Others profess to produce a cherry cider, but none begin with 100% sour Granny Smith apples (eschewing all other apple varieties for their lack of sourness) unified with the superior Montmorency sour cherry (aka Prunus cerasus, a superior and vastly dissimilar cherry to Prunus avid, the bird cherry, the mere mazzard, so commonly used in cough syrup and children's sweet-snacks) and the exotic Baladon sour cherry (hailing from my native country of Hungary), fermented with an English Ale yeast (procured from a fine brewery in Chiswick, London), rounded out with a spot of Bartlett pear juice (undeniably the world's greatest pear-flavored pear) and completed with a touch of spiciness (largely attributable to the ghost chili pepper, although married with a secret spice), precisely enough to make your vigor race and spirits embrace another gulp. This is a cherry cider like none you have ever tasted. Pairs well with: Bruschetta, jalapeño poppers, chanterelle butter on rice crackers, the "Portland salad" (spinach, walnuts, cranberries, blue cheese).