A beverage produced through the fermentation of juice extracted from a specific type of small, tart fruit. Unlike the more common variety of apples used for commercial production, these smaller fruits contribute a unique flavor profile characterized by higher acidity and tannins. The resulting drink often exhibits a more complex and robust taste compared to those made with standard apples.
The utilization of these fruits in beverage making offers several advantages. They are often more readily available in certain regions, growing wild or requiring less intensive cultivation than traditional orchards. Historically, utilizing this fruit source provided a valuable method for preserving a harvest and creating a shelf-stable product. The resultant drink possesses a distinctive taste profile that appeals to consumers seeking a more artisanal or less sweet alternative to commercial options.
