A full-bodied, often quite dry cider from the West Country of England, made from tannic bittersweet and bittersharp apples. Higher in tannin and lower in acidity than common cider, with a long, drying finish and subtle, non-fruity apple character. Typically 6–9% ABV.
In the glass
Origin
Cider has been made in the West Country of England — Somerset, Devon, Herefordshire, and neighboring counties — for centuries, built on tannic ‘cider apple’ varieties bred for fermentation rather than eating. This regional style, fermented dry and often with a rustic edge, is distinct from the lighter, acid-driven ciders made elsewhere from table apples.
Notes
The defining contrast with common cider is tannin: English cider is structured and drying, with apple expressed as earthy complexity rather than fresh fruit. A light farmyard or smoky note can be authentic, but a strong, lone barnyard funk is a flaw.
Defining examples
Oliver’s Traditional Dry·Henney’s Vintage Cider·Aspall Imperial Cyder·Burrow Hill Cider