Andy and Polly Brennan started Aaron Burr to have ciders they'd like to drink at home. But the project has blossomed into one of the most sought-after and respected producers in America, starring on menus like EMP, Per Se, Aldea, and The Modern (to name a few). They've outgrown their upstate basement, but still make what they call home cider. They never filter or add sulfites or sorbates. Their apples are super-local, and they're fermented with wild yeasts; because they're not bottle-conditioned or disgorged, they allow the yeast, sediment and cider to coexist.