The word "cider" has it's roots in the ancient hebrew word sekar, or "strong drink" and as apples moved from the mountains of Kazakhstan and Kyrgyzstan, the "strong drink" made from the fermented juice of apples followed. Cider was brought to America by the pilgrims, and for many years, cider was the beverage of choice for peasants and presidents alike. During the early part of the 19th century however, prohibitionists turned their ire towards cider, smashing kegs and uprooting orchards. For decades, American cider production was almost nonexistent, but now we are on the cusp of a veritable cider boom. More and more people are looking for alternatives to beer, and as a naturally gluten free product, cider is happy to oblige. On today's show, we discuss the nature of today's cider business with Robert and David Cordtz, the father and son team behind the Sonoma Cider Company. CLICK HERE for the full transcript Sonoma Ciders feature bold flavors like sarsaparilla vanilla and Kentucky bourbon and in our conversation we discuss... How the pair got into the cider business. Their process for developing new flavors. How hundreds of pounds of habanero peppers made their way into one of their limited runs. Why they think their particular brand of uncompromising, craft ciders appeal to the palates of foodies and health fanatics alike. Links & Resources:  Check out the Sonoma Cider website, SonomaCider.comConnect with them on YouTube | Twitter | InstagramFind Sonoma Cider at a retailer near you, SonomaCider.com/Find   SHARE YOUR LOVE FOR PMR AND YOU CAN ENTER TO WIN SOME GREAT PALEO SWAG! It's easy, simply post a review of PMR on iTunes and fill out our quick Registration Form and you'll be entered to win your choice of 4 great books and a Paleo Magazine vinyl decal! One winner will be randomly chosen each week.