Maybe the special wild yeasts that treated the funky, earthy notes in the dry, unfiltered cider were brought in with the sacks of hedgerow apples gathered close to the Lewis Pass. If this cider were a cheese, it would be runny, barnyard, tangy and delicious.
Common Cider
ABV:
6.90%
Peckham's Cidery and Orchard
Upper Moutere, New Zealand