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 is typically served as an apéritif before a meal or along with a cheese plate or dessert after a meal. Its higher alcohol content and more expensive production process lead to it typically being sold in 375mL bottles (half the size of a typical wine bottle), but 200mL bottles are growing in popularity. It is described as being "rich in apple flavors" but the taste can vary greatly depending on the origin of the cider and the method of production used. Cryoextraction in particular, being the more expensive of the two produces a cider with a more complex flavor, including "caramel and spice notes" among others.