Josh and Jason Duren have created a cidery like no other. A communal vibe pervades the spacious tap room, which now spills out to a patio, the place having recently expanded (and added Myke's Pizza). The brothers think way beyond the apple. They pour hazy ciders. They pour blue ciders. They pour cider with black tea, with lemon, with the flavors of oak and vanilla slowly imbued during barrel-aging. Nowhere on the menu do things get as next-level as they do with Purple Heart, a cider with an earthy, mossy sweetness. It's made using butterfly pea flower and ingredients that emulate cascara, the typically discarded coffee cherry. When you sit down at Cider Corps, you sit down to an apple-driven adventure that takes you to new places, most of them brilliant.

This Prescott-based meadery has a Phoenix location in the works and currently distributes to some of the better bars and bottle shops in town (and it's sold at AJ's Fine Foods). Jeff Herbert, head mead master, has brewed hundreds of kinds of honey wine. And these aren't the sugar bombs that most meads are, the kinds of meads that give mead its questionable reputation. Herbert ferments bright, balanced honey wines that are as finessed and drinkable as a slow-sipping saison or your favorite poolside vino. And he uses Arizona honey. Look for short pours from great craft destinations like The Wandering Tortoise, and bask in Herbert's weirder creations. His smooth peanut-butter-and-jelly mead is a 13 percent ABV love song to your taste buds that will forever change how you think about the possibilities of fermentation.

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