A strong, robust North American cider boosted with sugar adjuncts — historically white and brown sugar, molasses, or even raisins — to raise the alcohol well above ordinary cider. Typically 7–13% ABV, dry, with a warming character and a clean, wine-like depth.
In the glass
Origin
In colonial and early-republic New England, cider was the everyday drink, and producers commonly fortified it with sugar, molasses, or raisins to make a stronger, longer-keeping product. That high-gravity, adjunct-boosted approach defines the New England style today, where examples are sometimes finished in spirit barrels such as rum.
Notes
The signature is strength plus sugar adjuncts: not a dessert cider, but a dry, potent one where added fermentables drive the alcohol up while the finish stays dry. Distinct from common cider’s lighter, table-apple profile.
Defining examples
Farnum Hill Extra Dry·West County New England Style·Stormalong Legendary Dry