Andy Brennan is one of New York's living treasures. This cider, like all his work, is always unfiltered and unsulfured; it's a blend of wild, uncultivated apples fermented with foraged elderberry. There's no more graceful or inspiring interpretation of New York's woods than Aaron Burr ciders: natural fermentation, natural bubble, bone dry — and get a load of the ruby color. There's nothing else like the Elder-Pomme.