Cidre de Bretagne are ciders produced in the Brittany region in France, clear or muddy alcoholic beverages made by the fermentation process, with a foamy head and fine bubbles throughout the body. The ciders vary in color from yellow to brown, according to their geographical positions, so ciders from Ille-et-Vilaine, which are more acidic, have a lighter color, and ciders from Finistére have a darker color because of the bitter apples from the area.

Britanny ciders have a rich, rustic, fruity, flowery and bold flavor, and develop spicier flavors as they mature. When in Brittany, do not be alarmed when you order a cider and get it served in a cup instead of a glass, it is a traditional oddly-shaped tea cup, with or without handles, used to drink the local ciders.

Cidre de Normandie is a cider, clear or muddled alcoholic beverage made through the process of fermentation in the French region of Normandy. Ciders from Normandy are light yellow to dark orange, with a foamy head and fine bubbles throughout their liquid body.

The flavors are intense and rich - fruit, flowery and sweet, with a plethora of undertones reminiscent of apple, citrus fruit, peach, apricots, aniseed, lime, rose, cocoa, caramel and honey. The apples used in the process are sweet or bittersweet varieties, with the addition of perry pears to make the Normandy cider characteristically more acidic. 

Sidra de Asturias or Sidra d'Asturies is an apple cider made with fresh, locally-grown apples or apple must in Asturia, a mountainous region in Spain. There are three products protected under this designation: Sparkling cider, Natural Traditional cider, and Natural New expression cider, all of which have a minimum alcohol content of 5 %.

Sidra de Asturias is traditionally sold in sidrerias, where the bartender serves the cider in rustic glasses. A traditional way of pouring, known as escanciado, sets it apart from any other cider type - the glass is held at hip height, while the bottle is held as high as possible in order to carbonate the drink as it "breaks" against the glass. 

Cornouaille is a traditionally made cider produced since the 14th century from cider apples that have been grown in the region of Bretagne in France since the 6th century. During the production process, the apples are crushed or grated and the juice is fermented, and no water, sweeteners or carbonation can be added to the final product.

Since the apples have a high content of natural sugar and tannin, the cider is unique for its reddish-brown orange color and a bittersweet aroma of orange peel and fresh apples with a mild acidity, leaving a nice, dry feeling on the palate.

Basque cider is a naturally produced apple cider from the Basque Country. It is made from pressed apple juice that is then fermented into a cider. Basque cider does not include sugar or any other additions, and more than 100 bitter, acidic or sweet apple varieties are used in its production.

In its native region, this famed cider is known as sagardo or sagarno. To make the cider, the apples are pressed to extract the juice. The juice is then filtered and allowed to ferment, usually for several months. The cider is produced in several styles, though the bone-dry version is prevalent. 

Sidra da Madeira is a cider made from the natural fermentation of fresh apple juice, sometimes mixed with pear, from traditional and other varieties exclusively grown on Madeira Island. It showcases a unique blend of colors, aromas, and flavors, with a notable freshness attributed to its particular acidity.

The natural sugars in the apples and potentially pears are converted to alcohol through fermentation. This process typically occurs using the natural yeasts present on the fruit itself or within the fermentation containers, resulting in a cider with a minimum alcohol content of 5% ABV. 

Pays d'Auge Cambremer is a cider made by the process of fermentation of a traditional variety of apples in the French regions of Lower and Upper Normandy. The Cambremer area is in the middle of the Pays d'Auge. The fermentation of the chopped or grated apples is a slow process, and the final product is an unsweetened, unpasteurized and natural cider with a fruity flavor and an amber color.

It has a perfect balance of acidity and sweetness and has been renowned for its quality since the time of King Henry IV when his doctor mentioned the unique cider in his writings. It still holds a very high reputation in France and is sold in glass bottles of different shapes and sizes that are suitable for the internal pressure resistance caused by the final stage of fermentation.