Aged about 3 years in my cellar. After that long and with a plastic cork, I wasn’t expecting much, but it made a solid pop and looked just fine.

Without even an aggressive pour, it sported a thick white head that held for about 5-10 seconds, almost like a champagne. The color was golden/straw yellow, with good effervescence.
If I remember correctly, they said at the cidery that they used a combination of spontaneous fermentation and cultured yeast (probably not intended, but if it works...), so you can tell there’s some funk in there, it’s not as catty as what I remembered from the fresh bottle I had, this one came off a little more medicinal, but wasn’t harsh enough to be unpleasant. Also had acidic, Normand apple aromas.
At 9%, I’m not surprised to see that it’s fully fermented to dryness which sort of leaves it a little light in the mouth, but without trading it off with the flavor complexities of the european ciders. The alcohol is pretty well hidden as it only showed up towards the tail end of the bottle. Still had plenty of carbonation and was drinkable, the aging didn’t seem to give it any ill effects, it was sort of like a bastard cousin of an English Scrumpy.

Aroma:very light aroma,fizzy sensation in the nose... Appearance:very clear yellow with a lot of bubble... Flavor:light apple flavor very fizzy....

(Sampling) 2005 Cidres & Crepes in the Eastern Townships. Stale ginger ale nose with a bitter apple peel flavour. The finish is bitter and fizzy. Interesting.

Oaken woodiness mixes well with the light tartness and the cushion-y, soft mouthfeel...The nose is always better in these guys ciders...Mineral dryness in the end supercedes the recurring tartness in this good, intriguing sparkling cider...