Ron Extract and Amber Watts of Garden Path Fermentation moved to the Skagit Valley in Washington state to make beer, wine, cider and mead from ingredients sourced from their own backyard using native yeast fermentation. They were drawn by the uniquely fertile soils and cool, temperate climate. Their focus on seasonality and quality of fruit – as well as an interest in sharing this information with their customers – led them to put a vintage label on their cider. Many of these...