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f a l l 2 0 1 6 | 7 9 ciders on tap. In addition to apple brandy, Indigeny produces a line of infused, triple-distilled vodkas for sampling. Visitors also are invited to peruse the gift shop for locally created art and treats, and meander along the ranch's tree-lined paths and hiking trails. Jay Watson, a former communications executive, says, "Things have really taken off, and having visitors taste our products before we go to market is also very helpful. Getting direct feedback from consumers is important." He explained that he also enjoys working with his sons, Joe and Ben, as well as having his grandkids running around the ranch. The family purchased their primary orchard in 2005—and that 80-acre apple ranch be- came the inspiration for their business. Although they didn't know much about growing apples at the time, they purchased the orchard near their mountain home, rather than see the property developed. Some of the apple trees there date back to the early 1900s, Jay Watson explains, and varieties grown in the orchards now number more than 50. While spending the three years needed to transition into an organic operation, the family found that nearly half their apples were not salable. "That's how we got into hard cider," he continues. "We had all these apples and needed to find something to do with them. Once we got into hard cider and began to blend it, we found we had leftover product, and that's how we got into making brandy and vodka." The Watsons' newer 160-acre organic apple ranch near Sonora includes 20,000 Granny Smith apple trees, which are used in Indigeny's crisp hard cider. Establishing a small distillery and cidery requires paperwork and patience, Jay Watson said, adding, "Running an apple farm and distillery is a lot of work." But it's work with a long history. In America, apple brandy—sometimes called apple- jack—has been made since the early 1600s. It was often made on colonial farms from homegrown fruit, especially apples, as a way to put perishable produce to future use. Rooted in American history and agriculture, apple brandy, hard cider, apple beer and now flavored vodkas have been enjoying a revival in recent years, and the number of artisan U.S. distilleries continues to grow. The California Artisanal Distillers Guild has member distillers, cider houses and breweries in nearly every county. At Indigeny, brothers Joe and Ben Watson handle production in the cider house and distillery, and also oversee orchard management. Joe Watson said consumer interest in hard cider is growing and the family has seen the number of visitors to their distillery increase "tremendously." "But what keeps us going is a love of the trees," he added, "and the many ways we've found to enjoy and share the fruit." Adapted with permission from California Bountiful magazine, a publication of the California Farm Bureau Federation: www.californiabountiful.com. The Watson family grows more than 50 varieties of organic apples. A grown-up friendly tasting bar offers hard cider on tap, and adults can taste Indigeny Reserve's apple brandy and vodkas. Judy and Jay Watson, co-founders of Indigeny Reserve, near Sonora, CA, welcome visitors to their apple orchards, distillery and tasting room. ■cr