This includes the English “West Country” plus ciders inspired by that style. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.

Aroma/Flavor: No overt apple character, but various flavors and esters that suggest apples. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Some “Farmyard nose” may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination.

Appearance: Slightly cloudy to brilliant. Medium to deep gold color.

Mouthfeel: Full. Moderate to high tannin apparent as astringency and some bitterness. Carbonation still to moderate, never high or gushing.

Overall Impression: Generally dry, full-bodied, austere.

Comments: Entrants MUST specify carbonation level (still or petillant). Entrants MUST specify sweetness (dry to medium). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.

Varieties: Kingston Black, Stoke Red, Dabinett, Foxwhelp, Yarlington Mill, various Jerseys, etc.

Vital Statistics: OG: 1.050 – 1.075
FG: 0.995 – 1.010 ABV: 6 – 9%

Commercial Examples: [US] Westcott Bay Traditional Very Dry, Traditional Dry and Traditional Medium Sweet (WA), Farnum Hill Extra-Dry, Dry, and Farmhouse (NH), Wandering Aengus Dry Cider (OR), Red Barn Cider Burro Loco (WA), Bellwether Heritage (NY); [UK] Oliver’s Herefordshire Dry Cider, various from Hecks, Dunkerton, Burrow Hill, Gwatkin Yarlington Mill, Aspall Dry Cider