by Rory Allen
The 2-acre orchard was planted in 2014, providing us with apples for apple juice and to make Ballymaloe Cider but the tradition of cider-making in Ballymaloe House traces its roots back to the 18th century. A remarkable discovery of an old cider bottle, now displayed at Ballymaloe House, dates to the time of Hugh Lumley, the owner of Ballymaloe from 1720 to 1760. Lumley, renowned for his dedication to crafting “excellent strong cider,” planted cider orchards that thrived under his care. Even earlier, in the 1700s, Col. Corker made significant improvements to “cyder” production in the gardens adjoining the castle, as noted in Smith’s History of Cork.
Fast forward to today, Ballymaloe Cider stands as a testament to this enduring legacy. The 2022 batch has already garnered acclaim as a good vintage, capturing the essence of traditional cider making. This classic, dry cider is made from apples grown in the orchards located beside the walled garden of Ballymaloe House. The process is a labour of love, with apples harvested by members of the Allen family and our friends each Autumn.
The cider is crafted from a blend of apple varieties, including Dabinett, Crimson Bramley, Santana, Topaz, Delles Bell, and Dellia, along with other old varieties grown across the farm and in the walled garden. This blend of apple varieties gives our cider a refreshing, rich, and enjoyable flavour. Each bottle, at 330ml and 4.5% ABV, offers a true taste of Ballymaloe’s dedication to quality and tradition.
The expertise of The Apple Farm, in Co. Tipperary, Ireland’s authority on all things apple-related, ensures that Ballymaloe Cider is produced with the utmost care and precision. The cider undergoes a long, slow fermentation process, allowing its natural flavours to develop fully. Bottled on-site, in Ballymaloe this meticulous approach to cider-making preserves the authenticity and tradition that Ballymaloe is known for.
Ballymaloe Cider is not just a drink, but an integral part of the culinary process at Ballymaloe House. It is used in a variety of recipes, enhancing dishes with its unique flavour. Some notable dishes include Ballycotton Monkfish with Ballymaloe Cider and Smoked Gubbeen Lardons, Cream and Sauteed Leeks or Ballymaloe Farm Pork Belly with Spiced Ballymaloe Cider and Apple Sauce. These recipes showcase the versatility of the cider, making it a favourite among the chefs and our guests.
For those of you eager to experience Ballymaloe Cider, it is currently available on the drink’s menu.
