HS Code for Cider

Cider is classified under HS code 2206.00. This heading covers "Other fermented beverages," which includes beverages produced by the fermentation of fruit juices other than grape juice. Chapter 22 of the Harmonized System deals with beverages, spirits, and vinegar. Heading 2206 specifically captures fermented drinks that are not beer (2203), wine of fresh grapes (2204), or vermouth (2205). Cider is produced from the fermentation of apple juice, while perry is produced from pear juice; both are explicitly included in the Explanatory Notes for 2206.00. The classification remains here regardless of whether the cider is still or sparkling, or if it has been fortified with additional alcohol, provided it retains the character of a fermented beverage. However, the alcohol content must result primarily from fermentation. If the product is simply a mixture of fruit juice and distilled spirits, it would likely be classified under 2208.

Products Included

• Hard apple cider
• Perry (pear cider)
• Sparkling cider (alcoholic)
• Mead (honey wine)
• Sake (rice wine)

Common Misclassification

Cider is often misclassified under 2204 (Wine) or 2009 (Fruit juices). HS code 2204 is strictly for wine made from fresh grapes; apple-based "wine" is always 2206.00. Conversely, non-alcoholic cider is not classified in Chapter 22 as a fermented beverage; it is classified under 2009.71 or 2009.79 as apple juice. Another confusion arises with 2203.00 (Beer); while both are fermented, the raw materials (grain vs. fruit) distinguish them clearly in the HS nomenclature.

FAQ

What is the HS code for cider?

The HS code for alcoholic cider is 2206.00.

What is the HS code for non-alcoholic cider?

Non-alcoholic cider is classified as apple juice under HS code 2009.71 or 2009.79, depending on its Brix value.