Collection: Dry Ciders - Raw Fermented Character

Dry ciders embrace the raw fermented character of the apple.  A good cider has many dimensions but on the simple dimension of sweetness, a fully "Dry Cider" is one where the yeast has done a spectacular job of turning the natural sugars in the apple or pear juice into alcohol and bubbles and transformed the simple sweet flavour of the original fruit into something more complex.  Dry ciders can be a great food match to something full flavoured or food with some fat content to contrast with the dryness of the cider.

Fully Dry ciders have very low residual sugar (Cider Australia defines Dry Ciders as having less than 9g/L). Our Sparkling Perry has less than 5g/L of sugar but the naturally occuring Sorbitol lifts the sweetness a little for most people.

Our Kingston Black and Heritage Blend ciders are Medium Dry meaning they have a little more sweetness that balances out the tannins and acidity of those ciders and their bitter-sharp cider apple content. 

A sweet cider is at the other end of the scale with more of the flavour coming from the raw original fruit. They will often have less alcohol if they are made traditionally.