Typically like a dry white wine, balanced, and with low astringency and bitterness.
Brilliant. Color is deeper than a standard cider, gold to amber.
Fruity, smooth, sweet-tart. Acidity must be enough to prevent it being cloying.
Full body. May be tannic (astringent and/or bitter) but this should be slight, to moderate at most.
Additives may include white and brown sugars, molasses, small amounts of honey, and raisins. Additives are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle.