Botanical Cider includes ciders with any combination of culinary spices, herbs, and vegetables. See below for common examples. Entrants should specify the variety of adjuncts used on the entry form.
High-scoring entries balance the flavors and aromas of the base apple character alongside the profile of the adjuncts. The entry should present as a beverage that is unmistakably a cider (i.e. as opposed to a wine, malt, or spirit-based beverage). Oxidation is a fault.
Common Appearance: Clear to brilliant. Color appropriate to added ingredients.
Common ABV Range: 5-9%
Common Adjuncts: Nuts, chili peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, cinnamon, tea, cucumber.
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