[From a barrel at GBBF 2005] A pale yellow cider with no head. The aroma is sweet with light apple notes. The flavor is sweet with notes of sacharin, apples, and yeast. I don’t like the artificial notes of sacharin.

Barrel GBBF 2005: Some rodden sourness in the nose. Very sweet flavour. An ordinary cider.

Alcohol, vinegar, wood and a plastic note in the aroma. Hazy yellow gold and still. Very sweet - almost seemed artificially so. Lightly woody apple flavour. Light body but sticky. Barrel sampled at GBBF 2005.

Sold as Hartland’s Farmhouse Cider. Not sure if it is the same as Chris O had. Some nice vinegar notes in the nose. Natural sweet and sour apple flavour. Quite pleasant.

UK ciders are invariably naturally dry because of the apple varieties used and consequently sweet ciders are artificially sweetened with sugar, or even saccharine, presumably to make them more acceptable to people with more delicate palates. This is a good example of why that is often not very successful. The producer has a good reputation but, whilst you can detect the interesting element in the depths, they are heavily masked by the sickly sweetness that pervades this drink at all stages. Drinkable, but I would always go for the dry if it was available.