Trio of Northern Irish farmhouse ciders launched

A trio of new handcrafted ciders has been launched by Kilmegan Cider in Northern Ireland. The farmhouse ciders are the first to be produced outside Northern Ireland's traditional apple orchard region of county Armagh.

Kilmegan Cider is based at Dundrum in county Down in the foothills of the Mourne Mountains and overlooking a traditional seafood centre, Dundrum Bay, renowned for rearing lobsters, oysters and mussels usually for exporting to France.

The new ciders are produced on the family farm by husband and wife team Andy and Karen Boyd and use apples from orchards planted there over a century ago. The new ciders have already been endorsed by the influential McKenna Guides.

Boyd had worked in the local fishing industry - he still maintains lobster pots in Dundrum Bay - before opting to develop the small holding by investing in cider production. He was encouraged to revive his interest in apples and cider about 10 years ago with the emergence of a successful rustic cider business around Armagh.

Kilmegan Cider, the first craft cider produced outside Armagh, emerged in 2009 after a period of experimentation using an old press purchased by his father to press wine. The Kilmegan brand is taken from the Irish 'church in the bay'.

"I wanted a brand that would reflect Dundrum and the provenance associated with this predominantly rural community in the foothills of the Mournes," he says.

The cider also draws on fresh water from a well on the family farm. "In 2009 we began experimenting in cider production. Our first cider was a revelation, tasting fresh, crisp and natural."

The cider is produced without additives or preservatives and is free from added acids, sugar, water or concentrates. Positive feedback from family, friends and other contacts, including major wine distributor James Nicholson in Crossgar, county Down, encouraged Boyd to invest in a new apple mill and rack and cloth press. He uses vintage apples and tends to steer clear of the Armagh bramleys favoured by some other local producers because of their tartness.

"We choose the apples to be blended for our cider very carefully. The juice is extracted and left to mature for up to eight months. The ciders are all made with 100 per cent fresh pressed juice to ensure a rich and different flavour.

Kilmegan has three ciders in its portfolio - Irish Farmhouse Cider (ABV5.5) - a pasteurised cider made with apples from trees planted 100 years ago in Co. Down. Using a traditional rack and cloth press, this unique cider is made with 100 per cent pure juice later blended with the sweet juice from late season eating apples for a fresh apple finish.

Real Cider (ABV5.5) is a fully dry, 100 per cent pure juice cider that has not been pasteurised or filtered, allowing a secondary in bottle fermentation. This gives a light, natural carbonation with fresh fruit flavours and a long finish.

Wild Elderflower Cider(ABV6.8), also unpasteurised, uses locally sourced wild elderflowers blended with 100 per cent pure juice and unfiltered for a delicate and subtle floral finish.

All the ciders are produced in 500ml bottles.