New England Cider was a distinct style category from 2005-2016. Most New England Ciders should now be entered in Wood Aged Cider, Wood Aged Specialty Cider, or Specialty Cider and Perry.
This is a cider made with characteristic New England apples for relatively high acidity, with additives to raise alcohol levels and contribute additional flavor notes.
Aroma/Flavor
A flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar additives; traditionally dry.
Appearance
Clear to brilliant, pale to medium yellow.
Mouthfeel
Substantial, alcoholic. Moderate tannin.
Overall impression
Substantial body and character. Typically relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol.
Comments
Additives may include white and brown sugars, molasses, small amounts of honey, and raisins. Additives are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle.
Varieties
Northern Spy, Roxbury Russet, Golden Russet, Baldwin, etc.; many traditional New England apples.
Vital Statistics
OG: 1.060 – 1.100
FG: 0.995 – 1.020
ABV: 7 – 13%