About the awards
Icons of Cider 2023 - OPEN FOR ENTRIES
Presented by the World Cider Awards, the
Icons of Cider celebrates all from brew masters and ambassadors, to retailers and breweries, honouring those who have worked tirelessly to produce and promote cider!
We want to go beyond the different styles of ciderand delve deeper into the people and places that make the brewing universe so special. It’s an incredible opportunity to showcase your work and be recognized for your achievements.
The Icons of Cider Awards is the perfect platform to show your appreciation and gratitude to those who have made a lasting impact. Do you have an outstanding brewery manager that is the heart and soul of your company? Or a fantastic brand ambassador that you couldn’t live without?
We want to help you promote your brand and grow your prestige. Are you proud of your ethos, your heritage, or the journey that has taken you to where you are? Do you want to show off your visitor centre, or do you want to talk about your environmental credentials?
With many categories available, you can find the perfect award for everyone, ensuring that your commitment and dedication are acknowledged and celebrated. What's even better, the entry fee allows you to participate in multiple categories simultaneously, making it easier to recognise a variety of achievements.
All entries are
assessed by our panel of experts, comprising of industry experts, writers and judges.
Entries close on August 3rd, be sure not to miss your opportunity to be recognised within the Cider industry!
Entering is easy through your online profile. Simply select the group you wish to enter in and choose as many of the categories available as you wish.
Please note that entries into the World Cider Awards Taste & Design are now closed.
Taste categories
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.
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.
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.
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.
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.
CarbonatedMade 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.
CarbonatedMade 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.
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.
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.
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.
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.
Design categories
A brand design carried across a range of bottles, consisting of a minimum of 4 bottles of different expressions.
This design category includes only singular bottles without outer packaging. It does include any decorative items such as neck tags or collars. The overall design, including closure, of the glass or PET bottle: shape, colour, functionality and any embossing, decorative finishes, coatings, or direct printed elements as well as visual appeal will be assessed in this category.
All design elements will be considered including functionality, can shape, texture, printing/labelling.
Considering the best graphic design and the quality of its application.
The shelf-ready outer packaging containing a multi-buy of, for example, 3, 6, 8 or 12 bottles or cans.
Packaging for a new product launched after February 1, 2023. This must be a new product, not a re-design of an existing product. Redesigns, please see the redesign/relaunch category.
This applies to the secondary, outer, presentation packaging, such as cartons, boxes, cases, plinths, chests etc. The presentation will be judged on the overall effect with the bottle in place.
The judging process
Taste
Round OneEach cider is tasted in its relevant style to identify and select the style winner in each country. With specialist tasting panels, consisting of international cider experts, the following countries will be judged in country:
- America
- Brazil
- Canada
- Chile
- Germany
- Japan
Design
All design judging is conducted by a panel of leading international designers.
Shipping
When shipping your product, please keep in mind the following:
- Ensure all products are packaged securely
- Print the packing slip from your online profile for each product and attach this to your package(s)
- World Cider Awards accepts bottles, cans and growlers. We do not have have the facilities to process kegs, apologies!
- Ensure all customs and duties fees are cleared when booking in the shipment yourself. Should the World Cider Awards be required to pay any charges, you will be invoiced for the amount + £25.00 administration fee.
Quantities
For
Taste entries, we require for each entry:
- 8 x 750ml Bottles
- 12 x 500ml Bottes
- 16 x 330ml Bottles
For
Design entries, we require for each entry:
- Two Bottles/Cans/Growlers
If you have entered both Taste and Design, please provide the amount of bottles specified under the 'Taste' entries quantities section.
How to Ship
We are delighted to introduce our shipping system, allowing you to ship your entries straight through our own booking system in conjunction with DHL Express. For a set shipping fee, that covers customs and duties costs, we get your shipment booked in, picked up and on it's way!
When you are shipping your entries yourself, please 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. All duty invoices will come directly from our accounts team.
Rates
Entry fees
| Note: price is for each entry |
|---|
| | 1 entry | 2 entries | 3 entries | 4 entries | 5 entries | 6+ entries |
|---|
| Sterling |
| Taste & Design | £244 + VAT | £239 + VAT | £234 + VAT | £229 + VAT | £224 + VAT | £219 + VAT |
| Design | £62 + VAT | | | | | |
| Taste or Design | £182 + VAT | £177 + VAT | £172 + VAT | £167 + VAT | £162 + VAT | £157 + VAT |
| Euro |
| Taste & Design | €290 | €280 | €275 | €270 | €265 | €255 |
| Design | €73.5 | | | | | |
| Taste or Design | €216.5 | €206.5 | €201.5 | €196.5 | €191.5 | €181.5 |
| USD |
| Taste & Design | $295 | $287 | $281 | $275 | $269 | $263 |
| Design | $70 | | | | | |
| Taste or Design | $225 | $217 | $211 | $205 | $199 | $193 |
| Canadian Dollar |
| Taste & Design | $392 | $381 | $377 | $371 | $366 | $361 |
| Design | $79 | | | | | |
| Taste or Design | $313 | $302 | $298 | $292 | $287 | $282 |
Terms & conditions
- Products must be sent by prepaid post and be received by the Shipping Date listed.
- Entries are only accepted on a completed online entry form with the appropriate entry fee.
- 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 made available for collection at the entrant’s expense or retained by the Organiser if not collected within eight weeks of the Due Date. Due Date is the entry deadline.
- If an entry is withdrawn after the Due Date, no refunds will be given. This includes entries for which product has not been received.
- Payment in full is required before judging commences.
- Substitutions of entries is possible, but needs to be communicated to the World Cider Awards prior to the Due Date.
- If you are shipping your entries yourself, please ensure that all customs, clearance and any associated costs have been paid in advance. If these costs are not paid, the World Cider Awards will invoice any costs occurred, including a £25.00 administration fee. If these costs remain unpaid, the World Cider Awards are unable to accept the entries.
- 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 are unable to 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, or included in a charity bottling, the proceeds of which are distributed to charity.
- Closed bottles may be distributed to individual charities on a case by basis, or presented for auction, all proceeds of which are distributed to charity.