We started out trying this neat (one of the recommended ways to drink it). We found it intensely tart and acidic with almost a pickle nose. The flavors were complex, but it remained strongly sour with the addition of tonic. Some of the panel are fans of shrubs/drinking vinegars, and felt that this is a step above them in intensity. We also thought this would be a very interesting ingredient to experiment with in cocktails. We would pair this with something with some salt and fat, like cheese and crackers.