Made from a blend of apples from wild trees and the old orchards at Newhall Farm. Some crabs and European cider varieties were added to boost tannins. The cider was fermented spontaneously with native yeasts, with about half of the batch spending time in old bourbon and rye barrels. Briskly sparking and dry, this cider is medium bodied with refreshing acidity and moderate tannins. Fruity, with some vanilla and spice contributed by the barrels, followed by baked apple and lemon. The finish is dry and cleansing. It should evolve in bottle for several years at least.