What is Cider and Perry?


Cider is an alcoholic drink: the product of fermented apple juice

With hundreds of different cider apple varieties available to the cider maker there is an almost limitless potential to produce drinks of different styles.

There are 3 key components to creating an excellent cider:

1. Quality:

The use of quality raw materials (ie apples)

2. Management:

Watchful management of fermentation and maturation to ensure there are no flavour or aroma faults

3. Balance:

Careful balance of flavours (See diagram)

Balance of Flavours diagram

Perry pear tree



Perry, although not as widely known as cider, has an equally long and illustrious history. It is the product of the fermentation of specific pears varieties, grown historically in the 3 Counties of Gloucestershire, Herefordshire and Worcestershire. Perry tends to be lighter and more floral than cider.

It also contains sorbitol, and unfermentable sugar, so is naturally sweeter than cider, too. When made in a modern style from non-traditional pears, this drink is often called pear cider, to enable the consumer to differentiate between the different type of drinks.