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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