Today we’ve got a two-for-one special. Our guests are Mark McTavish and Brendan Brazier. Together the two of them are revolutionizing the American cider industry by sitting back and letting Mother Nature do its thing. While that might seem a bit simplistic, they realized that there’s no need to add any extra sugar, water, or substances to their cider. They literally juice the apples and let them sit for 3 months before canning them and selling them. That’s it! That’s their process! And let me tell you from my own taste test: I’m a big fan. Mark says that anyone can do this at home, but I’m going to keep letting them do the work so that I can enjoy the fruits of their labor.
Listen in as we cover everything from how Mark was inspired by the day-drinking culture in Northern Spain, how many apples you have to juice to get one serving of cider, and why the wine industry has lobbied to make it illegal to put ingredients on anything over 7% alcohol.
