Magners loves making cider, but they reckon there’s only one way to do it properly. That’s why they’re still taking inspiration from the historic methods they used when they started making cider back in 1935. That’s part of the Magners taste.
They use 17 varieties of apples, waiting until they drop before pressing and filtering them in the traditional way.
They 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.