Cider-makers aim to develop sector

Cider producers are diversifying into new categories in a bid to develop new drinking occasions for the drink.

Recent innovations include mulled cider, dessert cider, cider-based cocktails and a sparkling perry made using the Champagne method.

Producer Once Upon a Tree, holder of this year's International Cider & Perry competition Champions Cup, has added two cider-based extensions to its portfolio. Blenheim Orange 2008 is a single variety dessert cider that has been designed to perfectly accompany a dessert or cheeseboard, and Ribston Lawn sparkling perry, which has been designed to offer a substitute to sparking wine.

"I believe our dessert cider is unique in the UK, no-one else has attempted to use techniques borrowed from ice-wine production to make a sweet wine-like cider on a commercial basis," said director Simon Day.

"The apple juice is concentrated using a freeze-thaw method and the result is a very intense flavour similar to that of a dessert wine."

Day used his skills as a professional winemaker and viticulturalist to create the two drinks.

"My ambition is to bring techniques from the wine world to Herefordshire," he said. "Ribston Lawn sparkling perry is a fine, elegant drink with a fizz that you would expect from top quality Champagne."

Other producers are also looking at ways to diversify the cider category.

The Turberfield Royale cocktail is a new English perry-based cocktail created at the Talbot Inn in Ledbury. The drink, based on the Kir Royale, was the winning drink from six cocktails all created using combinations of sparkling wine, apple ciders, perries, blackcurrant cordial and strawberry bitters.

"The perry pears combine with our Pixley blackcurrant to create a luscious drink with suggestions of rose petals," said Pixley Berries cordials' Edward Thompson.