A substyle of the “specialty cider” family rarely crafted today, New England ciders are acidic drinks that feature adjuncts in the brew to raise alcohol levels—different from their “standard cider” cousins crafted purely from apple juice and bit of sugar. Molasses, white sugar, brown sugar, very small amounts of honey and even raisins may appear in the recipe to raise the cider’s gravity and ABV, as well as to impart unique flavors; some versions are barrel-aged which can add even more complexities to the profile. Typically the strongest cider style in terms of alcohol, New England varieties usually offer some heat in the nose and mouth, along with substantial apple characteristics, moderate tannins and, yes, some alcohol flavor.