hard cider on the left is from
. The vintner (arborer?) notes that it contains exactly one ingredient. Even the yeast is left to the chance of whatever was hitching a ride on the apple skins before putting it down to ferment.
The bottle on the right is 30% mead – hard to find. I seek mead with nostalgia for Lord of the Rings and the Mead Halls of the Beowulf Vikings (where the warriors followed up their drinking by sleeping on the “mead benches” right at the table). Note the rime of fungus deliberately left visible near the cork.
Both liquids are opaque with God-knows-what. Both from Spuyten Duyvil, where, true to the NY Times review, I didn't recognize a single brand of beer.