Blue Mountain’s Estate Winesap is a rarity among its contemporaries: an apple cider made by apple farmers. While most cideries buy their fruit from other sources, this bright, dry Champagne-colored tipple comes straight from the people who grew it in Milton-Freewater, Ore., just across the border from Walla Walla, Wash. It’s made from Winesap, an antique cultivar of dessert apple that packs an acidic bite. This cider’s finish is soft on the tongue but dry on the inside of your cheeks. It’s so much like eating an apple, you can almost feel the skin between your teeth. Recommended.