Heritage Ciders are made primarily from antique/heirloom varieties of eating apples (also known as multi-purpose apples) that may have higher acidity and more robust flavor than contemporary dessert/culinary varieties. Multi-purpose apples do not include classic bittersweet and bittersharp varieties, which have a tannin content greater than 1500ppm. Heritage Ciders may have some tannin, but it is not a defining trait.
Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character. Acidity is medium to high, refreshing, but must not be harsh or biting.
Hazy to brilliant, pale to dark gold in color.
Medium to full bodied. Low astringency.
A refreshing drink of some substance – not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere. Heritage Ciders that are more robust may contain higher acid levels than Modern Ciders.
Primarily multi-purpose varieties (Northern Spy, Russets, Baldwin). Dessert/culinary varieties, cider-specific bittersweets and bittersharps, crabapples, and suitable wildings may also be used.
The entrant may specify the apple variety (or varieties) in the Additional Information section. If specified, judges will expect varietal character.
If ABV is above typical range, the entrant should provide details on growing conditions, apple varieties and/or production methods.
ABV: 3 – 9%