There’s ample creativity brewing in Burlington’s South End these days—and a lot of it is fermented. At the Soda Plant, a new hub for fledgling businesses in the city’s arts district, you’ll be drawn to this dark room filled with glass tubs of colorful bubbling concoctions. Be brave and step in for a sip. You’re in CO Cellars, a collaboration between Shacksbury Cider and Zafa Wines. The former is a Vergennes, VT-based business known for turning out some of the state’s best hard ciders. The latter, run by farmer Krista Scruggs, grows grapes and forages apples, eschewing the term “winery” in favor of “just fucking fermented juice.” Blending the line between natural wine and cider with echoes of ‘booch, the drinks here just might be the future of booze.