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.
Apple cider
As a result, natural raw cider is a specialty seasonal beverage, produced on-site at orchards and small rural mills in apple growing areas and sold there, at farmers markets, and some juice bars. Such traditional cider is typically made from a mixture of several different apples to give a balanced taste. Frequently blends of heirloom varieties such as Winesap, once among the most sought-after cider apples for its tangy flavor, are used. The US government requires that unpasteurized cider and juice have a warning label on the bottle.