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The website for Eve’s Cidery narrates the process and philosophy that Autumn Stoscheck, Ezra Sherman, and James Cummins follow in making their wild-fermented, hand-disgorged ciders in western New York. One quickly gets the impression from how they write about their family farm, its cycle of seasons, chores, and the ciders they meticulously produce, that cider making is deeply meaningful work. Using apples from their regeneratively-farmed orchard and pears wild-foraged from the surrounding hillsides, they make small runs of exquisitely crafted ciders. This dry sparkling perry came about through the efforts of Matt Moser-Miller, former intern at the cidery who returned in the fall of 2020 to forage for pears. As he brought the pears in over the course of the season, they fermented in batches, with wild yeast, in a combination of stainless steel and neutral oak. The perry then underwent a secondary fermentation in the bottle in the traditional Champagne method. Bright, dry, and luxuriously bubbly, this is an elegant, earthy, well-crafted cider. Subtle pear notes blend with aromas of toasted cereal and spring flowers, with green apple crunch on the palate and a long finish.