Longueville House Cider
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Longueville House Cider was first developed by the late Michael O’Callaghan back in 2000 as a means to an end in making his Apple Brandy. A pioneering spirit he planted 25 acres of Dabinett and Michelin cider apples at the north-west side of the property based in the heart of The Blackwater Valley. The apples are harvested in the autumn every year. Once picked the apples are crushed and pressed in an oak cider press machine located in the cider house on our farm. The pressed juice is naturally fermented over time incorporating natural sugars in the juice and natural yeast on apples and in the atmosphere, resulting in a rich amber coloured cider. The cider is then filtered, carbonated and pasteurised.
Longueville House Cider is 100% Natural, Medium Dry Artisan Cider (ABV: 5%) containing no artificial sweeteners, additives, colourings or preservatives. The result is a medium dry cider with a rich amber colour. It is best drunk well chilled with no ice & is an ideal accompaniment to fish & meat. Producer – William O Callaghan
Longueville House Cider are proud founding members of Cider Ireland www.ciderland.com
Recent Longueville House Cider Awards:
- Euro-Toques Food Awards 2013
- Cider Ireland award for Taste & Presentation 2013 Best in Class
- Georgina Campbell's Natural Food Award 2014 for Longueville House Cider
- Off Licence News International Cider Challenge 2012 - Bronze Medal For Packaging
Longueville House Apple Brandy has won a Gold Award at the 6th Annual Blas na hEireann, Irish Food Awards 2013. These National Irish Food Awards celebrate and reward the very best tasting Irish food and drink products, and the passionate, driven producers who make it. All Irish companies, North and South, are invited to submit products that are commercially available to the public in three outlets. These products are then tasted by over 60 judges, in two tranches, resulting in the winning products being awarded Gold, Silver and Bronze medals in more than 50 categories. This is the biggest blind tasting of produce in the country, and the criteria on which the product is judged as well as the judging system itself was created by the Food Sciences Department of UCC. The Blas na hEireann Awards is a non-for profit organisation, and was created by a group of Irish producers so that quality benchmarks could be established for Irish produce on a level playing field. All products entered must be submitted by the producer, regardless of whether the product is made for own label or is branded.
October 2013: Representatives of the very best of Irish hospitality gathered at Bord Bia in Dublin on October 8th, for the announcement of the 2014 Georgina Campbell Awards, associated with the respected Georgina Campbell’s Ireland independent hospitality guides. Longueville House Cider and Irish Apple Brandy won the Natural Food Award. “Longueville House Cider is a gorgeously refreshing drink - and as far from commercially produced ‘cider’ as can be imagined. And their Irish Apple Brandy is unique - the perfect gift.”