The bill’s original sponsor, Del. David Englin (D), says that Virginia’s apples naturally ferment at an alcohol content between four and 10 percent, but current state law caps that level at seven percent.
“If we let them produce real Virginia cider, the kind that Thomas Jefferson served at his dinner table, we’ll clear the way for Virginia to become the world’s leading producer of this popular libation,” said Englin, who represents parts of Arlington, Alexandria and Fairfax County.