375ml bottle, drunk 12/3/25, as pictured.
Juicy, rich, baldwin apple, with red fruitiness and skin. Almost slightly mushy. Low but present acid and no hops that I can find at this point, which is not surprising. A bit of vanilla and very slight caramel-like oxidation.
Some hop bitterness with light vanilla, light wood tannin and big juice that immediately dries out. Despite the slight oxidation and old hop, the apples persist in juiciness and high attenuation at the same time, making it dangerously drinkable. Maybe just a shade too attenuated for its age, but nothing to scoff at. Complexity could be a tad higher, but the bar is so high for this cidery...

750mL bottle, 2021 vintage, drunk 11/21/25, as pictured. From Bow Street Beverage, Portland, ME.
Farmy with moderate, playful Brett. No big acids or huge Brett dominance. Still quite a bit of juicy, fleshy apple. Clean, bright and lovely with no excessive tannin or sugar.
Still a good amount of residual sugar, but not too much, of course. Brett is fruity, gently tart, funky but not overbearing. Cider is on the dry side, but not too much so, with excellent tannic structure, but lower overall acidity. Not the most complex offering I've had from them, but certainly about as drinkable as it gets.

2020 750mL drunk 12/31/24.
Clear, deep brass-honey with a hint of copper.
Initially tannic, lightly lactic, very earthy and green. Mild fruitiness, with oaky vanilla and a hint of sweetness.
With proper breathing time, over an hour, it loses most of the tannic dryness/acidity and softens in to a completely different cider. It still preserves the earthy complexity but becomes very round, juicy, moderately sweet and satisfying. Interestingly, this is spontaneously fermented and oaked and has no traditional Brett character whatsoever. Very minimally lactic, even. Soft, juicy, mildly oaky with fruit acidity to help balance but no/little yeast/bacteria-derived acid. I wonder why that is.