C2E Cider with Herbs/Spices
2015 edition of the BJCP Style Guidelines
Vital Statistics
Description
Aroma: The cider character must be present and must fit with the botanicals. As with a fruit cider, it is a fault if the botanicals dominate; a judge might ask, Would this be different if neutral spirits replaced the cider? Oxidation of either the base cider or the additions is a fault.
Appearance: Clear to brilliant. Color appropriate to added botanicals.
Flavor: The cider character must be present and must fit with the botanicals. As with a fruit cider, it is a fault if the botanicals dominate; a judge might ask, Would this be different if neutral spirits replaced the cider? Oxidation of either the base cider or the additions is a fault.
Mouthfeel: Average or more. Cider may be tannic from effect of botanicals but must not be bitter from over-extraction.
Impression: Like a white wine with complex flavors. The apple character must marry with the botanicals and give a balanced result.
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all botanicals added. If hops are used, entrant must specify variety/varieties used.
Commercial Examples: [US] Colorado Cider Grasshop-ah (CO), Wandering Aengus Anthem Hops (OR).