"There are more bottles than ever on the market that showcase the complexity and quality that cider can have when it's made from 100% freshly pressed juice, rather than watered down or made from concentrate varieties you see on supermarket shelves. Ciders made using the pet-nat method - yep it's not just a wine style - are juicy and drinkable, just like your fave glou glou wines."
"A note on terminology: cyder, spelled with a 'y', indicates artisanal quality, whereas cider, spelled with an 'i', can be applied to a mass-produced liquid. Think of it like olive oil - cyder, like extra virgin olive oil, is made from the first pressing of the apples, whereas cider can be made by diluting some of that leftover pulp. 2025 has been a cracking year for British cider."
More drinkers are prioritizing provenance, craft and taste, driving interest in natural wines, English wines and now ciders. Artisanal ciders made from 100% freshly pressed juice reveal complexity and quality absent from diluted or concentrate-based supermarket products. Pet-nat-style ciders deliver juicy, glou-glou drinkability similar to popular natural wines. Ciders typically offer lower ABV and lower cost than many wines, appealing to those reducing consumption or budgets. Terminology distinguishes cyder (artisanal, first-press quality) from cider (often mass-produced). A hot 2025 season produced a bumper apple crop with high sugars, low disease and concentrated flavours that enhance fermentation, character and structure.
Read at London On The Inside
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