The Specialty grouping includes ciders and perries made with added flavorings, those made with substantial amounts of sugar sources to increase starting gravities, and beverages made from a combination of apple and pear juice (often known as “pear cider”).
The same general characteristics and fault descriptions apply to the Specialty group as to the Standard group, with the exception of the adjuncts allowed within each style category.
Applewine is no longer recognized as a distinct category. Most applewines should be entered in Specialty Cider and Perry.
New England Cider is no longer recognized as a distinct category. If the added ingredients are more recognizable than the wood/barrel character, then Specialty Cider and Perry is recommended. If the wood/barrel character is more recognizable than added ingredients, then Wood Aged Cider is recommended. If in doubt, Specialty Cider and Perry is recommended.