New definition of cider is welcomed

New regulations that set a minimum juice content for cider will benefit quality producers and protect the integrity of the category.

So says the National Association of Cider Makers (NACM), which welcomed the rules that mean cider must have at least 35% apple juice content when sold in the UK.

Previously there was no minimum juice content level for a drink to be defined as cider.

Products below the 35% level are classified as "made wine" and will be subject to higher duty rates.

This category also includes ready-to-drink brands with alcohol content below 5.5% ABV.

The rules have been passed in Parliament via the Alcoholic Liquor Duties (Definition of Cider) Order 2010.

This also mandates that perries must have a minimum pear juice content of 35%.

Henry Chevallier Guild, chairman of the NACM, says: "The NACM welcomes the Government's continued willingness to work with us to make positive changes and to understand the unique nature of our industry - like the hugely beneficial contribution made by planting new orchards even though this is an investment measured in decades.

"Their clear determination to consider in detail the duty and definition of cider is to be applauded in the context of the great volume of 'background noise' on alcohol in general and cider in particular.

"It is vital if we are to balance the development of sensible legislation and the need to address alcohol misuse then retailers, producers and all other agencies must not muddle the issues - whether that is because of a limited understanding of the facts or as an intentional consequence of placing a narrow interest ahead of the available evidence."

He added: "We have all worked really hard to produce the definition.

"This not only ensures that mainstream manufacturers can continue to invest in orcharding and processing equipment safe in the knowledge they will not be unfairly penalised.

"Vitally, it protects the smaller craft end of the market as well. It also clarifies the issue for everyone."