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The characteristic being examined describes a specific style of alcoholic beverage produced in a particular New York City establishment. The adjective “dry” indicates a low residual sugar content in the cider, resulting in a less sweet and more tart or crisp flavor profile. The inclusion of “kinda” suggests a nuanced dryness, potentially indicating a dryness level that is not extreme but rather moderate. For example, one might say the beverage possesses a dryness that balances the fruit’s natural sweetness without overwhelming the palate.

This characteristic is important because it directly influences the drinking experience, dictating the beverage’s perceived sweetness and overall flavor balance. Dry ciders often appeal to consumers seeking a refreshing and less sugary alternative to sweeter alcoholic drinks. Historically, drier cider styles have been associated with traditional cider-making techniques, emphasizing fermentation and minimal intervention to allow the fruit’s inherent tartness to express itself. The dryness level can also impact the beverage’s suitability for pairing with various foods, influencing the overall dining experience.

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