Cider apple
Cider is made in several countries and can be made from any apples. Historically the flavours preferred and varieties used to produce cider have varied by region. Many of the most traditional apple varieties used for ciders come from or are derived from those from Devon, Somerset and Herefordshire in England, Normandy in France, and Asturias in Spain, and these areas are considered to have their own broad cider styles although the many exceptions make this more of a historic footnote. Normandy cider is usually naturally carbonated and clear: Asturian cider apple varieties are mainly 'sharps' or mild 'bittersweets', producing a mildly acidic cider which is customarily served by being poured from height into the glass to oxygenate it.
Ice cider
Ice cider can be made from two processes that concentrate the natural sugars within an apple through the use of cold temperatures: cryoconcentration and cryoextraction. The most common apples used for the production of ice cider are McIntosh, Cortland, Empire and Spartan. Due to cryoextraction requiring the apples to remain on the branches later than they are typically picked, new breeds of apple have been developed specifically for the production of ice cider.