High spirits: A scientist and inventor perfects the art and craft of distilling


Robin Felder will go to market next year with three types of “varietal gin” and brandies made with apples, blood peaches, and Burford pears grown on his property. He says the pears are difficult to grow, because they’re susceptible to disease and pest damage, so he’s been fine-tuning planting patterns and maintenance: “If you don’t get the farming right, you’re not going to get the brandy right.” Photo: John Robinson

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IN CASE YOU MISSED IT

In brief

Remedial efforts at Oakwood Cemetery, USPS updates, and more

Breaking camp

Law enforcement descends on pro-Palestine encampment at University of Virginia

Shortened stay

Quirk Hotel to undergo rebrand following $24M sale

Explosive growth

Crozet group wants permission to launch July 4 fireworks at King Family Vineyards