The cider pours relatively cloudy straw. The cider is well carbonated but not excessively. The head is very typical at ciders: it builds moderately on the surface and disappears hastily. The top is soon still, and no splatters are left on the glass. The nose enjoys, first and foremost, interesting aromatic fragrances: difficult to break down with great certainty but I can spot perky citrus like yuzu, maybe also a bit of bergamot, as well as a zippy floral note like common yarrow. Common yarrow resembles distantly eucalyptus – I remember it from the last summer when I picked a bunch of yarrow for one of my homebrewed small beers. Furthermore, mushy, somewhat powdery apple brings in sour nuances. Realty intriguing, I can imagine that it's also divisive as some people may find it perfumy. I don't, yes, it's fragrant but not perfumy in my opinion. The taste receptors are waiting eagerly their turn to make friends with this unique drink. The taste is rather sour, a combination of apple and citrus. Apple contains also skins. The citrusy side is a mixture of lemon, grapefruit peel, some pith and distinct quince. As if yeast also portrayed itself more prominently. The finish doesn't really differ from upfront, quince only diminishes a bit in intensity. The mouthfeel is medium-intense, aromatic, fragrant, powdery, husky and tart. Quite puckering and floral, as well. I should also say that the mouthfeel is slightly tangy, probably because of alcohol, but not alcoholic as such.