"October's Amber Kiss"

Apple-Cinnamon Moonshine, 48% ABV. Recipe: Ferment 15kg of crushed autumn apples (windfalls are fine) with 5kg sugar, 20L water, and 100g crushed cinnamon sticks. Use wild yeast from the apple skins. Double-distill in a copper still, then age for 1 month with a vanilla pod and a few extra cinnamon sticks. Snacks: Baked apples with honey, aged cheddar, and roasted walnuts. Drinking Buddy: A schoolteacher who secretly writes poetry about the melancholy of autumn and knows how to keep a classroom and a drinking session — perfectly balanced. Mitrich's Wisdom: "This moonshine is like a perfect autumn day — golden, spicy, and gone too soon. Drink it slowly, or it will break your heart faster than the first love."