Heiwa Shuzo Kid Tsuru-Ume, Summer Orange cote-to-cote-club fermented in steel to keep

fermented in steel to keep it bright and true to itself

Saumur-Champigny at its most disarming

it undergoes extended maceration and ages in large Slavonian oak botti

While Chorey may lack the prestige cache of neighboring appellations

From Brooklyn-based distiller Fort Hamitlon

Heiwa Shuzo Kid Tsuru-Ume, Summer Orange cote-to-cote-club fermented in steel to keepNatsumikan, the Japanese summer orange, tastes like a mandarin and a Seville orange arguing: sweet, sour and pleasantly bitter all at once. Heiwa Shuzo blends locally grown natsumikan with amanatsu and lemon, pressing the fruit with the skins left on so the zesty oils and a touch of bitterness come along for the ride. That juice goes into the brewery's Tsuru Ume umeshu, or plum wine, base, producing something citrusy, richly orange and faintly fizzy.