I think most US cideries haven't focused on the export market -- they have been too busy fighting for domestic market share alongside beer, wine coolers, and assorted novelty drinks. Many are also still fairly regional even within the US.
Don't quote me on this, but I would be willing to bet the reason American usage separates "cider" (unfermented, often unfiltered and/or unpasteurized drink associated with fall (or with mulling in winter)) and "hard cider" (alcoholic!) is a direct result of Prohibition. You can trace A LOT of American weirdness about and vocabulary for alcohol to Prohibition -- though admittedly the whiskey thing is a consequence of 18th century trade patterns and an east coast climate that's not terribly friendly to western European grape varieties
I prefer Canada Dry ginger ale, which is the least sweet ginger ale readily available on the market. (That brand name is also a byproduct of Prohibition, btw -- "dry" in this case signalling "non-alcoholic"... which is funny, because the man behind Canada Dry was also one of the biggest professional bootleggers around. *wry*)
(no subject)
Date: 2020-07-07 10:12 pm (UTC)Don't quote me on this, but I would be willing to bet the reason American usage separates "cider" (unfermented, often unfiltered and/or unpasteurized drink associated with fall (or with mulling in winter)) and "hard cider" (alcoholic!) is a direct result of Prohibition. You can trace A LOT of American weirdness about and vocabulary for alcohol to Prohibition -- though admittedly the whiskey thing is a consequence of 18th century trade patterns and an east coast climate that's not terribly friendly to western European grape varieties
I prefer Canada Dry ginger ale, which is the least sweet ginger ale readily available on the market. (That brand name is also a byproduct of Prohibition, btw -- "dry" in this case signalling "non-alcoholic"... which is funny, because the man behind Canada Dry was also one of the biggest professional bootleggers around. *wry*)