The Most Important Regions for Cider Making in the World
Despite what many might think, cider has been a staple beverage for centuries in many countries, offering a wide range of styles with flavors, traditions, and techniques that vary immensely depending on where it’s made. While often overshadowed by wine and beer, cider has its own rich culture and a growing fanbase worldwide. But not all cider is created equal. The apples, the climate, and the centuries-old traditions of certain regions have made them the undisputed powerhouses of cider making. Let’s take a journey through the most important cider-making regions in the world and see what makes them so special.
1. Normandy, France
France is known for its wine, but when it comes to cider, Normandy takes the crown. The region has been making cider for centuries, and its apples are considered some of the finest in the world. With a climate that perfectly balances warmth and moisture, Normandy produces a variety of apples that range from sweet to bitter, giving its ciders incredible complexity.
Normandy ciders are typically made using traditional methods, including natural fermentation and aging in wooden barrels. You’ll often find “Cidre de Normandie” labeled as either doux (sweet), demi-sec (semi-dry), or brut (dry). If you want to experience Normandy cider in its most authentic form, look for AOP (Appellation d’Origine Protégée) ciders, which guarantee they were made using strict regional methods.
And let’s not forget Calvados, Normandy’s famous apple brandy. If you love cider, this distilled version is a must-try.
2. Asturias, Spain
Spain’s Asturias region takes cider seriously. Here, it’s not just a drink—it’s a way of life. Known as “sidra,” Asturian cider is distinctively dry, tart, and still (the exact opposite of many like many commercial so-called ciders). It’s poured in a unique way, too. The traditional method, called escanciar, involves holding the bottle high above the head and pouring the cider into a glass below to aerate it and enhance the flavors.
Sidra is made primarily from native Asturian apple varieties, which are high in tannins and acidity. The result is a rustic, bold drink that pairs wonderfully with local cheeses and meats. When visiting Asturias, don’t miss a chance to visit a sidrería, where locals gather to enjoy cider straight from the barrel in a lively, communal setting.
3. Herefordshire, England
England has a deep cider-making tradition, and Herefordshire is at its core. With rolling orchards filled with bittersweet cider apples, this region produces some of the best and most well-balanced ciders in the world.
Herefordshire ciders tend to be more full-bodied and complex, thanks to the wide variety of apples grown here. The county is home to some of the biggest names in cider, like Tom Oliver and Ross-on-Wye, as well as many more craft producers dedicated to traditional methods.
One thing that sets English cider apart is its diversity. Whether you prefer a bright and refreshing sparkling cider or a rich and tannic scrumpy (a rustic, unfiltered cider), Herefordshire has it all.
4. Basque Country, Spain
Just like Asturias, the Basque Country is another cider stronghold in Spain. Basque cider, or “sagardoa,” is even more acidic and wild than Asturian sidra. Traditionally fermented in large wooden barrels, sagardoa is unfiltered and uncarbonated, resulting in a drink that feels more like a funky, natural wine than a typical cider.
Visiting a Basque cider house, or sagardotegi, is an experience in itself. Cider is served directly from the barrel, and meals are often centered around giant steaks, salt cod, and local cheeses. If you’re looking for an adventurous cider experience, the Basque Country is the place to go.
5. Vermont, USA
The United States has a long history with cider–here called hard cider to denote that it contains alcohol–but it’s Vermont that has led the craft cider revival in recent decades. With its cold climate and rich apple-growing heritage, Vermont produces some of the most refined and innovative ciders in the country.
Producers like Shacksbury, Eden, and Citizen Cider have helped put Vermont on the cider map, focusing on heirloom apple varieties, wild fermentation, and traditional European techniques. Whether it’s ice cider (a concentrated, sweet cider made from frozen apples) or a crisp, dry farmhouse cider, Vermont showcases the best of American cider craftsmanship.
6. Somerset, England
No list of cider regions would be complete without Somerset. Often referred to as the birthplace of traditional English farmhouse cider, Somerset is known for its robust, tannic ciders made from centuries-old apple varieties.
Somerset ciders often have a strong, earthy character, thanks to natural fermentation and minimal intervention. This is also where you’ll find scrumpy, a term used to describe strong, unfiltered farmhouse cider. If you want a truly old-school cider experience, Somerset’s historic cider houses are the place to be.
7. Brittany, France
Brittany, just south of Normandy, is another cider-producing powerhouse in France. The ciders here are slightly different from their Norman counterparts, often lighter, fruitier, and more effervescent. Breton cider pairs beautifully with the region’s famous crêpes and galettes.
One unique aspect of Breton cider is its strong connection to traditional farming. Many small-scale producers use organic and biodynamic methods, creating ciders that are as natural as possible. Look for labels like Cidre Breton or Cidre de Cornouaille for some of the best examples.
Final Thoughts
Cider is more than just a drink—it’s a reflection of the land, the apples, and the traditions that shape it. From the bitter and funky sidras of Spain to the refined and complex ciders of France and England, every region brings something unique to the table. Whether you prefer a dry, tart farmhouse cider or a sweet, sparkling variety, there’s a cider out there for you.
Next time you raise a glass, take a moment to appreciate where it comes from. After all, cider isn’t just about apples—it’s about history, culture, and craftsmanship. Cheers, or in this case, Wassail!!