Heirloom ciders are often defined by a higher intensity of flavor than Modern Cider, often derived through the intentional use of antique, heirloom, and multi-purpose varieties. Acid, alcohol, and mouthfeel are often elevated due to the chemistry of the apples used. Ciders that present a prominent tannin profile should be entered into the Tannin Forward Cider category.
A high-scoring entry in this category will provide complex aromatics and richness in flavor – a refreshing drink of some substance. Harsh phenolics, VA, and oxidation are faults.
This category is divided into two awards based on sweetness level: dry and sweet.
Common Appearance: Hazy to brilliant, and pale to dark gold in color.
Common ABV Range: 3-9%
Commonly Used Varieties: Golden Russet, Baldwin, Gravenstein, Bramley, Winesap, Cox’s Orange Pippin, Ashmead’s Kernel, Newtown Pippin, Bohnapfel, Goldparmäne, Kaiser Wilhelm, Boskoop, Ingrid Marie, Franskar.
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