We’ve crafted this cider in the New England tradition, with apples of higher acidity and just a touch of brown sugar and honey (in New England, it used to be common to intensify the alcohol of the ciders by upping the sugar before fermentation by adding brown sugar, molasses, honey, maple syrup, etc.). Vibrant lime-honey brightness holds counterpoint to darker flavors of caramel and toasted marshmallow, and maturation on oak imparts smooth balance and subtle vanilla quality.