BURLINGTON, Connecticut — The state-of-the-art technology from 1912 is still working at Hogan’s Cider Mill in Burlington .

Another season of pressing apples the old-fashioned style is well underway, drawing visitors from all over the globe.

“It’s 100% authentic, the apple cider is pressed the same exact way since 1912,” said Pete Borla, one of the family members who runs Hogan’s Cider Mill, on Monday.

Pete’s wife and mill manager, Margaret Borla, added that they have "been ‘crushing it’ since 1912. We make all of our sweet cider on site.”

The Borlas estimate that during the fall season they make 12,000 gallons of cider – both the sweet and hard variety. They are used to busy weekends at the Cider Mill, which now draws visitors to bucolic Burlington from across the globe.

“Yesterday

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