Dry Apple Cider from Mexico
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.
Duty Rate — Mexico → United States
Rate breakdown
Import Tips
• 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)