Aroma: “Very low apple increases as it warms. Distracting earthy notes of fish scales and a bit of diacetyl cut with acetic acid on top of a light metallic edge and faint skunk. Not enough apple character.”

Flavor: “Very astringent and tannic. Apple character is muted, acids are high but not sharp. Flavors develop with warmth—baked apple and cinnamon. Plastic mercaptan and black pepper phenols. Mild vinegar and diacetyl give way to a soft finish that’s mildly sweet with a touch of acidity and lingering bitter astringency.”

Overall: “Strong Farmhouse artisanal character may be a hit for some. French ciders are their own thing, and this hits some of those notes, especially the softer apple character, but the diacetyl and vinegar don’t really work—the off-flavors from fermentation are a bit too dominant and distracting.”