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      <image:title>About Our Botanist &amp; Barrel Team | Low Intervention Wine and Cider - Kether Smith Partner + Head Cidermaker</image:title>
      <image:caption>Kether is intrigued by fermented foods and drinks. When she first learned about Kombucha, which was described to her as mushroom tea, she thought, how disgusting. Moving past her initial hesitation, she tasted it, and had to make it herself. And that’s pretty much where her fermentation experiments began. She moved on to fermenting vegetables, and helping her husband brew beer. After purchasing the blueberry patch, she started learning about wine and cider making. What better way to preserve the summer than bottling it? To expand her knowledge she ventured to the finger lakes region of NY, a viticulural area and received a cider certificate from Cornell University. Now she’s happy to pour you a taste on the farm or at a market.</image:caption>
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      <image:title>About Our Botanist &amp; Barrel Team | Low Intervention Wine and Cider - Amie Fields Partner + Sales Director</image:title>
      <image:caption>Is a co-founder and Director of Sales and Brand Development at Botanist and Barrel in North Carolina.  After a lifelong career in wine, sourcing, importing and distributing, Amie realized that the winemakers have all the fun.  She joined her husband and sister- in- law with the dream to build something special from the ground up and in 2017 Botanist and Barrel was born.  She oversees distribution for Botanist and Barrel in NC, SC, GA, CO, MA and CA.  Amie  is one of a select few of people awarded the Pommelier certification from the ACA’s certified cider program.  She is a certified level 1 sommelier through the Court of Master Sommeliers and has been a judge at the Great Lakes International Wine and Perry competition and the Virginia Governor’s Cup.   Amie’s expertise in tasting, evaluating and finding balance is invaluable in creating new and exciting ciders.  At Botanist and Barrel she loves focusing on minimal intervention cider-making -  nothing added and nothing taken away -  in order to showcase a living product’s terroir.   She is tirelessly working on changing the way people think about fruit wine and cider.  Farm, Fruit, Ferment ya’ll!  Find her on Instagram and Facebook @naturalcider.</image:caption>
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      <image:title>About Our Botanist &amp; Barrel Team | Low Intervention Wine and Cider - Deric McGuffey Partner + Specialty Cidermaker</image:title>
      <image:caption>Deric grew up in rural Georgia where farming is in the blood. After he earned an art degree, he found himself in a professional kitchen and began to merge his love of art with his love of cooking. Deric met Kether in culinary school where they competed on a culinary team and won numerous medals on their way to the national “final four” competition. Upon graduation they went to Atlanta to hone their culinary skills. At Canoe Restaurant in Atlanta Deric found his passion for pastry, where he lets his creativity run wild. He’s a cool dad who loves guiding his active boys on the ins and outs of skateboarding. At present he is the pastry mastermind at G2B Restaurant in Durham, where he creates magnificent sweet finales for folks out for a fine dining experience. If he is not in the kitchen, you may find him at the farm, kicking back, visioning his next creation, enjoying the outdoors, or picking berries with his boys.</image:caption>
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      <image:title>About Our Botanist &amp; Barrel Team | Low Intervention Wine and Cider - Lyndon Smith Partner + Cellarman + Hypeman</image:title>
      <image:caption>Farming and winemaking runs in Lyndon’s blood. He grew up foraging for family meals and drinks at his Grandparents farm and it quickly evolved into a lifelong love of agriculture and fermentation. He founded a natural wine distribution company, Sour Grapes, in 2009 but left the wine business to start a small apple orchard and blueberry farm in Leicester, NC. He then joined his family running Cedar Grove Blueberry Farm in central North Carolina where Botanist and Barrel’s farmhouse Cidery &amp; Winery was launched in 2017. Lyndon continues to learn about creative ways to use forgotten, foraged and ugly fruits to make beautiful adult beverages. In 2019 he launched NC’s first festival dedicated to wild and spontaneous food and beverages called “Funk Down on the Farm”. He is the President of the North Carolina Cider Association and is a certified cider professional through the ACA. Lyndon loves supporting local farms, using native fruits and pushing boundaries with wild and spontaneous yeasts. Lyndon is a founder and COO of Botanist and Barrel cider and winery, and is also the winemaker at DeFi Wines along with his wife, Amie Fields. Find him on Instragram @botanistandbarrel and @spontaneousfarmer.</image:caption>
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      <image:title>About Our Botanist &amp; Barrel Team | Low Intervention Wine and Cider - Kether Smith Partner + Head Cidermaker</image:title>
      <image:caption>Kether is intrigued by fermented foods and drinks. When she first learned about Kombucha, which was described to her as mushroom tea, she thought, how disgusting. Moving past her initial hesitation, she tasted it, and had to make it herself. And that’s pretty much where her fermentation experiments began. She moved on to fermenting vegetables, and helping her husband brew beer. After purchasing the blueberry patch, she started learning about wine and cider making. What better way to preserve the summer than bottling it? To expand her knowledge she ventured to the finger lakes region of NY, a viticulural area and received a cider certificate from Cornell University. Now she’s happy to pour you a taste on the farm or at a market. Find her on Instagram @pommeparty</image:caption>
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      <image:title>About Our Botanist &amp; Barrel Team | Low Intervention Wine and Cider - Deric McGuffey Partner + Specialty Cidermaker</image:title>
      <image:caption>Deric grew up in rural Georgia where farming is in the blood. After he earned an art degree, he found himself in a professional kitchen and began to merge his love of art with his love of cooking. Deric met Kether in culinary school where they competed on a culinary team and won numerous medals on their way to the national “final four” competition. Upon graduation they went to Atlanta to hone their culinary skills. At Canoe Restaurant in Atlanta Deric found his passion for pastry, where he lets his creativity run wild. He’s a cool dad who loves guiding his active boys on the ins and outs of skateboarding. At present he is the pastry mastermind at G2B Restaurant in Durham, where he creates magnificent sweet finales for folks out for a fine dining experience. If he is not in the kitchen, you may find him at the farm, kicking back, visioning his next creation, enjoying the outdoors, or picking berries with his boys. Find him on Instagram @dericmcguffey</image:caption>
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      <image:title>About Our Botanist &amp; Barrel Team | Low Intervention Wine and Cider - Amie Fields Partner + Sales Director</image:title>
      <image:caption>Is a co-founder and Director of Sales and Brand Development at Botanist and Barrel in North Carolina.  After a lifelong career in wine, sourcing, importing and distributing, Amie realized that the winemakers have all the fun.  She joined her husband and sister- in- law with the dream to build something special from the ground up and in 2017 Botanist and Barrel was born.  She oversees distribution for Botanist and Barrel in NC, SC, GA, CO, MA and CA.  Amie  is one of a select few of people awarded the Pommelier certification from the ACA’s certified cider program.  She is a certified level 1 sommelier through the Court of Master Sommeliers and has been a judge at the Great Lakes International Wine and Perry competition and the Virginia Governor’s Cup.   Amie’s expertise in tasting, evaluating and finding balance is invaluable in creating new and exciting ciders.  At Botanist and Barrel she loves focusing on minimal intervention cider-making -  nothing added and nothing taken away -  in order to showcase a living product’s terroir.   She is tirelessly working on changing the way people think about fruit wine and cider.  Farm, Fruit, Ferment ya’ll!  Find her on Instagram @</image:caption>
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      <image:title>About Our Botanist &amp; Barrel Team | Low Intervention Wine and Cider - Lyndon Smith Partner + Farmer</image:title>
      <image:caption>Farming and fermentation run deep in Lyndon Smith’s blood. After growing up foraging on his grandparents’ farm, he co-founded several startups and spent a decade working in archival film. He eventually returned to his roots managing spray free apple orchards and his family’s blueberry farm alongside his sister Kether (also a UNC A grad). In 2017, he co-founded Botanist &amp; Barrel and DeFi Wine to reimagine Southern cider and wine through sustainability, flavor, and place. His work champions native fruit, wild fermentation, and waste free production, using the whole farm and the whole fruit with as little outside input as possible. From fermenting with native yeasts to turning pomace into spritzers and winery by-products into compost, his approach blends creativity with conservation. In 2024, Wine Enthusiast named him to the Future 40 List for his advocacy of muscadine wine, support of local farms, and passion for pushing boundaries. Whether in the orchard, cellar, or community, Lyndon continues to lead a growing movement of low intervention winemakers focused on a radical respect for the earth. Find him on Instagram @drywinemaker</image:caption>
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