Cider Collection

The Renaissance of Orchard Fermentation

Cider—fermented apple juice—holds one of the deepest traditions in beverage history, spanning the ancient orchards of England and France to colonial North America. Far beyond simple tavern refreshments, fine cider is a direct reflection of terroir, apple selection, and cellar artistry, mirroring the complexity and nuance of fine wine.

Today’s cider world balances two distinct movements: the modern craft revolution—focused on vibrant fruit expression, botanical infusions, and sessionable drinkability—and traditional farmstead production, where centuries-old heirloom and bittersweet apple varieties deliver structural depth, natural carbonation, and striking minerality.

Orchards, Apple Varieties & Cellar Craft

Just as winemakers select specific grape clones, cider makers select specific apple classifications to balance sweetness, acidity, and structure:

• The Four Apple Categories:

  • Sweets: High sugar for natural alcohol and rounded fruitiness.

  • Sharps: High malic acid delivering crisp, quenching freshness.

  • Bittersweets: High tannins and lower acidity, creating body, astringency, and mouthfeel.

  • Bittersharps: High tannins and high acidity for intense structure and aging capacity.

• Fermentation Styles: Ranging from clean, temperature-controlled stainless steel ferments that preserve bright orchard fruit to native wild-yeast fermentations in neutral oak barrels (sur lie aging) that add earthy complexity and creaminess.

• Perry (Pear Cider): A historic cousin to apple cider made exclusively from fermented perry pears, offering delicate floral aromas, residual natural sweetness (sorbitol), and a silky, elegant palate.

Global Styles & Regional Profiles

• English Heritage Cider (West Country & Herefordshire): Built on traditional bittersweet apples like Dabinett and Kingston Black. Naturally dry, rich in amber color, with deep tannins, earthy funk, and notes of baked apple, leather, and oak.

• French Cidre (Normandy & Brittany): Crafted via keeving—a process that halts fermentation naturally to retain unfermented fruit sugars. Unfiltered, gently sparkling, low in ABV (3–5%), and packed with rich ripe apple, barnyard warmth, and velvety sweetness.

• Spanish Sidra (Asturias & Basque Country): Tart, completely dry, and high in volatile acidity. Traditionally poured from a height (el escanciado) to aerate, delivering wild notes of green apple, citrus peel, sourdough, and bone-dry minerality.

• Modern Craft & New World Cider (North America & Beyond): Bright, fruit-forward, and clean. Ranging from bone-dry heirloom single-varietals (such as Golden Russet or Newtown Pippin) to innovative botanical blends infused with hops, berries, ginger, or aged in bourbon barrels.

Epicurean Food Pairings

• Dry & English Styles: Sharp English cheddar, pork chops with braised apples, roasted sausage, pork belly, and rich game pies.

• French Keeved Cidres: Creamy cheeses like Camembert and Pont-l'Évêque, galettes, savory crepes, and fruit tarts.

• Spanish Sidra: Salted tapas, grilled octopus, garlic prawns (gambas al ajillo), fried sardines, and cured jamón Ibérico.