Your friends might prefer to drink beer and wine, but thanks to a new range of boutique drops there is now a growing number of Australians who identify as something akin to cider connoisseurs.
Cider is most commonly made from fermented apple juice, which often acts as a based before other fruits such as peach, strawberry and even lime are added for extra flavour.
While the alcohol content in cider varies depending on brand you may be drinking, it is not uncommon to hear of cider's that have an alcohol volume between two to eight per cent.
When it comes to the flavour of ciders, you can expect to find everything from sweet to dry blends, but what you end up drinking is really a matter of personal preference.
On the mainland, cider appreciation has grown in popularity to the point where it is not uncommon to find a number of speciality drinks on sale in the hippest venues.
But in Tasmania, this love of one of the world's most refreshing beverages dates back to the 1830s when Huon Cider made from Sturmmer Pippin apples was common in the region.
Southern Tasmania is by far one of the best places to grow speciality cider apples, and there are a variety of orchids in the area that cater to the country's increasing interest in what is sometimes referred to as fruit wine.
The cider making process is often likened to the techniques and procedures used to make high-quality wine. The fruit is juiced, stored and later double fermented so that it will retain its trademark bubbles despite being bottled.
Depending on the type of cider, you should be able to taste the fruit and skins used to make your drink.
You can easily organise to go on tours of local cideries on your next trip to southern Tasmania.