Cider from England is full-bodied but with a bitter undertone. The French have the power of wine and the bubbles of champagne. The Spanish ones are tart and fresh. And the Danes? The Danish ones are made from autumn apples and have a fine and bubbly expression that can easily be measured against large regions abroad, which for many years have shown the way when it comes to cider production. Take it around the world and taste your way through the history of cider from the warm skies of the south to the cool winds of the north.