We love making cider, but we reckon there’s only one way to do it properly. That’s why we’re still taking inspiration from the historic methods we used when we started making cider back in 1935. That’s part of the Magners taste.

So in this way we use 17 varieties of apples, waiting until they drop before pressing and filtering them in the traditional way.

We take time to ferment the cider and even more time to let it mature, up to 2 years in fact, tasting it along the way.

Sure, there are faster ways of making cider, but then it wouldn’t be Magners.
We all need a bit of variety and that’s why we came up with the idea for Magners Pear. Of course, we like to do things properly and don’t mind taking our time, so unlike some Pear ciders, the only fruit that goes into ours is pears.

Only 100% premium quality pears, which are filtered to get rid of any impurities before being slowly fermented.

That’s what makes Magners Pear so fresh, fruity and full of flavor. So next time you’re out and wanting a bit of a change, pour a Magners Pear, sit back and enjoy.

vale of honey
It starts, as so many things do, with light.

In this case, bright, Irish sunlight and the gentle Tipperary rain that makes this part of the world so perfect for growing the 17 varieties of sweet, sharp and bitter apples harvested to give Magners Original Irish Cider its unique taste. Our hometown’s name, Clonmel, comes from the old Irish for Vale of Honey.

We don’t pick our apples when we’re ready, we pick them when they’re ready. By gently shaking the branches and waiting for the apples to fall, fully ripened to the Irish earth.

From our orchards, and from orchards like them all over Ireland, our apples make the trip to the Magners Cidery, just down the road from the Magners Vat House that has stood in Dowd’s Lane since 1935.

Traditionally, we used a system called a cheese press, out of which the cloudy juice poured like nectar. Nowadays our system is a bit more hi-tech but the same principles apply and our liquid is as juicy as ever.
Aged in the dark
The apple juice is then transferred to vats which replicate the same fermentation environment as our original oak vats, even down to the same yeast strains! The juice is gently fermented here for up to four weeks, with carefully controlled levels of the native yeast and natural microflora, to develop our rich and unique Magners Original flavour.

After fermentation, our cider is repeatedly filtered to achieve a unique purity. Many other bottled ciders are pasteurised at this stage instead. But then most ciders aren’t fermented using yeast strains from original oak vats either. Their loss.

Our cider, almost the finished article, is then matured in the dark for up to two years.

Why in the dark? Because it just tastes better.




After maturing, Magners Original is bottled and transported to over 50 countries around the world that drink it in just one way ... over ice, with friends.


A club like no other
Magners® is a proud sponsor of the celtic football club.
Magners are proud to partner with Celtic FC, one of the biggest football clubs in the world. Magners and Celtic share many of the same personalities, proud brands, and great histories that both celebrate the fact that NOW... is a Good Time! We are revelling in the shared journey together, whether domestically or on the European stage, and long may it continue.
magners hard irish cider. The past is the past. The future is the future. The best moments in life are right here, right now. Now is a good time.
Magners hard irish cider. The past is the past. The future is the future. The best moments in life are right here, right now. Now is a good time.
original
magners original irish hard cider
We love making cider, but we reckon there’s only one way to do it properly. That’s why we’re still taking inspiration from the historic methods we used when we started making cider back in 1935. That’s part of the Magners taste.

So in this way we use 17 varieties of apples, waiting until they drop before pressing and filtering them in the traditional way.

We take time to ferment the cider and even more time to let it mature, up to 2 years in fact, tasting it along the way.

Sure, there are faster ways of making cider, but then it wouldn’t be Magners.
magners pear irish hard cider
We all need a bit of variety and that’s why we came up with the idea for Magners Pear. Of course, we like to do things properly and don’t mind taking our time, so unlike some Pear ciders, the only fruit that goes into ours is pears.

Only 100% premium quality pears, which are filtered to get rid of any impurities before being slowly fermented.

That’s what makes Magners Pear so fresh, fruity and full of flavor. So next time you’re out and wanting a bit of a change, pour a Magners Pear, sit back and enjoy.

history
magners hard cider made in clonmel ireland
It starts, as so many things do, with light.

In this case, bright, Irish sunlight and the gentle Tipperary rain that makes this part of the world so perfect for growing the 17 varieties of sweet, sharp and bitter apples harvested to give Magners Original Irish Cider its unique taste. Our hometown’s name, Clonmel, comes from the old Irish for Vale of Honey.

We don’t pick our apples when we’re ready, we pick them when they’re ready. By gently shaking the branches and waiting for the apples to fall, fully ripened to the Irish earth.

From our orchards, and from orchards like them all over Ireland, our apples make the trip to the Magners Cidery, just down the road from the Magners Vat House that has stood in Dowd’s Lane since 1935.

Traditionally, we used a system called a cheese press, out of which the cloudy juice poured like nectar. Nowadays our system is a bit more hi-tech but the same principles apply and our liquid is as juicy as ever.
aged in the dark because it tastes better
The apple juice is then transferred to vats which replicate the same fermentation environment as our original oak vats, even down to the same yeast strains! The juice is gently fermented here for up to four weeks, with carefully controlled levels of the native yeast and natural microflora, to develop our rich and unique Magners Original flavour.

After fermentation, our cider is repeatedly filtered to achieve a unique purity. Many other bottled ciders are pasteurised at this stage instead. But then most ciders aren’t fermented using yeast strains from original oak vats either. Their loss.

Our cider, almost the finished article, is then matured in the dark for up to two years.

Why in the dark? Because it just tastes better.

magners irish hard cider
After maturing, Magners Original is bottled and transported to over 50 countries around the world that drink it in just one way ... over ice, with friends.
celtic
a club like no other. magners are proud sponsors of the celtic football club
Magners are proud to partner Celtic FC, one of the biggest football clubs in the world. Magners and Celtic share many of the same personalities, proud brands, and great histories that both celebrate the fact that NOW... is a Good Time! We are revelling in the shared journey together, whether domestically or on the European stage, and long may it continue.

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