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The Hard Cider Buzz: Argus Cidery
Argus's superdry Texas ciders have such subtle apple and floral flavors that they could almost pass for sparkling wine. (It helps that Argus uses heavy glass bottles with Champagne-style stoppers.)
Founder Wes Mickel is only 27, but he's been working with cider for a decade. "The first cider I ever made was in high school, with Mott's apple juice and packaged yeast," he says. After attending culinary school and working as a recipe tester and assistant for star chef Tyler Florence, Mickel moved to Austin and set up his cider operation in 2010.
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"We use mostly supersweet apples," Mickel says. "Many cider producers wouldn't recommend that. So we balance it out by using different oaks and long fermentation times, like a winemaker would do."