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Regional differences in cider flavour & profile

West Midlands & South West of England: have a distinctive bittersweet taste (bitterness), & mouth feel (astringency and body) and spicy, woody and smoky characteristics of traditional high-tannin cider apples

Eastern Counties: traditionally made from dessert apples. Display fresh, acidic and high fruity notes typical of the types of apple used

Somerset: often quite dry and typically display the fruity and tannin-like qualities of local bittersweet & bittersharp apples . Herefordshire: Distinctively bitter, full bodied and astringent. High tannin flavours, almost certainly made from traditional bittersweet varieties. Big on fruit flavours, oaky & spicy

French ciders : typically low in alcohol, often fairly sweet, with sherry-like qualities. Frequently naturally sparkling due to secondary in-bottle fermentation. Spanish ciders : usually quite dry, non- carbonated (still) and often have a noticeable acetic acid tang

Devon: much more woody flavours, typically mahogany coloured and fairly acidic .