A Brief History of Traditional Irish Cider Production
Using the traditional methods of a “Rack and Cloth” press, we carefully select apple varieties from counties Down, Armagh, and Tipperary. We then press, ferment, and mature these together for up to 12 months before bottling. Using 100% pure juice in our fermentation and sweetening process gives the natural clean finish you will find in all our ciders. No need for chemical additives or sweeteners here ! Great Taste Awards and Irish Quality Awards have followed our original influential McKennas Guide Best in Ireland 2015 Award recognizing “Kilmegan” as one of Ireland’s finest craft ciders. Perfect on their own or fantastic with food all our ciders are suitable for vegans and are gluten free.
Irish Farmhouse Cider
5.9%abv
Medium dry on the palate, sweetened with late season eating apple juice, this well balanced cider pairs well with pork, chicken, fish and creamy based pasta dishes.
Real Cider
6.8% abv
This is one “For the Purist” Fully dry on the palate this classic cider has a clean crisp finish which pairs well with Pork, lamb, shellfish, spiced, or sweet chilli dishes.
Elderflower Cider
4.0%abv
This medium sweet cider has hints of honeydew melon and fresh sweet apple concluding with a subtle floral finish. Perfect with salads, roast veg, soft cheese and citrus based desserts.
