Rather than fermenting to low ABV or stripping alcohol out afterwards, Chance ferment the fresh apple juice to a higher strength then dilute it back down to 0.5% with water. The idea is that dealcoholisation processing tends to damage flavour, so avoiding it altogether keeps the cider character intact. It pours pale golden with a light, fine sparkle. The nose is clean and orchard-fresh, with ripe apple and pear. On the palate you get crisp apple up front, then some unexpected tropical brightness from pineapple and grapefruit, before a softer woody note comes in underneath. The acidity is clean without being sharp, and the sweetness stays in the background. Carbonation is measured. The finish is dry with a lingering apple crispness. For a 0.5% cider, it holds together well and tastes like actual cider rather than sparkling apple juice.