This is a magazine with more apple than the Garden of Eden. To be specific, more cider than a Wurzels gig.
For our second issue we delve into more than 2000 years of cider history, speak to the Thistly Cross team about the joys and trials of producing cider in the home of whisky and reveal how Americans are falling back in love with the original American spirit, Applejack. We’re drinking cider, we’re cooking cider, we’re shooting it and defining it. We’re even seeking out its timid cousin, perry.
Away from the apples we meet “gypsy brewer” Mikkeller in Copenhagen, go behind the scenes at the International Wine and Spirits Competition, squeeze into Britain’s smallest pub, talk cocktails with John Shuttleworth, and so much more. Don’t think it’s all frivolous fun though, there is much to learn; how to build a cider press, how to make your own vermouth and the enthusiastic amateur's guide to talking intelligently about wine.