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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If sparkling with excess pressure of not less than 3 bars at 20°C
Sparkling ciders are classified as sparkling wine under heading 2204, not fermented beverages.
If pear-based (perry)
Perry, a fermented pear beverage, has its own specific subheading separate from apple cider.
If alcoholic strength ≤0.5% vol or flavored non-fermented
Low-alcohol or non-fermented apple beverages fall under food preparations, not fermented beverages.
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Import Tips & Compliance
• Declare alcoholic strength by volume at 20°C and calculate proof liters accurately using US Customs formulas to avoid penalties
• Provide lab analysis certificates confirming it's fermented cider (not wine or spirits) and meets <3 bar pressure for non-sparkling
• Label containers with alcohol content, origin, and 'product of' details; watch for common pitfalls like misclassifying as beer (2203)
Related Products under HTS 2206.00.15.20
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.