The birthplace of Magners is Clonmel, Ireland. Clonmel, meaning “The Valley Of Honey” is a fitting place for our origin story as it is a rural, fertile place where bees buzz and apples thrive. We’ve been making our Original Irish cider there since 1935, using 150 acres of our own orchards, where we grow the 17 different varieties of apples we use in our blend. We’ve been making Magners the same way for 80 years, fermenting apple juice with native yeasts from our original wooden Magners vats, aging each batch for up to 18 months for a distinctive, well rounded taste.

On our 80th Anniversary, we celebrate the traditions of Magners cider making and raising pints with friends. We’re celebrating around the country this fall and we hope you’ll come out and join us!

This week we kick things off in the Boston, Massachusetts area with a party at The Lansdowne Pub in Boston (September 16) and at The Burren in Somerville (September 17). Next week we’ll be in New York City with a party at Connolly’s (September 24). See more details and RSVP on our Facebook page!

Looking for a way to celebrate on your own? Why not celebrate the way the man himself, William Magner, would have done? Back in 1935, when Bill Magner was creating his special cider recipes, it’s believed that he enjoyed the odd tipple of whiskey. He had a head for business and a nose for quality and discovered that the tangy taste of apples and smooth Irish Whiskey were a marriage made in heaven. In 2015, to celebrate William Magner’s 80th anniversary, we’ve re-produced his infamous concoction with a modern twist. We call it “The William Magner.”

INGREDIENTS

1 1/2 Parts Irish Whiskey
1/2 Part Cinnamon Simple Syrup *(Regular simple syrup with a few cinnamon sticks in it. While its still warm is the best to get the full flavor)
3 Parts Magners® Original
Splash of fresh Lemon

METHOD

Add Whiskey and simple syrup, shake and strain into an old fashioned glass with ice. Top with Magners and a splash of Lemon Juice. Garnish with a Cinnamon stick.