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American Artisanal Cider
 Artisanal cider is an alcoholic beverage that has been fermented from the 100% freshly expressed juice of apples, which have been sourced from the same geographic region where the cider is produced. As following in harmony with tradition, artisanal cider contains no preservative agents, except the addition of sulfur dioxide in the fermentation process.
This pure process had been custom in the US since the 17th century when European settlers began importing cultivated varieties of cider apples. Cider in colonial America became important as both an agricultural commodity and as a means of exchange. The primacy of cider as America's national beverage began to wane in the latter half of the 19th century when much of the population shifted away from the countryside and later because of prohibition. In the early 1980s, following the growing interest in home brewing and the proliferation of regional microbreweries, the fortunes of cider began to change. At this time, a handful of artisan producers began to experiment with their own ciders and relearn classic cider-making techniques from Europe and America.
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