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About the awards

The 2019 WORLD CIDER AWARDS are now open for entries

Entry Deadline 1 July
Shipping Deadline 12 July


What are the World Cider Awards?
The World Cider Awards are the global awards selecting the very best internationally recognised cider styles. This annual tasting selects, awards and promotes the 'World's Best Ciders to consumers and the trade throughout the world. Cider must be generally available and for sale in bottles or cans

Who should enter the World Cider Awards?
Producers, agents, importers, wholesalers and retailers for any cider or cidery anywhere in the world.

Every entrant receives…
  • A personalised World Cider Awards tasting note

Winners receive…
  • Extensive coverage on WorldCiderAwards.com
  • High resolution logos
  • International, regional and national coverage targeting cider consumers and trade buyers
  • Boxed set: inclusion in the World Cider Awards boxed set, featuring the winners
  • Point of sale materials including: stickers and collarets with your award in corporate collars
  • All country, style and world winners are featured in the annual World’s Best Cider publication

Medals, Certificates and Trophies receive…
  • Medal, certificate and logo pack
  • Country certificate and logo pack
  • World Style certificate and logo pack
  • World’s Best Trophies, certificate and logo pack

Taste categories

2.Sparkling Cider
Carbonated
Made with injection of CO2 prior to bottling or canning. Rosé ciders to be entered in separate Rosé category. Please specify apple varieties.

Carbonated – Modern

Made primarily from dessert and culinary apple varieties. Sweetness ranges from dry through medium to sweet. Cider has visible sparkle in the glass. Mouthfeel and body enhanced by texture conferred by the sparkle, but tend to be lighter than traditional cider due to lack of tannins. Can be deliberately hazy. Aromas can include fresh citrus, orchard fruit, cooked apple and floral notes.

Carbonated – Traditional

Made primarily from bittersweet and bittersharp apple varieties. Sweetness ranges from dry through medium to sweet. Cider has visible sparkle in the glass. Tannins and astringency can range from low to high. Mouthfeel and body enhanced by texture conferred by the sparkle, possibly with added depth due to tannins. Can be deliberately hazy. Aromas include fresh fruit, floral notes, spicy, medicinal or ‘funk’.

Naturally Sparkling
Sparkle present in the bottle either through bottle conditioning, the cider undergoing a secondary fermentation in the bottle (traditional or ‘champagne’ method), or in a tank prior to bottling (Charmat). Sparkling Rosé ciders to be entered in separate Rosé category.

Naturally Sparkling - Modern

Made primarily from dessert and culinary apple varieties. Sweetness ranges from dry through medium to sweet. Cider has visible sparkle in the glass. Mouthfeel and body enhanced by texture conferred by the sparkle, but tend to be lighter than traditional cider due to lack of tannins. Can be deliberately hazy. Aromas can include fresh citrus, orchard fruit, cooked apple and floral notes.

Naturally Sparkling - Traditional

Made primarily from bittersweet and bittersharp apple varieties. Sweetness ranges from dry through medium to sweet. Cider has visible sparkle in the glass. Tannins and astringency can range from low to high. Mouthfeel and body enhanced by texture conferred by the sparkle, possibly with added depth due to tannins. Can be deliberately hazy. Aromas can include fresh fruit, floral notes, spicy, medicinal or ‘funk’. Can include autolytic notes if cider has been aged on cider lees prior to disgorging. Please specify key apple varieties.
6.Flavoured Cider
Flavoured Ciders can be still with/without dissolved CO2, light effervescence, or fully sparkling. Sweetness ranges from dry to sweet. Base cider can be modern or traditional or a blend. Colours vary according to addition. Cider characteristics should be apparent alongside flavours and aromas of added ingredients. Please specify apple varieties and added ingredients.

Hopped

Hops can be added either during or post fermentation. Aromatics and flavours reflect hops added and should not be overbearing. Colour tends to be golden. Body and mouthfeel vary from light- to full-bodied depending on hop/apple combination.

Fruit

Made with the addition of fruit or fruit juice other than apples, excluding red fruits (to be entered into Rosé category). Including blackcurrant, blackberry, pineapple, quince, rhubarb, sorbus.

Flowers

Made with the addition of flowers during or post-fermentation. Includes orange blossom, rose water, elderflower. Body and mouthfeel tend to be light to medium.

Botanicals & Spices

Made with the addition of botanicals or spices during or post-fermentation. Includes chilli, cardamom, juniper, lemongrass. Body and mouthfeel range from light to full, depending on addition.

Wood Fermented & Aged

Where a significant part of the character comes from either lengthy fermentation or ageing in barrels. If the barrel has simply been a flavour-neutral storage vessel, then the cider can be entered elsewhere. Aromas and flavours relate to the type of oak vessel in use, including: vanilla and toast - fresh oak; funky, wild flavours – old oak; spirit or wine flavour – ex-spirit or ex-wine cask. Wood chips and barrel staves can be used instead of barrels.
7.Speciality Cider
Still or sparkling. Sweetness ranges from Dry to Sweet. Base cider can be modern or traditional or a blend. Aromas and flavours should have a discernible cider character. The overall impression must be one of balance. Please specify apple varieties and added ingredients.

Fortified

Where spirit (distilled alcohol) is added post-fermentation. Added spirit should not exceed 50% of the product’s total abv. Other fruits and flavours can be added. Cider aromas can also reflect added spirit and other additions. Spirit should not dominate flavours. Mouthfeel will vary according to spirit and apple variety blend.

Ice Cider

Produced where sugars in apple juice have been concentrated either via freezing the apples (cryo-extraction) or the apple juice (cryo-concentration). Alcohols range from 8-15%. Aromas and flavours include ripe stone fruit, tinned peaches, tarte Tatin. Also, herbal and floral notes. Ranges from off-dry to very sweet. Body and mouthfeel tend to be rich, warming with lengthy finish.

Experimental

An open-ended category for ciders which do not fit elsewhere. Or which marries two different categories, e.g. added hops and added fruit. For example, apple juice fermented on leaves or spruce tips. Or where raisins, honey, syrups or other complex sugars added to raise the fermentable sugars of the original must. Or ciders where over 15% pear juice has been added. Or where ingredients other than specified in Flavoured category. e.g. coffee, dried fruit peels/zest (not the fruit itself or fruit juice). Cider character should always remain evident.

Low & No Alcohol

With abv of 3.5% or below. Either fermentation is stopped very early on or cider has been diluted. Aromas and flavours range from fresh to cooked apple.

Co-fermented

The fermentation of blends of apple juice and wort, or apple juice and grape must. Or juice being fermented on grape skins.
1.Still Cider

Modern

Made primarily from dessert or culinary apple varieties without addition of other fruit or flavourings. Blends or single varietals. Dry through medium to sweet. Due to dissolved CO2, still cider can have very light sparkle perceived on the palate during tasting. Near water white through to light gold in colour. Acids range from low to high. Mouthfeel and body should be refreshing. Tend to be lighter than traditional cider due to lack of tannins. Aromas vary in intensity and composition, and can include fresh citrus, orchard fruit, cooked apple and floral notes. Complexity focuses more on the interplay of aromatics, astringency and fruitiness than on depth due to apple varieties. Can be deliberately hazy. Rosé ciders to be entered in separate Rosé category. Please specify apple varieties.

Traditional

Made primarily from bittersweet or bittersharp apple varieties. Blends or single varietals. Sweetness ranges from dry through to sweet. Still cider can have very light sparkle

perceived on palate during tasting. Acids and tannins range from low to high. Colour ranges from light yellow through to deep gold, due to presence of tannins. Mouthfeel tends to have more depth and breadth than modern cider. Can be hazy. Originally from France, England, Spain, but now found everywhere. Typical varieties include Dabinett, Yarlington Mill, Kingston Black. Rosé ciders to be entered in separate Rosé category. Please specify apple varieties.
3.Keeved Cider
Keeving is a process whereby not all sugars are fermented, ensuring a degree of natural sweetness. Made traditionally using bittersweet and bittersharp apple varieties. Originally a speciality from the Normandy and Brittany regions of France, often called cidre bouché, now adopted around the world. Colour ranges from light to deep golden. Sparkling or still. Can be lower in alcohol with higher mouthfeel due to residual sugar. Flavours and aromas can include bruised apple, apple crumble, ripe apples, and orange citrus zest. Can be hazy. Please specify apple varieties.
4.Sidra Natural
Originating in Asturias and the Basque Region, this style of natural cider is winning fans further afield. Traditionally produced primarily with sharp and semi-sharp apples using wild rather than cultured yeasts. Traditional sidra natural contains dissolved CO2. (Bottle fermented sparkling and other Spanish ciders to be entered in the relevant categories.) Dry and tangy. Some volatile acidity (acetic acid) is part of the style, as can be lactic and phenolic characteristics. Straw yellow to gold colour with green tinge. Fresh citrus, green apple, herbal and floral aromas. Spice and light aged cheese notes possible. Can be cloudy. Poured professionally, quality of sparkle, lacing of glass and length of time foam lasts are all judged.
5.Rosé Cider
Due to dissolved CO2, Rosé Cider can be still with/without dissolved CO2, light effervescence, or fully sparkling. Sweetness ranges from dry through medium to sweet Please specify apple varieties.

Red Fleshed Apples

Rosé colour in cider comes primarily from red-fleshed or red-skinned apples. Colour varies from very light pink to pink. Aromas and flavours can include red berries and red-fleshed fruits. Tends to be light- to medium-bodied. Typical apple varieties include Redfield and Katy.

With Red Fruits

Colour comes from using other fruits, e.g. raspberry and strawberry, added post-fermentation. Colour varies from very light pink to light red. Aromas and flavours includes red berries and red-fleshed fruits. Light- to medium-bodied.

Co-fermentation

Colour comes from fermenting juice on red grape skins. Colour varies from very light pink to light red. Aromas and flavours includes red berries and red-fleshed fruits. Light- to medium-bodied.
8.Still Perry

Modern

Made primarily from dessert (table) or culinary pear varieties, with little if any tannin, apparent as astringency. Blends or single varietals. Colour ranges from almost water-white to very light green/yellow. Often fragrant with floral, perfumed or estery (confectionary) aromas, alongside pear notes. Body is light to medium. Acids from low to high. Mouthfeel should be refreshing. Body often light to medium, with complexity coming from delicate interplay between aromatics, astringency and fruit. Can be hazy. Modern pear varieties include: Bartlett, Comice.

Traditional

Made with historic Perry pear varieties, often with high tannin levels and high acids. Blends or single varietals. Colour varies from very light through to palest yellow. Aromas include those of pear, cooked and spiced pear, plus floral, perfumed and estery (confectionary) notes. Pears contain varying amounts of sorbitol, a non-fermentable sugar-like compound. Thus a technically ‘dry’ Perry may still taste sweet. Sorbitol can add to apparent mouthfeel which varies from light to medium. Finish can be long and fragrant. Traditional pear varieties include Butt, Blakeney Red.
9.Sparkling Perry
Carbonated
Made with CO2 injection prior to bottling or canning. Please specify pear varieties.

Carbonated – Modern

Made primarily from dessert and culinary pear varieties. Sweetness ranges from dry to sweet. Perry has visible sparkle in the glass. Mouthfeel and body enhanced by texture conferred by the sparkle, but tend to be lighter than traditional cider due to lack of tannins. Can be deliberately hazy. Aromas include fresh and cooked pear, citrus, floral, estery (confectionary).

Carbonated – Traditional

Made primarily from traditional perry varieties. Sweetness ranges from dry through to sweet. Cider has visible sparkle in the glass. Tannins and astringency can range from low to high. Mouthfeel and body enhanced by texture conferred by sparkle and sorbitol. Can be deliberately hazy. Aromas include fresh and cooked pear, citrus, floral, estery (confectionary).

Naturally Sparkling
Sparkle present in the bottle either through bottle conditioning, the Perry undergoing a secondary fermentation in the bottle (traditional / ‘champagne’ method), or in a tank prior to bottling (Charmat). Sparkling Rosé ciders to be entered in separate category Rosé category. Please specify pear varieties.

Naturally Sparkling - Modern

Made primarily from Dessert and Culinary pear varieties. Sweetness ranges from dry to sweet. Perry has visible sparkle in the glass. Mouthfeel and body enhanced by texture conferred by the sparkle, but tend to be lighter than traditional cider due to lack of tannins. Can be deliberately hazy. Aromas include fresh and cooked pear, citrus, floral, estery (confectionary).

Naturally Sparkling - Traditional

Made primarily from traditional Perry varieties. Sweetness ranges from dry through to sweet. Cider has visible sparkle in the glass. Tannins and astringency can range from low to high. Mouthfeel and body enhanced by texture conferred by sparkle and sorbitol. Can be deliberately hazy. Aromas include fresh and cooked pear, citrus, floral, estery (confectionary). Can include autolytic notes if the Perry has been aged on its lees prior to disgorging. Please specify key pear varieties.
10.Flavoured Perry
Flavoured Perries can be still with/without dissolved CO2, light effervescence, or fully sparkling. Sweetness ranges from dry to sweet. Base Perry can be modern, traditional or a blend. Colours vary according to addition. Perry characteristics should be apparent alongside flavours and aromas of added ingredients. Please specify pear varieties and added ingredients.

Fruit

Made with the addition of fruit or fruit juice other than apples or pears. Including pineapple, quince, rhubarb, sorbus.

Flowers

Made with the addition of flowers during or post-fermentation. Includes orange blossom, rose water, elderflower. Body and mouthfeel tend to be light to medium.

Botanicals & spices

Made with the addition of botanicals or spices during or post-fermentation. Includes chilli, cardamom, juniper, lemongrass. Body and mouthfeel range from light to full, depending on addition.

Hopped

Hops can be added either during or post fermentation. Aromatics and flavours reflect hops added and should not be overbearing. Colour tends to be golden. Body and mouthfeel varies from light- to full-bodied depending on hop/apple combination.

Wood Fermented & Aged

Where a significant part of the character comes from either lengthy fermentation or ageing in barrels. If the barrel has simply been a flavour-neutral storage vessel, then the cider can be entered elsewhere. Aromas and flavours relate to the type of oak vessel in use, including: vanilla and toast - fresh oak; funky, wild flavours – old oak; spirit or wine flavour – ex-spirit or ex-wine cask. Wood chips and barrel staves can be used instead of barrels.
11.Speciality Perry
Still or sparkling. Sweetness ranges from Dry to Sweet. Base Perry can be modern, traditional or a blend. Aromas and flavours should have a discernible Perry character. The overall impression must be one of balance. Please specify pear varieties and added ingredients.

Low & No Alcohol

With abv of 3.5% or below. Either fermentation is stopped very early on, or Perry has been diluted. Aromas and flavours range from delicate floral notes to light pear notes

Co-fermented

The fermentation of blends of apple juice and wort, or apple juice and grape must. Or juice being fermented on grape skins.

Ice Perry

Produced where sugars in pear juice have been concentrated either via freezing the pears (cryo-extraction) or the pear juice (cryo-concentration). Alcohols range from 8-15%. Aromas and flavours include exotic fruits, zesty oranges and cling peaches. Also herbal and floral notes. Off-dry to sweet. Body and mouthfeel is rich, warming with lengthy finish.

Fortified

Where spirit (distilled alcohol) is added post-fermentation. Added spirit should not exceed 50% of the product’s total abv. Other fruits and flavours can be added. Perry aromas can reflect added spirit and other additions. Spirit should not dominate flavours. Mouthfeel will vary according to spirit and pear variety blend.

Experimental

An open-ended category for Perries which do not fit elsewhere, or ones which marry two different categories. For example, added hops and added fruit. Or where honey, syrups or other complex sugars added to raise the fermentable sugars of the original must. Perry character should always remain evident.

Design categories

Best Bottle Design
The overall design of the glass or PET bottle: shape, colour, functionality and any embossing, decorative finishes, coatings or direct printed elements as well as visual appeal.
Best Can Design
All design elements will be considered including functionality, can shape, texture, printing/labelling.
Best Label Design
Considering the best graphic design and the quality of its application.
Best Range
A brand design carried across a range, consisting of a minimum of 4 bottles of different expressions.
Best Multipack Design
The shelf-ready outer packaging containing a multi-buy of, for example, 3, 6, 8 or 12 bottles or cans.

The judging process

TASTE

Round 1 & 2
Each cider is tasted in its relevant style to identify and select the category winner in each country. All category winners from round 1 are tasted against each other to identify the Best in each style.

DESIGN

All design judging is conducted by a panel of leading international design.

Winner presentation
The style and category winners as well as all medal winners will be presented in London in August.

The World’s Best will be presented on 19 September online.

Shipping

Quantities required:
We require the following number of bottles to be sent
12 bottles if 500ml or over
16 bottles if less than 500ml

Shipping Deadline: 12 July 2019

We accept bottles, growlers and cans. Please note that we do not have the facilities to process kegs.

Receiving Locations

Please ship your entries to the address supplied in your account and ensure that all customs, clearance and any associated costs have been paid. If these are not paid, World Cider Awards can either not accept the entries or will have to invoice any costs occurred, including a £25.00 administration fee.

Shipping Addresses

Canada

North American Freight
7385 Bren Road, Unit 1
Mississauga, ON
L4T 1H3
Canada

Contact: Matt Beavis
Email: mbeavis@adcomworldwide.com
Phone: +1 905 565 5755

Rest of World
Paragraph / World Cider Awards
Viking Self Storage
5 Turnpike Close
Sweet Briar Park
Norwich
NR6 5BD

Rates

Entry fees

 1 entry2 entries3 entries4+ entries
Sterling
Taste & Design£216 + VAT each£214 + VAT each£209 + VAT each£204 + VAT each
Design£52 + VAT each
Taste or Design£164 + VAT each£162 + VAT each£157 + VAT each£152 + VAT each
Euro
Taste & Design€252 + VAT each€247 + VAT each€242 + VAT each€237 + VAT each
Design€57 + VAT each
Taste or Design€195 + VAT each€190 + VAT each€185 + VAT each€180 + VAT each
USD
Taste & Design$279 + VAT each$269 + VAT each$264 + VAT each$259 + VAT each
Design$63 + VAT each
Taste or Design$216 + VAT each$206 + VAT each$201 + VAT each$196 + VAT each
Canadian Dollar
Taste & Design$369 + VAT each$359 + VAT each$354 + VAT each$349 + VAT each
Design$86 + VAT each
Taste or Design$283 + VAT each$273 + VAT each$268 + VAT each$263 + VAT each
Japanese Yen
Taste & Design¥29220 + VAT each¥28220 + VAT each¥27475 + VAT each¥26475 + VAT each
Design¥5250 + VAT each
Taste or Design¥23970 + VAT each¥22970 + VAT each¥22225 + VAT each¥21225 + VAT each

Terms & conditions

Terms and conditions
  • All entry forms and products must be sent by prepaid post and be received by the closing date listed.
  • Entries are only accepted on a completed online entry form with the appropriate entry fee.
  • Any entry form which arrives incomplete, late or illegible and any product which is late or damaged may be deemed invalid.
  • If an entry is withdrawn by the due date or disqualified, the entry fee will be returned subject to an administration charge of 50% of the entry fee. Products will be retained by the Organiser.
  • If you are shipping your entries yourself, please ensure that all customs, clearance and any associated costs have been paid. If these are not paid, the World Cider Awards can either not accept the entries or will have to invoice any costs occurred.
  • The judges’ decision on all matters is final.
  • The Organisers may, at their discretion, refuse to accept an entry.
  • The Organisers may alter the closing date for the awards, place an entry in the most appropriate style, rule that an entry may not compete or is ineligible to compete, or alter the date, time or place on or at which the awards are scheduled to take place.
  • The Chair of Judges has the power to disqualify any entry not deemed as meeting the entry criteria.
  • These rules are governed by the laws of the UK.
  • Please note: bottles will not be returned.
  • Our policy on unreturned bottles is as follows:
  • Opened bottles may be poured at trade and consumer events to promote the individual brand
  • Closed bottles may be distributed to individual charities on a case by basis, or presented for auction, all proceeds going to charity.

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