This includes the English “West Country” plus ciders inspired by that style. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.
Aroma/Flavor
No overt apple character, but various flavors and esters that suggest apples. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Some “Farmyard nose” may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination.
Appearance
Slightly cloudy to brilliant. Medium to deep gold color.
Mouthfeel
Full. Moderate to high tannin apparent as astringency and some bitterness. Carbonation still to moderate, never high or gushing.
Overall Impression
Generally dry, full-bodied, austere.
Comments
Entrants MUST specify carbonation level (still or petillant). Entrants MUST specify sweetness (dry to medium). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.
Varieties
Kingston Black, Stoke Red, Dabinett, Foxwhelp, Yarlington Mill, various Jerseys, etc.
Vital Statistics
| OG | 1.050 – 1.075 |
| FG | 0.995 – 1.010 |
| ABV | 6 – 9% |
Commercial Examples
[US]
- Westcott Bay Traditional Very Dry
- Traditional Dry and Traditional Medium Sweet (WA)
- Farnum Hill Extra-Dry, Dry, and Farmhouse (NH)
- Wandering Aengus Dry Cider (OR)
- Red Barn Cider Burro Loco (WA)
- Bellwether Heritage (NY)
[UK]
- Oliver’s Herefordshire Dry Cider
- various from Hecks
- Dunkerton
- Burrow Hill
- Gwatkin Yarlington Mill
- Aspall Dry Cider