Complex semi-dry and semi-sparkling cider, crafted using two distinctive batches. Batch 1 undergoes a lengthy fermentation process with beer yeast and Discovery apples, while Batch 2 is characterized by a shorter fermentation period, employing wine yeast and a blend of Katja, Tohoku2, V174, and other apple varieties.

A unique aspect of this cider lies in its name, "X1 (XI)," which stands for Experiment 11 – reflecting the experiment it was a part of during its development. The name was retained as the cider garnered accolades even before its official release.

A noteworthy aspect is the utilization of the V174 apple variety, a creation born at Sandalen Gård. This variety's origin traces back to a heartening story of the cider makers fostering their children's interest in apple cultivation. By carefully cross-pollinating the disease-resistant Rubinola Variety with the blossoms of Rød Aroma, they curated the breeding process. After care, the seeds were collected from matured apples, stored in sand throughout winter, and then tenderly planted in spring.

Out of around 200 seeds, one seed sprouted into a tree bearing apples with a captivating and distinctive flavor – now recognized as V174. This narrative of dedication and innovation underpins the exceptional character of eXperiment X1.