The fabulous October weather is now just a memory but it made for a golden, old-fashioned apple day down in Somerset. The plan was to pick and convert a mound of sugar-rich Redstreaks — about 400 kilos — into a rather special vintage. We would pour the apple juice into an oak hogshead, freshly emptied of its whisky, to make a cider tinged with a 20-year-old malt.
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