Sensory descriptor
Cinnamon
Warm sweet-spice character from cinnamaldehyde in added spice, or from oak-derived compounds in a barrel-aged cider.
- Aroma family
- Spice
- Does it indicate a fault?
- It depends on the style it is met in
What causes it
Cinnamaldehyde is the dominant volatile of cinnamon and cassia bark and reaches cider only by addition, whether as bark, as extract or as a flavouring. A second and unrelated route exists in barrel-aged cider: oak wood contains eugenol and small quantities of related phenylpropanoids that read as sweet spice, and toasting generates further compounds in the same register. A third, weaker route is 4-vinylguaiacol at levels where the perception reads as warm spice rather than specifically as clove.
The compounds responsible
Where the molecule is established. Some descriptors in this lexicon name a compound the compound register does not yet hold a record for; those are named in the cause above instead.
Eugenol
The clove compound of oak and of actual cloves, arriving in cider from wood contact or from deliberate spicing rather than from the fruit.
Vanillin
The vanilla compound released from oak lignin, and a good illustration of why fermenting in a barrel gives less wood character than maturing in one.
4-Vinylguaiacol
The clove compound produced by any yeast carrying a ferulic acid decarboxylase, which gives a spicy character without any Brettanomyces being involved.
What raises it
Processes that increase this character, or preserve it where it would otherwise be lost.
Spicing
Extracting aromatic compounds from spice into cider, either cold as a production step or hot in the old mulling tradition, with clove, cinnamon-type barks and citrus peel doing most of the work.
Wood and botanical infusion
Steeping oak in chip, cube or stave form, or bark, root, herb and flower material, in a neutral vessel to flavour a cider without the vessel itself doing any of the work.
Barrel ageing
Holding cider in wood — which may mean an old neutral vat used simply as a vessel, or fresh or spirit-seasoned oak used as a source of flavour, and the two are not the same operation.
Where it is usually met
Fruit and styles this character is recorded in. A record here is where the descriptor is commonly found, not a claim that every example shows it.
About Cinnamon
Cinnamon is the most common added spice in flavoured cider, particularly in autumn and winter seasonal products, so most encounters with the descriptor are encounters with an addition that the ingredients list will confirm.
Where no spice is declared, the note should be attributed to wood or to volatile phenols, and recording which of the two applies is more informative than the word cinnamon on its own.
Others in the spice family
Clove, cinnamon, nutmeg, pepper.
Clove
The clove note of 4-vinylguaiacol, formed when yeast decarboxylates ferulic acid from the fruit’s own phenolics.
Ginger
Hot, citrus-edged spice from added ginger, distinguishable from alcohol warmth by its aromatic component.
Mulled spice
The combined clove, cinnamon and citrus-peel character of a mulling blend, always an addition.
Nutmeg
A dry, woody-sweet spice note from added nutmeg or mace, or from oak-derived phenylpropanoids.
Aniseed
A sweet liquorice-anise note from anethole in added botanicals, or occasionally from fennel and related infusions.
What people ask next
Questions readers ask about the things this page mentions. Each one goes to the section that answers it rather than to a page written to receive the question.
- What is ice cider — Ice cider is made by concentrating apple juice by freezing before fermentation, so that the ferment starts from a very high sugar level and stops sweet. It is a Quebec speciality with a protected definition there.
- Should i ferment cider in an oak barrel — A sound, full barrel is a fine maturation vessel; a leaky, half-empty or previously spoiled one is the fastest route to vinegar. Wood cannot be sterilised, so a barrel carries whatever lived in it before.
- What is mulled cider — Mulled cider is cider warmed with spices and often sugar, served hot. In the United States the same phrase usually refers to heated unfermented apple juice, which contains no alcohol at all.
- How do you spice a cider
- What is barrel aged cider
- Where does vanilla flavour in cider come from
Where to go next
- The sensory model — The thirteen structural dimensions and the twenty aroma families, in full.
- Compounds — The chemistry behind the words.
- Troubleshooting — When a perception turns out to be a problem, this is where it is diagnosed.
Sources
What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.
BJCP Beer Style Guidelines — cider and perry categories
Beer Judge Certification Program · classification framework · retrieved 2026-08-24
Opened on 2026-08-24, and the edition matters. CiderHQ registered the 2015 cider guidelines; BJCP has since published a 2025 cider edition, and the old URL now redirects into the current guidelines index. A competition style guide is a dated framework rather than a standing definition, and citing the wrong edition of one is the same class of error as citing a superseded specification. CiderHQ treats BJCP as one competition framework among several and never as the universal cider taxonomy.
Food labelling and packaging guidance
Food Standards Agency / Department for Business and Trade · regulator · retrieved 2026-08-24
The Science of Cidermaking and associated technical writing
Andrew Lea · reference work · passage verified 2026-08-24
Written by a food chemist who worked at Long Ashton on apple phenolics. Unusual among specialist cider writing in that it is primary-research-adjacent: the author is describing work he did, and cites the literature. This is why it is registered at tier 1 for chemistry while a general cider book is not.