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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
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Import Tips & Compliance
• List all flavor additives in entry; TTB requires ingredient disclosure to prevent reclass as liqueur
• Verify fermentation dominates over non-alc mix; test ABV at 20°C
Related Products 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.