28A. New England Cider

This is a cider made with characteristic New England apples for relatively high acidity, with adjuncts to raise alcohol levels.

Aroma/Flavor

A dry flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar adjuncts.

Appearance

Clear to brilliant, pale to medium yellow.

Mouthfeel

Substantial, alcoholic. Moderate tannin.

Overall impression

Substantial body and character .

Comments

Adjuncts may include white and brown sugars, molasses, small amounts of honey, and raisins. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle. Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, or sweet).

Varieties

Northern Spy, Roxbury Russet, Golden Russet

Vital Statistics

Commercial Examples

There are no known commercial examples of New England Cider.