Cydry

Cydry is a type of alcoholic beverage produced in Poland, specifically in the region of Masuria. The term "cydry" refers to a category of distilled spirits, primarily made from fermented fruit juices, such as apple, pear, or plum. The production process involves fermenting the fruit juice, followed by distillation to concentrate the alcohol content. Cydry is typically characterized by its smooth, fruity flavor and relatively low alcohol content, usually ranging from 20% to 30% ABV.

The history of cydry dates back to the 18th century, when it was produced in the Masurian region of Poland. The beverage gained popularity due to its accessibility and affordability, as it was often produced by local farmers and small-scale distilleries. Over time, cydry became an integral part of Polish culture, often enjoyed as a digestif or a social drink.

Today, cydry is produced in various regions of Poland, with some distilleries specializing in specific types of fruit. The beverage is known for its versatility and can be enjoyed neat, on the rocks, or as an ingredient in cocktails. Cydry is also gaining international recognition, with some distilleries exporting their products to other countries. Despite its growing popularity, cydry remains a traditional Polish beverage, cherished for its unique flavor and cultural significance.