Rosé (ROW-zay) cider is most commonly used to describe red or pink-hued ciders that are made with red-fleshed apple varieties. Cutting into a red-fleshed apple will surprise most folks as it's unlike any of the white or translucent flesh of the insides of an apple we've all come to know. Instead, the flesh inside these apples is bright or deep red and the resulting fresh juice is typically deep red. While some of this color usually drops out of the juice during fermentation, a rosé cider made with red-fleshed apples will range in color form light pink, to deep red.
Cider apple varieties most commonly used to make Rosé cider include:
Airlie Red apple (a.k.a Mountain Rose, or Hidden Rose)
Most red-fleshed apples result in a cider that is acidic, yet with fruity characteristics that leave it well balanced. They often tasted like red fruits such as strawberry, cranberry, watermelon, and tart cherry.
Many other pink or red ciders exist that are co-fermented with other fruits, or are blended or flavored with other fruits and botanicals. Common additions to a cider for rosé ciders include: red currants, black currants, hibiscus flower petals, raspberry, grape skins, and even beets (yes, beets!).
This collection of ciders includes exclusively those made with red-fleshed apples. See our fruit flavored cider collection or our botanical cider collection for other red colored ciders made with other ingredients or methods.