For our Spring Issue, I talked to David Page of Shinn Estate Vineyards about the new spirits he released early this year. He has also been distilling and aging spirits for the last five years and mostly makes brandy by distilling wine. But he also makes brandy out of apples. He told me many visitors to the winery’s tasting room on Oregon Road in Mattituck have a hard time understanding how apples become brandy. I thought Chloe Hoeg, who designs the print issues for all four of our titles — EEE, Edible Long Island, Edible Brooklyn and Edible Manhattan — and is a gifted illustrator, could help out by creating , or “building” as the kids say, an infographic. Sometimes a picture is worth a thousand words. Take a look.