Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis of a British cider yeast isolate (E1) and characterize its fermentation properties. E1 has aSaccharomyces uvarumgenome into which ~102 kb ofS. eubayanusDNA were introgressed that replaced the endogenous homologous 55 genes of chromosome XIV betweenYNL182CandYNL239W. Sequence analyses indicated that the DNA donor was either a lager yeast or a yet unidentifiedS. eubayanusancestor. Interestingly, a second introgression event added ~66 kb of DNA fromTorulaspora microellipsoidesto the left telomere ofSuCHRX. This region bears high similarity with the previously described region C introgression in the wine yeast EC1118. Within this regionFOT1andFOT2encode two oligopeptide transporters that promote improved nitrogen uptake from grape must in E1, as was reported for EC1118. Comparative laboratory scale grape must fermentations between the E1 and EC1118 indicated beneficial traits of faster consumption of total sugars and higher glycerol production but low acetic acid and reduced ethanol content. Importantly, the cider yeast strain produced high levels of fruity ester, including phenylethyl and isoamyl acetate.