Traditionally, the dialect term "scrumpy" was used to refer to what was otherwise called "rough", a harsh cider made from unselected apples.

The Oxford English Dictionary, which finds the term first used in 1904, derives it from the noun scrump, meaning "something withered or dried up", not specifically apples.

[8] Traditional "rough" was invariably fermented out to absolute dryness, with a strong, full bodied character but no distinguishable apple flavour: in 19th century Devon "rough" was much preferred for home consumption, while sweeter, less alcoholic cider was produced for an 'export' market outside the county.

[9] "Rough" was known as the customary drink of farm labourers in the west of England, who would generally receive up to a quart (1.1 litres) daily as an incentive on top of their wages.

[3] It is produced by pulping and pressing a quantity of apples, and then adding the juice to a vessel with a special lid to ensure the pressure does not rise too much.