Blog: Our Ciders

Here at the JKK JORK Cider all of our ciders are fermented in the ancient traditions of the Irish monks. With records going as far back as the 12^th century, the Irish monks had many years to perfect their craft. We haven’t has quite so many years at it, but we do know that a careful blending of the sharp cider apples with the bittersharps, bittersweets and sweet apples will produce a full-bodied cider that is bursting with flavour.

Now centuries later the skilled cider-makers at JKK JORK Cider are following our Irish monks traditions, crafting delicious ciders for you to enjoy.

We select a blend of apples from Altesland in Hamburg; like the aromatic sweet Delba, or the juicy sour tasting Glosten. Mixing these German dessert apples with cider apples from Normandy in France, and fermenting very slowly in oak vats, retains those delicate aromas, producing the mouth-watering Adam & Eve ciders.

The art of a making a well crafted cider is to know when to stop the fermentation process, before all of the sugar is consumed. The cider is then siphoned off into new vats leaving all the nasty stuff behind. This final fermentation stage creates a small amount of carbonation which gives our ciders their sparkle.

If is at this final fermentation stage that we add complimentary flavours to create our seasonal ciders like Finnegan’s Raspberry Cider and Finnegan’s Rhubarb Cider.

Our 100% apple juice ciders can vary slightly with each batch produced, this is because, unlike mass produced ciders, the JKK JORK Cider always uses fresh fruit which of course is at the mercy of the weather. As all craft beer and cider lovers know, this is what makes it special.

Our current range of ciders available all year round are:-