Oh, the
perfume of ripening apples! In an Orion
magazine article*, writer Gary Paul Naban describes a trip to the Eden-like
birthplace of Malus sieversii in
Kazakhstan, where researchers catalogued more than fifty-six wild forms of
apples. Fortunately, fifty-one varieties of these fragrant beauties can be
found in Sonora, California, considerably closer to home, and in forms just
about anyone can appreciate year-round: hard cider, brandy and vodka.
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The bottling plant (photo: Bonnie Kamin Morrissey) |
The Watson family purchased the original 80-acre orchard in 2005 to keep the land from development, and expanded since then to 160 acres. Some of the trees date back to the early 1900s; it's the oldest stand of apple trees in Tuolumne County. After going through a three-year process for organic certification, they determined that nearly half the apples were not suitable for eating--hence the hard cider and other products (though there are plenty of sweet and juicy Honeycrisps during harvest time in early autumn).

Speaking of distilleries, that isn't a giant flute on the left--it's the distilling unit, chugging away.
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The view from the bridge |
I can’t fail
to mention the “extra-crisp” cider, which is my new favorite thing—made from
Granny Smith apples, fermented with champagne yeast and served in aluminum
bottles, this stuff is killer! There’s also a blackberry-flavored extra-crisp,
and a cider made from all varieties of apples in the orchards. And brandy. And
vodka. And a two-and-a-half-mile hiking trail to work it off. Even Adam
couldn’t ask for anything more.
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Lifting a cool one...(Photo: Bonnie Kamin Morrissey) |
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(Photo: Bonnie Kamin Morrissey) |
Indigeny
Reserve, 14679 Summers Lane, Sonora, CA
All photos by Joanne Orion Miller unless otherwise noted. www.joanneorionmiller.com
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