Other
Other fermented beverages (for example, cider, perry, mead, sakè); mixtures of fermented beverages and mixtures of fermented beverages and non-alcoholic beverages, not elsewhere specified or included: > Cider, whether still or sparkling > Other
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 2206.00.15.20
Dry Apple Cider
A still fermented apple cider with low residual sugar, produced from apple juice fermented with yeast, resulting in an alcoholic strength typically between 4-7% ABV. It falls under HTS 2206.00.15.20 as 'other' cider, neither sparkling nor the primary still cider subheading. This classification covers non-sparkling, non-specific ciders not elsewhere specified.
Sparkling Pear Perry
A lightly sparkling fermented perry made from pears, with carbonation from secondary fermentation but below 3 bars pressure. Classified under HTS 2206.00.15.20 as 'other' cider (broadly including perry as fermented fruit beverage). It distinguishes from true sparkling wine by pressure and fermentation type.
Honey Mead
A traditional fermented beverage made from honey, water, and yeast, often still or lightly effervescent, with ABV around 10-14%. It is classified in HTS 2206.00.15.20 as 'other' fermented beverages akin to cider, not specified elsewhere like sake. Mead fits as a non-grape, non-malt fermented drink.
Artisanal Sakè
Japanese rice wine produced by fermenting polished rice with koji mold and yeast, typically pasteurized and filtered, ABV 15-20%. Under HTS 2206.00.15.20 as 'other' fermented beverages (explicitly including sakè). It differs from beer/distilled spirits by unique brewing process.
Traditional English Perry
Still fermented pear cider from heirloom varieties, naturally carbonated under 3 bars, ABV 6-8%. HTS 2206.00.15.20 covers it as 'other' cider/perry. Emphasizes fruit fermentation without distillation.
Dry Hopped Cider
Apple cider dry-hopped with hops post-fermentation for IPA-like bitterness, still, ABV 6.5%. Under 2206.00.15.20 as flavored fermented cider mixture. Hops don't shift to beer classification per fermentation base.
Wild Fermented Mead
Mead using wild yeasts for spontaneous fermentation, unfiltered, ABV 12%. HTS 2206.00.15.20 as other fermented (mead example). Wild process doesn't alter classification.
Jun Kombucha Cider
Fermented tea-honey-apple blend akin to cider/mead hybrid, lightly alcoholic. 2206.00.15.20 for mixed fermented. Balances kombucha low alc with cider.
Ice Cider
Concentrated apple juice fermented after freezing, dessert-style still cider. 2206.00.15.20 as other. Process yields high sugar/alc.
Flavored Hard Cider
Apple cider fermented then infused with natural flavors like cherry or ginger, still type, ABV 5-6%. Classified HTS 2206.00.15.20 as mixtures of fermented beverages not elsewhere specified. Flavoring doesn't change base cider fermentation status.