750 from their summer edition cider club. Weird, unrelated artwork done by one of their children(maybe I just don't get it). Two weeks in the chiller. Mojito glass at home. Settled, clear, oily, pale to 14k gold, a touch of activity. Grainy, minerally, spent sparkling wine nose. Lemon & rubbing alcohol. Lemon juice, veggy, white onion, granny smith skin without the sweetness, pinch of sour pineapple fruitiness, old wood, minerally, preserved, white wine backend. Dry dry to off-brut. Just a smidge of tannic nature, slightly slick, strong acid, middle high tartness, a bit of boozy belly burn, full fizzy carb but the body is quite thin. Decent, not great.

First pure Dabinett from Eve's comes when they had to purchase fruit because of last year's frost. Spring bottle club. A month or more fridge time. Pint glass at home. Clear, deep honey gold with an unusual strong & tall soda head. Scent is honey butter & cooked down orange rinds. Slightly pithy, slight damp earth funk. Keeved sort of sweetness, like orange honey drizzle over the expected apple bittersweetness. Very oaky. Earthy, wet leaf mulch funk. Heavy calcium. Middling acidity with a bonus wink of actual tartness we didn't order. A touch of mintiness in the back throat. Maybe too sweet, definitely too tame. Very half-hearted tannins but it does dry out a little. The bubbles are softer then they should be & they die too early. Abv is in mild & doesn't help elevate any of the flavors. Filler year. Is what it is.

Bottle from their spring(?) cider club. Mailed to me & forgotten on the basement shelf for several months. Chilled for two weeks & served in a lo-ball at home while waiting for dinner to bake. Mousse-y pour, soda sizzle. Mostly clear, active, mildly dull & hazed mellow gold. Earthy, tropical funk. Dry grape & overripe pineapple nose. A little sidra rubber. It eventually opens up to some bittersweetness. Their cultivated fruit doesn't carry wild yeasts nearly as bold. Upfront sour cheese makes way for a very fresh, sweet pineapple & Snapdragon-like juicy tartness. Quick hit of pungent earthiness. Sharp white grape & dessert pear skin on the tail. This one is only faintly tannic. Finish is surprisingly just under dry-ish for a perry. Bite-y, very full soda bubbles, super even & consistent. Slight Medium-high acid, boozy enough, not enough sulfites to hurt. Sorta better with the table fruit. Eve's flavor profile is all over the place now with this borrowed fruit. Only thing you can bet on now is the good bubbles.

Spring bottle club. Couple days in the fridge. Pint glass at home. Clear, medium, metallic gold. Obvious sweet & floral dessert pear skin, green melon, plastic, thick honeysuckle nose. Semi-sweet, Bartlett skin, lemon & farm funk. Unappealing spent grain flavor that dissipates. Some melon & strong cider vinegar on the tail. Medium acid, slightly metallic, sour sidra. Buttery, full carbonation, sugary, tart, sour. Too vinegary but I like how it started.

Didn't know the brews were any different till the paperwork on #3 told me so. Drank #2 as a casual pour & thought nothing crazy about it. Whoops. Mojito glass at home. Strong purple fizz but quick to settle. Dense semi-sweet grape juice & earthy apple nose with a bit of grass. Earthy apple skin, astringent second runnings, boozy grape skins, touch of licorice. Acidic juice, clay, slight pith, thin, bittersweet leaning bitter, touch of very mild funk. Spritzy carb, light body & medium abv. Good, if less juicy then past renditions.

Unintentionally aged bottle. Sat in the fridge for 6-8 months. Lo-ball @home. Clear, pale amber, fizzy. More earthy than bittersweet. Yeasty, mealy, grainy, farmy, sweet n sour nose. Taste is mealy, damp, tart, off-dry to dry, bittersharp, too earthy, Eve's is usually cleaner. Second pour the day is more steel-y, sharp, mildly tannic & with only a bit of old Cheerio oxidation. Crispy, very acidic, a little boozy & much drier than when fresh. Iffy to good-ish.