create “American Cider.” With the book paying special attention to regions, Eleanor and David both explain how their regions play a role in cider making. Dan and Craig also highlight two very unique cider regions, Colorado and Arizona, and explain the two different untold histories of cider making that exist within the southeast. After the break, David defines the term “harvest-based cider” and reveals the influence North Carolina’s climate and land have on cider production. To wrap things up, Dan and Craig bust a couple of cider myths, and Craig declares “the sky's the limit” when it comes to the cider community.Cider List:Brut Nature: Eden Specialty CidersPhoto Courtesy of Craig Cavallo and Dan Pucci.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Join topless host Gabe Cook, with fully-clothed hosts Grant Hutchison and Martyn Goodwin-Sharman as they take down the badminton nets at the Neutral Cider Hotel!First, Gabe brings joy with a certain celebration including presents for the boys, listeners you can cut the tension with a knife in this section! After the warnings of danger, Producer Scott asks the guys what their plans for the future of the show are, which opens up some hints as to the year ahead!On the Commodore 64 this week, the guys have a brief chat with the one and only Tom Oliver! A guest in the news section is a first here, and it's for a good cause: two of our previous guests in Oliver’s and Anxo have teamed up to bring some stunning UK ciders to the States, so listeners in the USA can crack some of the wares that we’ve showcased in the hotel. Then it’s onto the rebrand of Hawkes, which seems to have been cider’s marmite in terms of views! Martyn likes the stickers and Grant doesn’t like the language, let us know what you guys think at our Speakpipe to be included in next week’s episode. This week’s guests are Dan Pucci and Craig Cavallo, fresh from their release of a jingle worthy book; American Cider! Encompassing a full historical, pomological, cultural and geographical assessment of the diversity of cider from their home nation, American Cider sheds light on what I, and many others, call the most exciting cider scene on the planet. The guys chat everything in cider from both sides of the pond! From the false narratives and the forefathers, the great 'can' debate, where the scene is now and which place makes the best cider! They’re two wonderful people, and their collaboration is an awesome read! Speaking of collaborations, the guys were fortunate enough to crack Tessellation; a team up of titans Wyndridge Cider and Pilton. It’s a marriage of the UK and American cider scenes, and a perfect match for the authors of each territory’s tomes.This week’s question is now at the top of the list for Speakpipe, and definitely one the guys loved! The Team:Gabe is a cider expert: The CiderologistGrant has two cider businesses: Re:Stalk and Aeble Cider ShopMartyn loves to write about cider: CiderShitThe Rest of The Team:Executive Producer/Editor: Scott RiggsMusic: Billy KennedyConnect:Instagram: NeutralCiderHotelFacebook: NeutralCiderHotelTwitter: NeutralCiderPodListen and share episodes on our website: https://www.neutralciderhotel.com/ Leave us a voicemail: https://www.speakpipe.com/neutralciderhotel

Buy American Cider. Buy it for your friends. Buy it for your enemies. Don’t stop buying it until the heat death of the universe. You need this book. ////List////Liberty Ciderworks, Washington, McIntosh, 2019 //Keepsake Cidery, Minnesota, 'Orchard Reserve,' 2020//Fenceline Cider, Colorado, 'Whip and Tongue,' (presumed 2019)//Anxo, Washington D.C. 'Grand Cru,' 2019 ////Support the show (https://www.patreon.com/Disgorgeous)

Join hosts Gabe Cook, Grant Hutchison and Martyn Goodwin-Sharman as they get the social media handles, and ready the mop and bucket once again in the Neutral Cider Hotel!First, Gabe dives straight in with some shameless plugs including work with Tasting Online and The Fishguard Roundtable, Grant felt a little left out against the esteemed ologists, and Martyn announces a new release from Pilton! As it was just International Women’s Day, Grant shines a spotlight on some of the names and faces that have made cider a better place, and Gabe is still not accepted onto a certain facebook group! In the news this week, Gabe somehow makes it all about himself again! He’s bringing his foundation course online with the wonderful help of Crafty Nectar (not a quilt company), which you’ll be able to reap many benefits from. Gabe somehow, miraculously manages to plug a cider book that isn’t his own, this time the wonderful Dan Pucci and Craig Cavallo’s book; American Cider! Expect the book to bring as much in-depth analysis of America’s cider culture as our Producer Scott provides.This week’s guests are a wild one for Neutral Cider Hotel, they’re the first guests to make a return, and this time, they’re changing the format of the show entirely! James, Susanna and Blair of Little Pomona have brought a tutored tasting to the hotel in an event called; Some Like It Still! Taking inspiration from the world of wine bringing samples of their latest releases to the consumer, Little Pomona are bringing a range of their interesting drinks in an affordable package and an online tasting format! Expect wildly intertextual jokes, callbacks, wild expressions of cider, and branded buckets coming to an online shop soon!"You just need to give the whole liquid time to be what it's going to become." - James ForbesThank you for tuning in and checking out Neutral Cider Hotel. If you want to reach us, leave a voice message at Speakpipe or send us a message on our socials below!The Team:Gabe is a cider expert: The CiderologistGrant has two cider businesses: Re:Stalk and Aeble Cider ShopMartyn loves to write about cider: CiderShitThe Rest of The Team:Executive Producer/Editor: Scott RiggsMusic: Billy KennedyConnect:Instagram: NeutralCiderHotelFacebook: NeutralCiderHotelTwitter: NeutralCiderPodWebsite: https://www.neutralciderhotel.com/

“From pioneering cider sommelier Dan Pucci (called “the hype man cider is lucky to have” by Eater), and food writer and restaurant owner Craig Cavallo comes AMERICAN CIDER: A Modern Guide to a Historic Beverage (Ballantine Trade Paperback Original.) The … Continue reading → The post Show 416, March 13, 2021: Cider Sommelier Dan Pucci – A Modern Guide to a Historic Beverage appeared first on SoCal Restaurant Show.

We’re previewing the show with Executive Producer & Co-Host Andy Harris. “From pioneering cider sommelier Dan Pucci (called “the hype man cider is lucky to have” by Eater), and food writer and restaurant owner Craig Cavallo comes AMERICAN CIDER: A Modern Guide … Continue reading → The post Show 416, March 13, 2021: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

You're listening to the Westerly Sun's podcast, where we talk about the best local events, new job postings, obituaries, and more. First, a bit of Rhode Island trivia. Today's trivia is brought to you by Perennial. Perennial's new plant-based drink “Daily Gut & Brain” is a blend of easily digestible nutrients crafted for gut and brain health. A convenient mini-meal, Daily Gut & Brain” is available now at the CVS Pharmacy in Wakefield. Now for some trivia. Did you know that the Whitehorne House Museum in Newport was founded in 1968 by Doris Duke? It's dedicated to displaying and exploring the artistry, history, and culture of 18th century Newport furniture. They're reopening in May and can be visited by making an appointment. Now, here are a few events today that we're looking forward to. The Westerly Education Center is offering a free wooden boat-building course to high school freshmen which starts next week. Students who complete the course will be paid a stipend and gain new woodworking skills. No previous experience is needed, and all equipment will be provided. The deadline for application is this Friday, March 12.  And today at 7:00pm, join the Savoy Bookshop and Cafe and local cidery and winery, The Tapped Apple, to virtually discuss the Book “American Cider” with authors Dan Pucci and Craig Cavallo.  Here's what the New York Times had to say: “ It's not just a thorough guide to the history of apples and cider in this country but also an inspiring survey of the orchardists and cidermakers devoting their lives to sustainable agriculture through apples.”. Copies are available! Head over to www.banksquarebooks.com to register. Looking for a new role? We're here to help. Today's Job posting comes from the The Wine Store in Westerly. They're looking for a part-time cashier. Experience and a high school degree are preferred. Pay starts at $12.00 per hour and must be great with customers. If you'd like to learn more or apply, you can do so by using the link in our episode description.  https://www.indeed.com/l-Westerly,-RI-jobs.html?advn=2763303157644200&vjk=d249143ca2a13f8d Today we're remembering the life of Robert L. Fournier, Jr. of Westerly, passed away at his home on Sunday at the age of 90. Born in Providence, he was the owner and chief financial officer of the former Bancroft Sporting Goods Company until his retirement and a devout communicant at St. Andrew Lutheran Church. Robert leaves his wife Jean, three children, a stepson, six grandchildren and five step-grandchildren. Thank you for taking a moment today to remember and celebrate Robert's life. That's it for today, we'll be back next time with more! Also, remember to check out our sponsor Perennial, Daily Gut & Brain, available at the CVS on Main St. in Wakefield! See omnystudio.com/listener for privacy information.

Dan Pucci and Craig Cavallo, AMERICAN CIDER: A Modern Guide to a Historic Beverage   Dan Pucci is one of the nation’s leading cider experts. He was the founding beverage director at Wassail, New York City’s first cider bar and restaurant, and has since traveled the country in a continued pursuit of cider education, awareness, and research. He is a partner in Wallabout Hospitality, a New York City-based consulting and hospitality company.   Craig Cavallo lived in New York City for thirteen years, working in restaurants, blogging about food trends, and writing for Saveur. His work has been published in Condé Nast Traveler, GQ, New York magazine’s Grub Street, Thrillist, and Vice Munchies. He left New York City for the Hudson Valley, and when he’s not at Golden Russet Cafe & Grocery, the café that he owns and operates with his wife, Jenny, he can be found picking fenceline apples and dabbling in his own cellar cider experiments.     Interested in trying some ciders? Go to ShopCiders.com.

In this fruity, fermented conversation with Crag Cavallo and Dan Pucci, authors of American Cider, some of the topics we discuss include: How each of these gentlemen fell in love with apples and cider through their shared experiences in the New York hospitality scene and their happy proximity to the Hudson Valley - one of our nation’s most prolific apple hubs Why cider developed differently in America than it did in Europe, and how different geographic, cultural, and economic factors contributed to various dark ages and revivals in the apple world. Of course, we talk about different exciting apple varietals with cool names like “Northern Spy” and “Black Twig,” as well as the four different categories that all cider apples can be placed into. We explain the different decisions that cider makers encounter on their way to delicious ferments, including yeast, terroir, and naming conventions. We offer tips for sourcing excellent cider for your home bar and even how to start experimenting with making your own cider, And much, much more.

We're back in the studio for an episode to get you in the spirit of fall celebration! Allison Lacey (Emmi Roth), Dan Pucci (cider guy), and Sarah Flynn (Yellow Magnolia Café) join us to talk about our upcoming 10th Anniversary Gala and New York Cider Week. Plus, we do some on-air cheese and cider tasting and share some pointers on how to build your perfect cheese board and cider collection this fall and winter.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.HRN Happy Hour is powered by Simplecast.  

Hear about what makes New York cider special, the question of canning, the truth about dryness, and the definition of endangered apples while Jimmy checks in on the state of New York cider. Jennifer Smith talks about the New York Cider Association’s new label for ciders brewed in New York state with New York-grown apples; Jordan Werner Barry describes the language we use to talk about cider; Dan Pucci shares his cider sommelier expertise; Paige Flori calls in to recommend some ciders she has on tap at Boutique Wines, Spirits, and Cider in Fishkill; and the group tastes ciders from Original Sin with Gidon Coll, and from Kings Highway Fine Cider with Tyler Graham. Beer Sessions Radio is powered by Simplecast. Cider List: Kings Highway Fine Cider’s Harrison (unreleased) Kings Highway Fine Cider’s Wickson (unreleased) Kings Highway Fine Cider’s Ashmead’s Kernal (unreleased) Kings Highway Fine Cider’s New York Burt Kings Highway Fine Cider’s Lil Scrumpy Kings Highway Fine Cider’s Rosé Cider Kings Highway Fine Cider’s Ginger Snap Original Sin’s McIntosh Original Sin’s Rosé Cider

Those sneaky Russians! Turns out the Russian Stargate team didn't disclose EVERY planet they visited & have a team M.I.A. Obligated to work together, SG-1 and a Russian unit travel to the planet, where they discover the bodies of the missing team - and evidence that what killed them remains inside the tomb with them. Military advisor Craig returns to talk the chain of command within the episode, Brendan - not Matty - makes something! Plus, Patreon supporter Dan Pucci send in another voicemail to ask the team for some marital help! Subscribe & listen now on your favourite podcasting app! Join us and discover or re-live the magic of all things Stargate! Find us on: Facebook: facebook.com/Get-Into-Gate-265524513827574/ Twitter: twitter.com/GetIntoGate Instagram: instagram.com/getintogate Patreon: www.patreon.com/getintogate Get Into Gate is a weekly celebration of all things STARGATE to you by the team behind Get Into Geek. When we discovered one of our own, Rhys, had never seen one second of STARGATE and was forever left out of our in-jokes throwback references, the rest of the team decided to rediscover it with him and breakdown the series one episode at a time.

We welcome Dan Pucci, America’s premiere cider authority and make him talk about wine. Sadly he does terrible things to our mouth and teaches us a lot. We drink a mod-eighties bottle of white barbera that had spent most of its life on top of a fridge. Towards the end, knives come out and we have our first disagreement, re: Sherry /// LIST /// Bloomer Creek 2013 Tanzen Dame Auten Vineyard Clone 10 Dry Riesling // Qupe Central Coast Syrah 2009 // mid-eighties Inglebrook White Barbera // Fairbanks Cream Sherry //Support the show (https://www.patreon.com/Disgorgeous)

Add some excitement to your traditional spread with unexpected drink pairings. Senior Editor Layla Schlack talks to cider sommelier Dan Pucci, master cicerone Max Bakker and more to get suggestions for a memorable feast. 

This week on Beer Sessions Radio, we’re talking about the upcoming Cider Week and we’ve got some great guests joining us in the studio. including Dan Pucci from Wallabout Hospitality and Ariel Lauren Wilson from Edible Manhattan.

That’s right, it’s a special episode on CIDER! And we’ve got some great guests joining us today on Heritage Radio Network. We’d like to welcome to the show Nat West (Rev Nat cider), Dan Pucci (Wassail), Gidon Coll (Original Sin cider), and Matt Molletta (Crux Fermentation Brewery).

This week Jimmy Carbone is on location at the Lower East Side’s Wassail for a special Cider Week edition of Beer Sessions Radio. Wassail’s Ben Sandler, Sabine Hrechdakian, and Dan Pucci with Blackduck Cidery’s John Reynolds pour out their expertise, insights, and questions about all things cider. Located on the “new” Orchard Street, Wassail is a neighborhood restaurant and bar serving area ciders to a variety of palates. John Reynolds of Blackduck Cidery, “one of the most exciting things happening in American cider today,” discusses his choice of fruit and the variety of styles he uses in fermentation. From the perry pear to Pegasus, ice ciders to terroir, you can’t miss this Cider Week special served cold on Beer Sessions Radio.