He ferments his ciders using indigenous yeasts, and his ciders maintain a purity and freshness unique in the cider category.
PEGG: For most British people, the first time they get drunk is with cider—or Thunderbird pear wine.
In addition, cider is lower in alcohol than wine or beer, and it usually hovers at around five percent alcohol by volume.
This cider is bone dry and has a really great olive & briny quality that makes it a killer food pairing cider.
According to Watson, by 1767 cider consumption per-capita had reached 1.14 barrels—more than 35 gallons per person.
A spoonful of ashes stirred in cider is good to prevent sickness at the stomach.
And so squeamish as he is, and so particular about the cider!
Before the century ended New Englanders had abandoned the constant drinking of ale and beer for cider.
"Stone-wall" was a most intoxicating mixture of cider and rum.
In the larger towns of course any beverage of the day was kept at the taverns—sherry toddy, mulled wine, madeira, and cider.
late 13c., from Old French cidre, cire "pear or apple cider" (12c., Modern French cidre), variant of cisdre, from Late Latin sicera, Vulgate rendition of Hebrew shekhar, a word used for any strong drink (translated in Old English as beor, taken untranslated in Septuagint Greek as sikera), related to Arabic sakar "strong drink," sakira "was drunk." Meaning gradually narrowed in English to mean exclusively "fermented drink made from apples," though this sense also was in Old French.