Dry Hard Cider
Dry hard cider is a fermented apple beverage with an alcoholic strength exceeding 0.5% by volume, produced through natural fermentation of apple juice. It falls under HTS 2206.00.90.40 as an other fermented beverage not elsewhere specified, distinct from wine or beer. The 'dry' profile indicates low residual sugar content post-fermentation.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If produced from grapes with sparkling characteristics
Grape-based fermented beverages meeting sparkling wine pressure criteria (>3 bars at 20°C) shift to Chapter 22 heading 2204.
If alcoholic strength ≤0.5% vol
Beverages not exceeding 0.5% alcohol by volume are non-alcoholic and classified under heading 2202 for other non-alcoholic drinks.
If sold as a flavored non-alcoholic mixture or syrup base
Mixtures lacking true fermentation or with predominant non-beverage character fall under food preparations in heading 2106.
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Import Tips & Compliance
• Verify alcoholic strength by volume at 20°C via lab testing to confirm >0.5% and avoid reclassification as non-alcoholic under 2202
• Provide certificate of analysis detailing fermentation process and proof for CBP proof liter duty assessment
• Label clearly as 'fermented cider' to prevent misclassification as apple juice or wine; watch for state alcohol import permits
Related Products under HTS 2206.00.90.40
Traditional Sakè
Traditional sakè is a fermented rice beverage made from polished rice, water, yeast, and koji mold, with alcohol content typically 15-20% ABV. Classified under HTS 2206.00.90.40 as an other fermented beverage, as it doesn't fit beer, wine, or spirits categories. It's pasteurized and filtered for clarity.
Pear Perry
Pear perry is a fermented pear cider beverage with ABV around 4-8%, made by fermenting pear juice similar to apple cider process. It falls under HTS 2206.00.90.40 as other fermented beverages, explicitly mentioned in the heading examples. Often naturally carbonated.
Kvass Fermented Beverage
Kvass is a traditional Eastern European low-alcohol (1-2.5% ABV) fermented beverage from rye bread, beets, or grains. Classified in HTS 2206.00.90.40 as other fermented beverages not fitting standard beer or wine. Often lightly carbonated.
Tepache Pineapple Ferment
Tepache is a Mexican fermented pineapple beverage with ABV 2-5%, made from pineapple rinds, piloncillo, and spices via wild fermentation. It enters under HTS 2206.00.90.40 as other fermented fruit beverages. Naturally fizzy from yeast activity.
Water Kefir
Water kefir is a fermented probiotic beverage made with water kefir grains (symbiotic bacteria/yeast), sugar water, and fruits, reaching 0.5-2% ABV. Fits HTS 2206.00.90.40 as other fermented beverages. Low-alcohol, effervescent profile.
Jun Tea Ferment
Jun is a fermented tea beverage similar to kombucha but using green tea, honey, and kefir grains, with ABV typically 1-3%. Classified under HTS 2206.00.90.40 for other fermented beverages. Lightly sweetened and carbonated.