We are now accepting submissions for our 13th Annual Best of the Northwest cider competition!
All submissions are evaluated through a blind tasting by a panel comprising the Northwest’s premier palates, including pommeliers, beverage directors and buyers, writers, producers, bottle shop owners, and industry professionals. The top four entries in each category will be honored with Platinum, Double Gold, Gold, or Silver awards. In larger categories, Judges’ Picks will recognize the next highest-ranking beverages after the four medalists.
By the end of the competition, readers will gain deeper insight into the ever-evolving Northwest cider scene and have an expertly curated shopping list for the year ahead and beyond.
SUBMISSION DETAILS
1) Cost of entry is $60 for each individual product submission. Payment is accepted via credit card by clicking HERE or by check mailed to 1335 N. Northlake Way, Suite 101, Seattle, WA 98103. All applicable submission fees must be paid in full by Friday, November 15, 2024 to be entered in the judging.
2) Please fill out the linked submission form by clicking HERE . Each form provides for up to five (5) submissions. If you are submitting more than five (5) products, submit one form and start a second (or third) until you are finished. The submission will not be entered in the judging if the form is not included.
3) PRODUCT QUANTITY: Send four (4) samples of each submission for 500ml or less, two (2) samples for 19oz, 22oz or 750ml bottles or one (1) 64 oz growler. Dessert/fortified submit (2) samples
4) All products must be produced in Washington, Oregon, Idaho, Montana or British Columbia.
5) Submission receiving deadline is Friday, November 15, 2024.
Note: if you do not currently package your product and will be sending a growler, please email Melissa Miller at melissa@sippublishing.com to coordinate.
*Payment link: https://shop.sippublishing.com/products/2024-cider-submission
**Submission form link: https://forms.gle/fw1pevgXcDyqYVBn6
SHIPPING INSTRUCTIONS
1) Carefully package all glass-format ciders, especially growlers, as shipping companies are not always gentle.
2) Please do not use packing peanuts or popcorn.
3) Ship all entries to the following address:
Seattle Wine Storage
Attn: Sip Magazine Best of Cider
9401 Aurora Ave N., Seattle, WA 98103
In person deliveries can be made to Seattle Wine Storage daily from 12-6pm (excluding holidays).
2024 CATEGORIES
BERRY: Cider base infused with any combination of berries. This cider is berry only.
BOTANICAL: Cider base infused with any combination of herbs, nectars, leaves, tea, etc.
COCKTAIL INSPIRED: Ciders with apple or pear base, that are influenced by cocktails (ex. paloma, sangria, margarita, mojito, mimosa).
DESSERT/FORTIFIED: Ice cider, late harvest, pommeau-style or other styles with spirits added.
FRUIT: Cider base infused with other fruits, such as pear, tropical fruit, etc. Stone Fruit ciders have their own category.
FRUIT / STONE-FRUIT CO-FERMENTED: Cider plus fruit that are fermented together
HIGH TANNIN – Dry- up to 2% RS Apple- only, focused on the specific apple used,. Ciders in this category are made primarily with bittersweet and/or bittersharp apples and the resulting cider has significant bittersweet/bittersharp characteristics and tannin content. Apples may include multi-use and cider-specific apples (such as Dabbinet, Chisel Jersey, Domaine, Frequin Rouge) resulting in higher tannin content. Please specify in the “adjunct or style descriptor” section the type of apple(s) used in the cider. This was the prior Heritage category. PLEASE NOTE IN THE DESCRIPTION SECTION WHAT TYPE OF APPLE(S) ARE USED.
HIGH TANNIN – Sweet – >2.0% RS Apple- only, focused on the specific apple used. Ciders in this category are made primarily with bittersweet and/or bittersharp apples and the resulting cider has significant bittersweet/bittersharp characteristics and tannin content. Apples may include multi-use and cider-specific apples (such as Dabbinet, Chisel Jersey, Domaine, Frequin Rouge) resulting in higher tannin content. Please specify in the “adjunct or style descriptor” section the type of apple(s) used in the cider. This was the prior Heritage category. PLEASE NOTE IN THE DESCRIPTION SECTION WHAT TYPE OF APPLE(S) ARE USED.
IMPERIAL CIDERS (Apple Only) – Ciders with higher-than-average alcohol content and bold flavors. Imperial ciders have an ABV of 8% or higher. Please note ABV in the description section.
IMPERIAL CIDERS (w/ Adjuncts) – Ciders with higher-than-average alcohol content infused or co-fermented with other flavors. Imperial ciders have an ABV of 8% or higher. Please note ABV in the description section.
MODERN – Dry — up to 2% RS: Apple only, focused on the specific apples, dessert/culinary or multi-purpose apples (such as Fuji, Newtown Pippin, McInosh, Golden Russet). Resulting cider is fresh, high acid with little to no tannin.
MODERN – Sweet — >2.0% RS: Apple only, focused on the specific apples, dessert/culinary or multi-purpose apples (such as Fuji, Newtown Pippin, McInosh, Golden Russet). Resulting cider is fresh, high acid with little to no tannin.
HOPPED: Cider base that has hops added.
NON-ALCOHOLIC / ALCOHOL-REMOVED: Cider that contains less than 0.5% ABV.
PERRY: 100% fermented pear, made from pear varieties grown specifically for perry production, as well as those made from culinary/table pears. Can be labeled as pear cider as long as it is exclusively pear juice. Blended pear and apple ciders go in the Fruit category.
PÉT NAT: The pét nat process involves achieving carbonation through the fermentation process rather than infusing CO2 into the beverage. These ciders may be spontaneously fermented or pitched, but must be bottle finished. Apple and/or pear only, apples used may be dessert/culinary or cider-specific.
ROSÉ (Red-Fleshed Varieties): Cider with a pinkish hue made heritage cider apples, including red-fleshed varieties. A cider may be pinkish in color and the cidermaker may choose not to use the rosé cider nomenclature, but all rosé ciders are pinkish in color.
SINGLE VARIETAL: A showcase of one varietal; must be 80% varietal and apple only.
SPECIALTY: A catchall category for unique blends, a cider base infused with any specialty ingredients such as squash, coffee, rhubarb, New England-style, etc. Also including cysers.
SPICED: Cider base infused with any combination of spices or spicy vegetables, such as baking spices, habaneros, ginger, etc.
STONE FRUIT: Cider base infused with stone fruit, such as cherry, apricot, plum, etc.
TROPICAL: Cider based infused or co-fermented with ONLY tropical fruits such as dragon fruit, acai, pineapple, guava and papaya.
WOOD-AGED: Ciders aged in or with wood, such as barrels, oak cubes, chips, staves, etc.
*Though unlikely for most, all categories are subject to change if submissions are too low or too high. In the case of lower submissions, cider would be merged into an appropriately fitting category; for higher submissions, a category of its own would be created.
Sip Magazine is an award-winning publication covering the wine, beer, spirits and cider of the Pacific Northwest and beyond.To view the winners from the 12th Annual Best of the Northwest Cider click here.
