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Built on a... truly refreshing drinking experience. The unique, refreshing taste of Ireland's favourite cider poured over ice will no doubt be the perfect refreshment during those long, hot Summer days.
The apple pressing is done using the traditional 'cheese' and is one of the core skills of a cider-maker. At Magners, the very same presses used to make Magners 50 years ago are still used today. This accounts for the consistency in quality of Ireland's most popular cider.
Magners Irish Cider is fermented in the Vat House between 18 degrees and 24 degrees Celsius for a period of eight weeks. The fermentation process in the oak vats provides the distinctive and unique Magners taste.
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(ALWG933CYE)
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