Around 2014, the world of apple cider beyond Martinelli's and Woodchuck bubbled up into the public consciousness, and America's most on-trend food cities became obsessed with the stuff. Entire cider-centric bars and restaurants popped up, and they sourced heirloom apple ciders from New England and Canada's remaining operations, and found funky and bone-dry ciders from Spain, and many more across Europe. Some trends die, but it seems cider stuck — and until FnB remodeled their bodega shop into the FnBar, there really wasn't a solid cider list in town. Just as Pavle Milic has done for so many years by believing in Arizona wine, he has given Phoenicians what they didn't know they wanted with cider. Salud!