Quebec cider is crafted in the apple-producing regions of Montérégie, Eastern Townships, Chaudière-Appalaches, the Laurentides, Charlevoix and Capitale-Nationale, in Canada.

[2] The honour of planting the first apple tree in the history of Quebec goes to Louis Hébert, apothecary from Paris and New France's first settler.

[4] The Sulpicians, who settled on the Island of Montreal in 1657, possessed, beginning in 1666, a little orchard inside the fenced garden of the seminary on Notre-Dame Street.

[5] On this site, the mission de la Montagne where Marguerite Bourgeoys had her school, they erected a fort, in 1685, where they were using two cider presses.

Great Britain's protectionist trade policy, limiting exchanges within the British Empire, favoured the importation of alcohols from England (whisky, gin) and Antilles (rum), and discouraged all the artisanal productions of the inhabitants.

On August 15, 1807, in Le Canadien of Quebec City, there was an article in which the author deplored that more efforts were not made to encourage the cultivation of apples on Île d'Orléans and to export cider, which he judged "superior or at least equal to that of Europe and the United States".

He suggested also that the production could serve to diminish the excessive consumption of rum, a "source of disastrous ruins in a lot of families.

Indeed, the Canadian Alcoholic Beverages Act which ended prohibition and created the monopoly of the Commission des liqueurs du Québec, did not legislate on cider, which consequently found itself in a judicial void.

Sparkling apple cider is crafted either by injecting carbon dioxide, in closed vats using the Charmat process or the traditional champenoise method.

Ice cider, an innovation from Quebec,[17] is crafted by pressing apples naturally frozen by winter's cold.