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. 

Ireland has been producing cider for centuries. Written evidence of apple cultivation dates to the 12th century, and it is assumed that cider has been produced for at least 2000 years. Irish cider can be made from different apple varieties, and it is produced in many regions, though the production is mainly concentrated around Armagh, Kilkenny, Tipperary, and Waterford.

There is no uniform style among Irish ciders, but they are traditionally made without additives, and they are usually refreshing and crisp. With the recent emergence of the craft cider movement, there has been a greater influx of well-balanced and full-bodied ciders that have significantly improved the general cider quality. 

Ice cider is a novel invention introduced in the 1990s in Quebec. The idea for this cider variety was based on ice wine—in which the grapes are frozen before fermentation, creating concentrated, dessert-style wines. Making ice cider involves freezing fresh cider or leaving the fruit to freeze.

It results in full-bodied and fruity ciders that are sweet but should be balanced by subtle astringency and bright acidity. The ciders are usually golden or amber-colored, while the alcohol content varies between 7 and 13%. They are mostly bottled in smaller bottles and are intended for sipping. 

Traditional Welsh cider is made from the first-pressed juice of cider apples grown in Wales. The apples used in the process can be of one or a mixture of different indigenous and non-indigenous varieties. The cider is light to dark gold, and it can be clear or cloudy.

The flavor is fruity, acidic, and citrus-like. The finish can be either very dry or sweet, and its alcohol content ranges from 3% to 8.49%. It's made under strict rules, so the only additives used while making this cider are cultured yeasts, sulphite, and calcium chloride salt. 

Perry is made by fermenting the juice of pressed, local perry pears where up to 25% cider apple juice can be added, and cider is made opposite the perry, where local apples are pressed and up to 25% perry pear juice can be added. Ciders have a uniquely rich appley taste with a balance between sweet and bitter and can be medium sweet or dry.

Perrys have a soft, floral, fruity taste with a typical bitterness and their color is pale. Ciders and perrys are produced only from locally grown fruit in the areas of Gloucestershire, Worcestershire and Herefordshire.