We're calling it still, it's somewhat perlant. Semi dry. Luscious fruit. Way more body than you would normally expect from a cider. To make this cider we boiled down juice on our maple syrup evaporator and let it ferment in barrels for 2 years. It's 2/3 Gray Pearmain, a Maine native from Fairfield, and 1/3 wild pippins from Newburgh. The cider is a tribute to Sean Miller, who is a great friend and the official Orchard Bard of Rocky Ground. The label is one of his collages. Some people have said that it is the best cider they've ever had.