I’m going to avoid an easy analogy and just tell you that the cider comes out of the keg with incredible alacrity and excitement. It really wants to get out!
Shacksbury is a Vermont-based producer of excellent ciders (I've written about them before here). And while they’re based in Vermont, they use a lot of apples from Europe for their cider, and various parts of production are done over there as well. The result, by tapping into this sort of classic cider making tradition, are ciders that are closer to wine than beer.
Their new Basque cider is unfiltered and the streaming of it from the tap, last night, helps give it a little fiz and also releases a bunch of interesting flavors that are almost musty. The other Shacksbury cider on tap at Wassail is the Classic, which is super dry, bone dry in fact. It’s the one the Wassail bartenders recommend if you’re looking for the driest cider they have, which is exactly the kind I appreciate. Both are excellent though.
Go to Wassail and experience them yourself.
See also: Shacksbury's new cans