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This profound, off-dry sparkling pear cider from Normandy comes from biodynamically farmed, 300-year-old trees.

Aval takes its name from the Breton word for “apple,” linking the producer directly to Brittany’s long cider tradition. This French rosé cider is made with red-fleshed apples, whose naturally colored juice gives the cider its pink hue, and comes in a convenient 330ml bottle.

Aval takes its name from the Breton word for “apple,” linking the brand directly to Brittany’s Celtic language and long cider tradition. Presented in a 330ml format, this French Blanc cider offers a compact introduction to a beverage category rooted in fermented apple juice.

Poiré Granit is named for the granite, located far below the surface of the soil, that the pear tree roots stretch to reach. This deep root system gives the fruit its distinctive minerality, even more apparent in this cuvée, as it is sourced from the oldest trees on the property. Located in southern Normandy, Domaine Bordelet has seen inspiration from top tier collaborators, including Dider Dagueneau, an active part in this project in 1989, and master distiller Jean Pierre Ferrand, who contributed in 1997. The team is also committed to biodynamic practices; orchards have been certified organic since 1996. Former sommelier Eric Bordelet took over the family business in 1992 and explains his philosophy, "I wanted to apply what I’d learnt about oenology to cider making."

From a former rock-star sommelier of the Parisian wine scene, this slightly sweet cider is produced from the fruit of apple trees more than 50 years old. Tones of baked apple drizzled with honey beg to be paired with warm apple pie à la mode. Don’t let the sweetness fool you—there’s enough tannin and acid to please even dry-seeking palates.

Aval means “apple” in Breton, the Celtic language historically spoken in Brittany. This French “Gold” cider is presented in a convenient 330ml format, connecting its apple-based category with a name rooted in one of France’s most closely associated cider-making cultures.

From a former rock-star sommelier of the Parisian wine scene, this slightly sweet cider is produced from the fruit of apple trees more than 50 years old. Tones of baked apple drizzled with honey beg to be paired with warm apple pie à la mode. Don’t let the sweetness fool you—there’s enough tannin and acid to please even dry-seeking palates. (AP)

Founded by Clement Chevallier at Aspall Hall in Suffolk in 1728, Aspall has been making English cider for nearly three centuries. This 500ml Dry English Cider continues that longstanding cider-making tradition, linking the producer’s modern range to its deep roots in the Suffolk countryside.

100% West Coast apples

Former sommelier Eric Bordelet returned to his family’s Normandy estate in 1992, applying a wine-inspired approach to traditional orchard fruit. Sidre Argelette is his off-dry apple cider, presented in a 750ml bottle and rooted in the French tradition of carefully crafted, bottle-fermented cider.

Using a blend of Organic & Biodynamic Wild Heirloom Golden Apples from the Astigarraga appelation, this Basque cider is one of the region's finest. Freshly hand-picked wild apples are fed via a gentle water press to a proprietary crusher for first-press juice only (similar to Extra Virgin Olive Oil) before being moved to wooden barrels for aging and natural fermentation. There are no other ingredients other than first-press juice and natural wild yeasts from the apples. Aged five months in large neutral wooden barrels called "Kulepas." The nose of this incredibly elegant and bone-dry cider is both fresh and yet slightly funky (in a very good way). The cider is unfiltered and slightly effervescent, with strong aromas of apple, peach and orange blossoms. Yeasty, tart, and full apple flavor. This cider is so dry people often mistake it for Mitch Hedberg. But, therein lies its charm. Perfectly balanced acidity, minerality, and bittersweet notes all lend this simple yet complex drink it’s unique flavor unlike any other cider. Pairs perfectly with both fatty and lean foods, from sliced ham and grilled sausages, to grilled poultry or fish filets, to clean spirits in balanced cocktails.

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Txerri is the playful yet serious creation of Ion Astiazaran, who took the reins from his father Juan Inaxio in 2019 at Sagardotegia Iruin in Zubieta, Guipuzkoa. While Ion remains devoted to the tradition of sagardoa, he has already distinguished himself with innovative projects such as this remarkable cherry cider. The name “Txerri,” meaning pig in Basque, hints at the irreverence of its presentation, yet the craft inside the bottle is impeccable. The base is a classic Basque blend of 70% sharp and 30% bittersweet apples, farmed with organic practices and fermented spontaneously. The apples are hand-harvested, crushed, rested overnight, and pressed into neutral chestnut barrels for wild fermentation and maturation over four months. The twist comes with local cherries, frozen to release their natural pectin, then steeped in the cider at 100g/L for 90 days before bottling without sulfur. The result is an expressive cider at 6% ABV that marries candied strawberry and tart citrus aromatics with the tension of firm apple tannins and brisk lemony acidity. A faint residual sweetness softens the acetic edge typical of Basque cider while preserving its rustic authenticity. Refreshing, bright, and a touch whimsical, it is ideal with Idiazabal cheese, grilled fish, lobster, or simply as a session-worthy companion that captures both tradition and playful innovation .

Gravenstein apples, a historic variety long associated with California orchards, anchor this barrel-aged cider from Eye Cyder Works. Its solera approach draws on a fractional-blending tradition in which portions of successive batches are combined over time, creating continuity across the evolving blend. Presented in a 500ml bottle.

Barrel-aged with Gravenstein apples and redwood tips, Eye Cyder Works’ “Fresh Tips” is a California cider built around an unusual pairing of orchard fruit and fresh tree growth. Presented in a 500ml bottle, it connects cider production with two ingredients closely associated with California’s landscape and agricultural history.

100% West Coast apples w/ hibiscus and rosehips

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Gurutzeta is a cider house in Astigarraga, Gipuzkoa, a town closely associated with the Basque Country’s longstanding cider tradition. “Sagardoa” is the Basque word for cider, linking this Spanish cider directly to its regional heritage. This 12-ounce can offers the traditional category in a compact format.

Washington produces more apples than any other U.S. state, making it a natural home for Yonder Cider Co. This Dry hard cider brings the state’s apple-growing identity to a convenient 16-ounce can, connecting a modern cider format with one of Washington’s signature crops.

Yonder Cider Co. makes its cider with apples grown in Washington’s Wenatchee Valley, one of the state’s major tree-fruit regions. Palisades brings blackberry and sage to the producer’s Washington hard-cider lineup, packaged in a convenient 16-ounce can.

California’s Far West Cider Co. combines hard apple cider with guava in “You Guava Be Kidding Me,” a semi-dry release packaged in a 12-ounce can. The playful name puts its guava addition front and center.

Newtown Pippin originated as a chance seedling in Newtown, Long Island—today part of Queens—in the early 18th century. The apple later became an important American export and was grown at Thomas Jefferson’s Monticello. Haykin Family’s Colorado cider places this historic American variety at the center of the bottling.

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Shacksbury is a Vermont cider producer based in Vergennes, in the Champlain Valley. This dry hard cider brings together cider, yuzu, and ginger in a convenient 12-ounce can, offering a contemporary combination from a producer rooted in the state’s apple-growing landscape.

Winter Creek Cider is a blend of heirloom and cider apple varieties from sustainable and organic orchards in Nevada City.

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Barrika draws on the cider tradition of Spain’s Basque Country, where cider is known as sagardoa. Basque cider houses traditionally serve it directly from large wooden casks during txotx season, catching the stream in glasses. This 330ml bottle offers the tradition in a compact format.

Tart, dry, funky. Ripe and overripe apple aroma. A crisp and slightly saline finish. Acidity lends itself to a great pairing with fish and cured cheeses. Alternatively, Barrika can provide an interesting contrast to heavier foods such as burgers and, as it is frequently enjoyed in Basque Country, with steak.

Extra Brut French craft cider created in Beaune, Burgundy from the blend of dozens of apples varietals hailing from Burgundy, Normandy, Brittany and Pays d’Othe. Fermented (indigenous yeasts) and aged several months in a wide range of white and red wine barrels : Aligoté, Chardonnay, Pinot Noir, Cabernet Sauvignon. Natural second fermentation in bottle (Champagne method) Méthode champenoise is achieved using no cane or other processed sugar. Ciders are aged in still form for a full year in barrel. During the following harvest, unfermented apple juice is added to raise sugar levels, which then ferments in bottle to create the fine bead of carbonation.

Ben Nielsen of Lassen uses biodynamically grown apples from Anderson Valley to craft this single orchard dry cider.

Co-founders of the Vermont-based cidery, David Dolginow and Colin Davis, used nine different apples sourced from both New England and from across the pond, including Browns, Ellis Bitter, Dabinett, Michelin, Jonagold, McIntosh, Empire, Spartan, and Somerset Redstreak. The English varieties give the cider structure and complexity while the American varieties give it refreshing gulpablility. Apple varieties - Jonagold, Spartan, McIntosh, Empire, Ellis Bitters, Browns, Michelin, Somerset Redstreak, and Dabinett Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England

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The Winesap apple is an heirloom variety commonly said to have a vinous, or wine-like, flavor and has a long history of being used for cider. It was at one time a major commercial variety, especially in the southern states. It produces well in warmer climates, including California. All the apples used in this cider come from the Sierra foothills. The cider is wild fermented to full dryness in neutral French oak red wine barrels. At bottling, a small amount of fresh juice is added so that the cider is naturally carbonated from bottle conditioning.

Eric Bordelet worked as a sommelier at Paris’s L’Arpège before returning to Normandy to produce cider and perry. His “Pearlant-Pear” sparkling pear juice offers a different expression of the orchard fruit central to his work, packaged in a 330ml bottle.

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