Most of the ciders available at the local stores turn out to be those made by local brewers. However, I was able to find the ACE (without any crap in it), which is dry, and the Crispin, which is also dry. I tried both. While interesting, I think it confirmed that... probably semi-sweet or semi-dry is more my thing.
Therefore, I'd like to try the Seattle Semi-Sweet, which I'm guessing (?) is the only non-dry one on your list. Is there an especially good online seller for that?
Glad to see you're looking into these. The ACE is indeed extremely dry and tart, about as tart as they get. The Crispin Brown's Lane has an added funkiness, which is either from the English apples, or from oak, or maybe both.
The Domaine Dupont is also semi-sweet. A lot of French ciders are done that way. They purposely strip the cider of nutrients during fermentation to make the yeast quit early, the call it 'defecation' but the more politically correct term is keeving. By not adding nutrients to my own ciders, and fermenting cold about 54 F then cold crashing when close to finished, I kind of half-assedly am trying to do the same kind of thing, to preserve more sweetness in a natural way.
I don't buy my ciders online, so I can't help you there. Honestly, I'm not even sure where I bought any of these. I buy very few ciders locally here. But I travel a lot all over the US, and what I like to do is whenever I go to a big city like Boston or Minneapolis or San Diego or whatever, I look up a liquor store with good reviews and pay a visit, and usually walk out with $50-$100 worth of various cider and beer. That's where I get most of these. If you don't travel at all... maybe you should!
I actually do prefer a semi-sweet to semi-dry cider; however, very good tasty versions are also very rare because cider is naturally quite dry, and the ciders that taste the best aren't meddled with or backsweetened significantly. When ciders are backsweetened, they taste more artificial like they were forced to be sweet. Sweeter versions also tend to have sorbate and sulfites. While I don't think my palate is sensitive to those chemicals, you've shown me today that almost all my favorite ciders are actually quite dry, and I never knew that about myself and always thought I preferred semi-sweet to semi-dry, just like you. But maybe I don't!? I don't really love bone-dry ciders. But I do love me a semi-dry. I'll bet a lot of my examples actually qualify more as semi-dry than bone-dry. But yeah.... when I taste any cider that is quite tart and quite dry, perhaps my subconscious is telling me: "THIS, THIS RIGHT HERE, is what a REAL cider REALLY is." Because it's true, really!
A few more good ones you can try that are a bit sweeter:
Citizen Unified Press Cider (semi-dry)
Magner's Original Irish (quite sweet but with a little tasty Irish funk)
Sprecher Cidre de Pomme (French style semi-sweet, probably only in Wisconsin)
Stillmank Eastcider (semi-dry, probably only in Wisconsin)