From Tree to Glass: The secrets of cider and perry making in the Tay Bioregion
Not everyone knows that the Tay Bioregion produces the majority of Scotland’s soft fruit. (1) Fewer still know how the particular combination of rhizomatic soil, water, and climate shapes what can be grown and made here. Apple Blossom, photo Clare Cooper But autumn reminds us that at the heart of this Bioregion’s food world, often…
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