Fine Cider in the Guardian!

These days, much of the UK’s cider production is mass market, which has to be only 35% apple concentrate, and the fruit can come from just about anywhere. “Whatever’s cheapest, they’ll ferment the syrup up to 14% or 15% ABV, cut it back with water, and then it’s ready in two weeks,” Nash says. “That’s the norm for the big makers, which is sad, because until the 1950s some of them used to make champagne cider. Now, terroir isn’t so much as given a thought. We have some of the best ingredients to make cider in the world, and more people need to know about it, otherwise it’s turned into concentrate.”