It’s a FAMILY affair
Little wonder it became known as “The Orchard County”. It is here that Mac Ivors Cider has its roots.
Our farm was established in 1855 in the townland of Ardress. Our cider takes its name from our Cider Maker, Greg Mac Neice’s grandmother Annie Mac Ivor.
Making Cider with Heart and Soul
Here at Mac Ivors, we love apples. Cider making is all about the apples and maintaining their delicate flavour and aroma through the fermentation process. It is about taking different apple varieties and producing a balanced blend that is so much more than the sum of its parts.
Together with our growers, we choose not only what varieties we pick for Mac Ivors Cider, but crucially when they are picked for optimum ripeness and how they are handled at harvest time.
Culinary apples
Like Armagh’s famous Bramley apple give a lovely tartness to cider.
Cider apples
Such as Michelin, Dabinett and Harry Master’s Jersey are called bittersweets. They are highly astringent but impart a rich depth in a cider, as well as tannins for a long finish.
Dessert Apples
Both heritage varieties like Worcester Pearmain, Laxton Fortune, Lord Lambourne and more modern varieties such as Elstar, Golden Delicious and Jonagored give the cider a light, fresh finish with their sweet, fruity flavours.
ENHANCE FOOD
Cider can enhance any meal with its low alcohol and crisp carbonation, preparing your palate for the next bite.
Its natural fruitiness pairs excellently with everything from pork belly to a Caesar salad. When matching cider with food we want to combine food and drink that are in harmony with one another.
