Top 98 Ciders
in the World

Cidre de Bretagne are ciders produced in the Brittany region in France, clear or muddy alcoholic beverages made by the fermentation process, with a foamy head and fine bubbles throughout the body. The ciders vary in color from yellow to brown, according to their geographical positions, so ciders from Ille-et-Vilaine, which are more acidic, have a lighter color, and ciders from Finistére have a darker color because of the bitter apples from the area. Britanny ciders have a rich, rustic, fruity, flowery and bold flavor, and develop spicier flavors as they mature. When in Brittany, do not be alarmed when you order a cider and get it served in a cup instead of a glass, it is a traditional oddly-shaped tea cup, with or without handles, used to drink the local ciders.Expand

Cidre de Normandie is a cider, clear or muddled alcoholic beverage made through the process of fermentation in the French region of Normandy. Ciders from Normandy are light yellow to dark orange, with a foamy head and fine bubbles throughout their liquid body. The flavors are intense and rich - fruit, flowery and sweet, with a plethora of undertones reminiscent of apple, citrus fruit, peach, apricots, aniseed, lime, rose, cocoa, caramel and honey. The apples used in the process are sweet or bittersweet varieties, with the addition of perry pears to make the Normandy cider characteristically more acidic. Due to the slow and long fermentation, a deeper, sweeter flavor is produced, making the cider a great drink at the end of a big meal.Expand

Sidra de Asturias or Sidra d'Asturies is an apple cider made with fresh, locally-grown apples or apple must in Asturia, a mountainous region in Spain. There are three products protected under this designation: Sparkling cider, Natural Traditional cider, and Natural New expression cider, all of which have a minimum alcohol content of 5 %. Sidra de Asturias is traditionally sold in sidrerias, where the bartender serves the cider in rustic glasses. A traditional way of pouring, known as escanciado, sets it apart from any other cider type - the glass is held at hip height, while the bottle is held as high as possible in order to carbonate the drink as it "breaks" against the glass. Asturian cider is also often used as an ingredient in local gastronomy, especially in a variety of different marinades and sauces.Expand

Apfelwein is a traditional cider that is generally associated with Frankfurt and the state of Hesse. It is mainly made from cooking or dessert apples, and it comes in several styles, though dry (trocken) is the most common. German cider is usually light and tart with an alcohol content that generally falls between 5 to 7% ABV. Apfelwein has a long tradition in Hesse, but it became a household name in the 19th century, and it is now considered a signature regional drink. It is traditionally served in diamond-patterned glasses known as gerippte. Allegedly, this pattern was invented because people often used their hands while eating, and the ribbed design allowed them to have a better hold of the glass. When served communal style, it will come served in a bembel—a decorated clay pitcher that comes in several sizes. The standard serving size is 0.30-liter (10-oz). Although it is usually enjoyed neat, apfelwein can be mixed with soda (sauergespritzer), and in the wintertime, it is sometimes heated and flavored with cinnamon and cloves. Apart from Hesse, apfelwein is also produced in Baden-Württemberg, Rhineland-Palatinate, Saarland, and Bavaria. The only protected variety is Hessischer Apfelwein.Expand

This German apple cider is made by heating and fermenting the juice of locally-grown apples from the Granny Smith or Bramley cultivars. The cider has an alcohol content of 4.8%–7% and a very tart flavor. To produce this refreshing, sour beverage, apple juice is fermented with yeast. Apfelwein is produced in the German region of Hesse, mainly in Frankfurt and Odenwald. Some of the regions even host cider competitions and fairs for local cider producers. In Germany, cider is traditionally served in a so-called 'geripptes' glass that refracts light and improves grip. Mulled Apfelwein is also used as a folk cold remedy, or can be simply enjoyed as a warming beverage during winter, cooked and served with a cinnamon stick, some cloves, and a slice of lemon.Expand

Irish cider is a fermented apple drink that comes from the orchards of Ireland, where apple growing has been part of rural life for centuries. The craft of turning apples into cider has long roots on the island, with records suggesting that it was enjoyed as far back as the early medieval period, when orchards were planted by monks who valued both the fruit and the drink that could be made from it. Over time, cider became tied to farming communities in counties such as Armagh, Kilkenny, and Tipperary, where the climate and soil were especially favorable for apple cultivation. In more recent decades, it has grown beyond a farm beverage into a recognized symbol of Irish brewing and agricultural heritage. Making cider begins with pressing freshly harvested apples into juice, which is then left to ferment with natural or added yeasts. Different apple varieties are blended to achieve balance, with bittersweet and sharp apples providing depth and acidity while sweeter apples round out the flavor. The cider is then matured, filtered, and sometimes carbonated, depending on the style being made. The range of Irish ciders extends from crisp and dry versions that highlight the sharpness of the fruit to sweeter, more mellow bottles that appeal to a broader audience. Small-scale producers often embrace traditional orchard practices and minimal intervention in fermentation, while larger producers create consistent and widely distributed brands. Irish cider has some particular characteristics that set it apart from similar drinks elsewhere. The apple varieties cultivated in Ireland’s cool, damp climate give the cider a distinctive profile, with high acidity and freshness that stand out even in sweeter versions. In regions such as Armagh, which holds a protected geographical indication for its apples, the link between land and flavor is especially celebrated, reinforcing cider’s role as both an agricultural product and a cultural expression. Today, cider is enjoyed in pubs, at festivals, and at home across Ireland. It is usually served chilled, either on its own or alongside food. Its crispness makes it a refreshing companion to hearty Irish dishes such as stews, roast pork, or cheese platters, where it cuts through richness. It also pairs well with seafood, especially shellfish, reflecting its versatility at the table. In recent years, cider has seen a revival as craft producers experiment with small batches, heritage apple varieties, and barrel aging, ensuring that while rooted in farming traditions, Irish cider continues to evolve in contemporary settings.Expand

Ice cider is a novel invention introduced in the 1990s in Quebec. The idea for this cider variety was based on ice wine—in which the grapes are frozen before fermentation, creating concentrated, dessert-style wines. Making ice cider involves freezing fresh cider or leaving the fruit to freeze. It results in full-bodied and fruity ciders that are sweet but should be balanced by subtle astringency and bright acidity. The ciders are usually golden or amber-colored, while the alcohol content varies between 7 and 13%. They are mostly bottled in smaller bottles and are intended for sipping. These ciders can be made with various, usually local North American apple varieties. Ice ciders are traditionally made in winter. Commercial varieties were introduced in 1996, and most production is still based in Quebec. Christian Barthomeuf and Pierre Lafond are considered pioneers of the style.Expand

Somerset is one of the centers of cider production in England. The ciders from Somerset are typically dry and full-bodied. Their color can range from yellow to light amber, and they can be clear or cloudy. Most are intensely flavored, fruity, complex, and bittersweet, but they can vary in style and character. Somerset ciders are made by traditional methods and usually with sharper, bittersweet apple varieties such as Jerseys, Kingston Black, or Dabinett. Most ciders are a blend of apple varieties, but there are some single varietals. Somerset has a centuries-old cider tradition that most likely started in monasteries. It remains one of the most prolific regions for traditional English ciders.Expand

Basque cider is a naturally produced apple cider from the Basque Country. It is made from pressed apple juice that is then fermented into a cider. Basque cider does not include sugar or any other additions, and more than 100 bitter, acidic or sweet apple varieties are used in its production. In its native region, this famed cider is known as sagardo or sagarno. To make the cider, the apples are pressed to extract the juice. The juice is then filtered and allowed to ferment, usually for several months. The cider is produced in several styles, though the bone-dry version is prevalent. It typically ranges from pale yellow to golden and has a firm body and bright acidity. The alcohol level usually ranges from 5 to 11% ABV. It is believed that the cider tradition in the Basque region might date back to the Middle Ages. Despite the significant decline that started in the 17th century, the entire industry has been revitalized in the mid-20th century, and since the 1960s, Basque cider has been promoted as one of the most recognizable Basque products. The beginning of the cider season (sagardo denboraldia) starts in January and continues until April. In the past, the tradition of tasting cider in cider houses (sagardotegi)—which was often accompanied by regional snacks—was mainly reserved for the locals who would come to taste and buy the cider for their establishments. This practice began to change in the mid-20th century when cider houses saw this as an opportunity to elevate the whole tasting experience. Today, a visit to the region is not complete without a stop to several cider houses. The cider is kept in the barrels, and it is poured directly into the glass. The wooden cork (txotx) is pulled, allowing the cider to flow in a thin stream. The visitors need to strategically catch the cider with a glass. When poured correctly, the cider will be topped with foam, which should quickly disappear. The whole cider experience is accompanied by Basque dishes that come served on small plates. The dishes are usually traditional and straightforward, such as chorizo in cider, cod omelet, cheese, and quince jelly. At many cider houses, people typically eat standing, gathered around high tables. In its beginnings, cider was not bottled, and it was only kept in barrels and enjoyed during the season. Nowadays, most producers bottle the cider, making it a year-round beverage. Most production of apple cider in Basque is centralized in Gipuzkoa, while Astigarraga is known as the capital of cider. Expand

Cornouaille is a traditionally made cider produced since the 14th century from cider apples that have been grown in the region of Bretagne in France since the 6th century. During the production process, the apples are crushed or grated and the juice is fermented, and no water, sweeteners or carbonation can be added to the final product. Since the apples have a high content of natural sugar and tannin, the cider is unique for its reddish-brown orange color and a bittersweet aroma of orange peel and fresh apples with a mild acidity, leaving a nice, dry feeling on the palate. Expand

Alde Sider is a family-run cidery from Norway, located at Bleie Gård in the Sørfjorden valley, where fruit growing has been cultivated for generations. The name “Alde” comes from the old Hardanger word for apple and symbolizes a deep connection to local identity and tradition. Owner Olav Bleie, an engineer by profession, decided in 2014 to take the family’s fruit farming to a new level by starting professional cider production. Thanks to his knowledge and dedication, Alde quickly became one of the most renowned producers in the region. Production is based on apple varieties such as Gravenstein, Discovery, Summerred, and Aroma, which give the cider a distinctive balance of sweetness, acidity, and aromatic richness. Each year, they produce around 100,000 liters of cider, 50,000 liters of juice, and up to 15,000 liters of specialty products, including ice cider. Their products are characterized by a pure fruity profile, elegance, and pronounced terroir notes. Distribution takes place through selected restaurants and directly at the farm. Visitors are also offered tastings, where they can learn about the production process and enjoy the fjord landscape. Alde Sider has become an important part of the region’s tourism and gastronomy, recognized as an ambassador of local culture. Their philosophy is rooted in respect for nature, the use of local raw materials, and the pursuit of the highest quality.Expand

Kvestad Sideri is a family-owned cider farm from Hardanger, located in the village of Nå at about 220 meters above sea level, beneath the Folgefonna glacier. The farm has been cultivated by the same family for generations as part of a traditional cluster of homesteads known as a klyngjetun, reflecting a deep connection between local tradition and modern fruit growing. Their cider production relies on apple varieties grown in the region, such as Gravenstein, Aroma, Summerred, and Discovery, whose combinations create diverse aromas and styles. Their most renowned cider, “1808”, takes its name from the landslide that struck the farm in that year, leaving a lasting mark on local history. In addition to classic semi-dry ciders, Kvestad also produces Issider - an ice cider made by freezing and concentrating apple juice, rich in natural sugars and offering a full, intense flavor. All products are crafted in small batches with a strong focus on quality, giving the ciders authenticity and a clear expression of Hardanger’s terroir. Visually, they stand out with pure golden hues, while the taste combines apple freshness with the layered complexity of fermentation and a distinctly local character. Their mission is to preserve and further develop Hardanger’s fruit-growing tradition while promoting cider culture both in Norway and internationally. By combining sustainable practices, family values, and innovative approaches, Kvestad Sideri has become a notable player on the Norwegian cider scene.Expand

Maxim Brecht's Cider is a Russian craft cider producer founded by Maxim Brecht, who has been making cider since 2011 and officially established his cidery in 2016 in the Istra district. His philosophy is based on complete naturalness - using only freshly pressed apple juice without concentrates, added sugar, water, colors, flavors, or pasteurization. The apples come from orchards where no pesticides are used, preserving the authenticity and purity of the raw material. After specializing at the Cider Academy in England, Maxim planted a collection orchard with 57 European tannic apple varieties in the Tula region, which began producing its first fruits in 2022. Until then, most of the production relied on Russian dessert varieties, from which different cider styles were created. Their ciders are characterized by pronounced apple aromas, complexity, and a balance between acidity and natural sweetness. Minimal intervention in the fermentation process allows each bottle to retain its terroir and the individuality of the harvest year. The brand’s vision is to position cider as a worthy alternative to wine and sparkling drinks, with broad gastronomic potential. Thanks to this approach, Maxim Brecht's Cider has become recognized as one of the pioneers of authentic Russian cider. Today, their products stand out at festivals and in restaurants, attracting audiences who value natural and craft beverages. Through careful orchard management and ongoing innovation, Maxim Brecht continues to build a reputation as a producer who unites tradition, terroir, and contemporary craft spirit.Expand

Andreev Ciderworks is a craft cider producer from Saint Petersburg, founded in 2016 by Oleg Andreev, with its base in the village of Mistolovo in the Leningrad region. The production philosophy is rooted in the use of natural and locally sourced ingredients, primarily apples and pears from northwestern Russia, without concentrates, flavorings, or unnecessary additives. The ciders are made from freshly pressed juice and fermented with minimal intervention, ensuring an authentic taste that reflects the terroir of the region. Their portfolio includes a wide range of styles - from dry and sparkling varieties such as Rose Extra Brut with added red currant, to semi-dry options like Mirage of St Michel, and dessert ice ciders produced through juice cryo-concentration. In addition to apple ciders, they also produce perry made from pears, distinguished by refreshing acidity and balanced sweetness. Andreev Ciderworks has built a reputation as a producer that combines tradition with modern approaches, offering consumers a diverse selection of beverages suited both for gastronomic pairings and for pure enjoyment on their own.Expand

Clos Saragnat is an organic cidery and winery located in Frelighsburg, in the Canadian province of Quebec, renowned as a pioneering estate in the production of cider and wine. It was founded by Christian Barthomeuf and Louise Dupuis, with a clear vision to craft products exclusively through natural and ecological methods. Barthomeuf is a particularly significant figure, as in 1989 he created the first ice cider in Quebec, opening a new chapter in the region’s cider industry. The estate spans around 35 hectares of orchards and vineyards, situated on the sunny slopes of Mount Pinacle, providing a favorable microclimate and exceptional terroir. All apples and grapes are grown without the use of pesticides, herbicides, or synthetic fertilizers, and the practice of organic production is officially certified. The production process is based on minimal intervention in order to preserve the natural balance and expressiveness of the raw materials. Clos Saragnat fosters biodiversity and pays special attention to maintaining the soil and the local flora and fauna. Their products are distinguished by rich aromas, complexity, and a clear expression of terroir, making them outstanding examples of Quebec’s artisanal tradition. The estate is also a destination for visitors, where one can experience the harmony of nature, tastings, and the story of pioneering steps in the cider industry. Today, this cidery ranks among the most respected in Canada and represents a benchmark of quality and authenticity for cider and wine enthusiasts around the world.Expand

Åkre Gård is a family farm and cider producer from Norway, with a fruit-growing tradition spanning eight generations. Located on the western shore of Sørfjorden in the municipality of Ullensvang, the farm benefits from ideal conditions for cultivating apples that form the basis of their authentic products. Today, the estate is run by Arita and Gjermund Åkre, supported by the older generation, preserving a balance between tradition and innovation. Their most renowned brand, Edel Sider, has become a synonym for quality and elegance in Norwegian cider. Production is based on carefully selected local apples and techniques such as the traditional Champagne method, the Charmat method, and barrel aging. The farm is also part of the region’s tourism offer, providing tastings and “cider safari” tours that combine nature and gastronomy. Visitors can purchase their products directly at the farm, in selected shops, or in restaurants. The core values of their work are authenticity, naturalness, and elegance, making Åkre Gård one of the most recognizable cider producers in Norway.Expand

Misbeehavin’ Meads is a craft producer of meads and ciders based in Valparaiso, Indiana, which since its founding has established itself as one of the most innovative in this segment in the United States. Their focus is on blending traditional mead recipes with a modern experimental approach, releasing several dozen different labels each year. The core ingredient is high-quality honey, enriched with a wide range of fruits, spices, and even wooden barrels used for aging certain batches. Their portfolio includes sweet, semi-dry, and fully dry varieties, allowing them to meet the diverse tastes of consumers. Their philosophy is based on minimal intervention in the process - products are rarely filtered and not pasteurized, meaning each bottle preserves natural fullness and sometimes sediment as a mark of authenticity. The tasting room in Valparaiso offers visitors the chance to explore a broad selection of labels in a pleasant and informal atmosphere. The staff is known for their enthusiasm and willingness to share the production process and philosophy with anyone eager to learn more. In doing so, Misbeehavin’ Meads builds a community of mead and cider enthusiasts and raises awareness of this ancient yet modernized beverage.Expand

Sidrería Artesanal El Convento 1567 is a family-run artisanal producer from Zacatlán in the state of Puebla, Mexico, specializing in natural ciders, fruit wines, and liqueurs made from locally grown apples and other seasonal fruits. Their production relies on traditional fermentation methods with minimal use of additives, preserving the authentic flavor of the fruit and highlighting the distinctive character of the local terroir. In addition to cider, the company offers a variety of liqueurs, rum- or whisky-based creams, fruit preserves, and dehydrated fruit, giving the brand a broad gastronomic profile. Visitors can tour their small facility to observe the entire process - from apple pressing to fermentation and bottling - and taste products directly at the source. El Convento 1567 positions itself as a regional producer committed to preserving tradition, working with local ingredients, and offering handcrafted products with a clear identity and strong sense of place.Expand

Au Pied de Cochon Cidery is a craft cidery located in Mirabel, Québec, founded in 2019 as part of the broader culinary project known for the restaurant of the same name. Their mission is to express the richness of the local terroir through cider and showcase the diversity of apple varieties grown in the region. Production is based on fruit from their own orchards as well as selected local growers, ensuring authenticity and quality. They offer around 20 different ciders, ranging from classic styles to flavored and experimental variations. Their portfolio includes sparkling ciders, traditional bouché styles, as well as fruit-forward versions enhanced with spices or other fruits. With an average alcohol content of around 6%, their ciders are equally suitable for food pairings or casual enjoyment. Distribution runs through restaurants, bars, wine shops, and specialty stores across Québec, making them a recognized brand in the region. Their philosophy is rooted in a craft approach and respect for natural fermentation processes, without unnecessary intervention. Special attention is given to developing a wide range of styles that appeal to diverse audiences - from those who enjoy light and fruity notes to those seeking more complex and rustic expressions. Their success reflects the growing interest in cider culture in Québec and Canada as a whole. Today, Au Pied de Cochon Cidery represents a blend of culinary expertise, artisanal craftsmanship, and passion for authentic flavors.Expand

Valverán is a specialized producer of ice cider based in Sariego, in the Asturian region of northern Spain, an area deeply rooted in cider-making tradition known as the “Comarca de la Sidra”. Established in 1998 by the Masaveu family, the project was conceived with the aim of creating a high-quality product that reinterprets traditional cider through a more refined and innovative approach. Valverán is recognized as a pioneer of ice cider production in Spain, having introduced this style in 2007, inspired by techniques more commonly associated with Canada. The production relies on estate-grown apples, with over ten native Asturian varieties cultivated to achieve a balanced blend of acidity, sweetness, and bitterness. The process is meticulous and time-intensive, involving careful hand selection of fruit, freezing or simulation of frost conditions, slow fermentation, and extended aging that can last up to two years. It takes at least twenty apples to produce a single bottle, resulting in a concentrated and complex profile. Their flagship product, Valverán 20 Manzanas, has received international recognition, including being named the world’s best specialty cider at the World Cider Awards. The cider is characterized by pronounced apple aromas, citrus nuances, and subtle quince notes, with a well-balanced interplay between sweetness and acidity. This balance makes it suitable for pairing with cheeses, foie gras, or lightly sweet desserts. Valverán stands out as a producer fully dedicated to ice cider, combining regional identity with technical precision and a focus on limited, high-quality production.Expand