Mac Ivors Cider Co. has grown out of a small family firm that has farmed in Ardress, Co Armagh for the past 150 years. The small apple-growing and processing business is nestled amongst its own orchards and has grown up organically around the family homestead. Using hand-picked apples from their orchards, and from other local apple growers, the company produces its award-winning cider on site. Greg MacNeice is the cider-maker. Along with his father Sam, he farms 100 acres of apple orchards. Having grown up surrounded by apples, cider seemed like a natural choice to Greg, but it was not until he tasted the fragrant and aromatic ‘cidres’ of northern France five years ago that he was inspired to use their own delicious apples to create their own distinctively Irish craft cider.
Cider-making starts with selecting the juiciest, tastiest apples. With direct control over hundreds of acres of orchard, Mac Ivors choose not only what varieties they pick for their cider, but crucially when they pick them for optimum ripeness and how they handle them at harvest time. You have to start with the best apples to make the best cider and at Mac Ivors they only use 100% fresh pressed apples to ferment their cider. They also use a unique cold-fermenting yeast combination that has been developed to preserve natural fruit aroma. In addition, all base ciders are matured for a minimum of eight months prior to blending and bottling.
Mac Ivors Traditional Dry (5.6% ABV) pours clear gold with light carbonation. Aromas of pear and toffee apple. Crisp with lingering tannins giving a long, dry finish.
Mac Ivors Traditional Dry (5.6%) has deep, complex apple flavours with a finish that is both long and crisp. It goes well with lots of dishes such as seafood, cheese, sausage, pork (especially belly), seafood and poultry. In fact, there is very little that does not pair well with this cider save vinaigrettes and acidic tomato sauces!