
Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'


Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'


Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'

CIDER REGIONS
Major cider-producing regions worldwide are known for distinct apple varieties, traditional methods, and localised styles of cider:
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Normandy and Brittany, France: These northern French regions are the world's largest cider producers. Normandy is famous for its balanced climate and apple varieties, producing complex ciders aged often in wooden barrels. Brittany produces lighter, fruitier, and more effervescent ciders. Both have long traditions of natural fermentation and strict regional methods (AOP labeled ciders .
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West Country, England: Including counties like Somerset and Herefordshire, the West Country is famous for robust, tannic traditional English farmhouse ciders and scrumpy. Herefordshire is noted for high-quality bittersweet apple orchards and both sparkling and still ciders.
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The "Eastern Counties" cider region in England broadly covers the eastern part of the country, including counties such as Suffolk, Norfolk, Kent, and Sussex. The cider typically uses a blend of eating apples and cooking apples rather than exclusively traditional cider apple varieties. This often results in ciders that are crisp, refreshing, and range from medium-dry to lighter styles.
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Asturias and Basque Country, Spain: Asturias accounts for over 80% of Spain’s cider production. Spanish sidra (cider) is dry, tart, and traditionally poured from a height to aerate it. The Basque Country produces sagardoa, a highly acidic, unfiltered, and wild-fermented cider often served straight from large wooden barrels.
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North America (USA and Canada): Vermont leads in craft cider production in the US, emphasizing heirloom apples and traditional European techniques. The North American market overall is large and growing.
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Other regions: Cider is also produced in Portugal (Minho, Madeira), Germany, South Africa, Japan, New Zealand, and Australia, though traditionally Europe is most famous for cider making.
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Useful links:
https://www.falstaff.com/en/news/cider-cidre-sidra-the-six-best-cider-regions
https://thecraftycask.com/craft-cider/ciders-boozy-geography-lesson/
https://www.cider-notes.com/juicy-bits/regions-for-cider-making-in-the-world/
https://en.wikipedia.org/wiki/Cider
http://www.ciderworkshop.com/tourism_cidercountry.html
https://www.futuremarketinsights.com/reports/cider-market
https://www.marketresearchfuture.com/reports/cider-market-2544
https://www.fortunebusinessinsights.com/cider-market-112298
https://www.greatbritishchefs.com/features/international-cider-varieties