All about making whisky
Cider is a sparkling alcoholic drink obtained by the fermentation of apple juice. Produced mainly in the French regions of Brittany and Normandy, and in southern England, but also in Ireland and some regions of Spain, it is often associated with Celtic culture. There are three types of cider in France: ‘doux’ (sweet, around 3% ABV), ‘demi-sec’ (slightly sweet, 3 to 5% ABV) and brut (dry, above 4.5% ABV). The distillation of cider produces various brandies or eaux de vie: Calvados in Normandy, Lambig in Brittany, and more generally Apple Brandy elsewhere. Fermented pear juice is known as perry.