I agree 100% with CRock, it is (in my opinion) the best commercial juice I have found. Made from sweet USA Grown Apples. (did I mention ALL USA grown apples?) I don't add any acid or tannins and it turns out perfect for my style or cider. I use brown sugar and raisins and ferment to about 1.002-1.004. It's not overly complex, but it makes a nice young cider. I've never aged any longer than about 2-3 months. But with some conditioning and the addition of some other apple blends, you could probably age it for longer.
I make a lot of one gallon batches using this juice. Ferment in a glass jug, ferment for 2 weeks and just dump it back in the original kirkland jug. If I use dry nottingham yeast it ferments to 1.020, if I pitch a gallon of this juice on the previous yeast cake it ferments to 1.012.
Put the whole plastic jug in the fridge and you have a nice still, sweet-ish 'party' cider in it's original container. (It usually lasts a day or two before it's consumed)