There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist. See standard description for entrance requirements. Products with a relatively low proportion of honey are better entered as a Specialty Cider.

The BJCP does not allow the full textual descriptions to be included in other publishings, go to Cyser on their site for details.

 

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