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Fine Cider

Understanding the world of fine, natural cider

Exploring the fine cider movement and the people and producers behind it.

Exploring the fine cider movement and the people and producers behind it.

“Felix is one of those heroes of local produce and producers, in his case of what I call true ciders. These ciders (and perrys) bear no relation in terms of provenance, endeavour, cost, landscape or heritage to the commercial ciders that compete for the mass market. The world is logistics and marketing, well for those big companies maybe, for Felix it’s enthusiasm, effort and the lovely work of the local, “I can see the orchard from here”, producers. So here’s a book that opens the door to the past and, most importantly, the future.” – Trevor Gulliver, Co-founder of St John, London

Think you know about hard cider? Well think again. It’s not about flavorless fizz, or the so-called “flavored ciders” that don’t actually contain any apples. The contemporary cider scene is an exciting place to spend some time, as passionate makers celebrate tradition and terroir while also embracing seasonality, innovation, and experimentation to produce characterful drinks that are quite remarkable. Fine Cider looks at this modern cider movement, charting its beginnings and introducing some of the key players in fine-cider making, as well as guiding you through the characteristics of different apple varieties, the cider-producing regions around the world, the processes and techniques of cider production, how cider is an exceptional partner with food, and, of course, recommending ciders you need to try.

The young cider merchant Felix Nash has become an evangelist for a drink that should have more in common with wine than beer. Spend some time with him and you can’t help but be swept up in his enthusiasm. His book, Fine Cider (Dog & Bone, £16.99), is the next best thing. – Henry Jeffreys, Spectator

Nash’s prose is lyrical as he writes of history, process, apples, and terroir. Spirited Biz

It's not often something genuinely different comes along in drinks publishing. Either the route taken is already well-worn, or the subject matter has had more than a few outings.

Cue Felix Nash with Fine Cider, Understanding the World of Fine, Natural Cider. For the first time, cider is given the sort of treatment normally reserved for wine. – Susanna Forbes, imbibe.com