William Magner opens the "Magner" Company and merges with the British company H.P. Bulmers as early as 1937. William Magner was then in charge of the Irish cider production in Ireland and markets cider under the name "Original Bulmers Irish Cider".
In 1949, Magner leaves the company, leaving the entire management to the hands of H.P.Bulmers. At that time, Bulmers cider is exported abroad under the name Magner. This initiative of Stuart Wootten, the director of Irish Bulmers Cider Exports, has been motivated by issues related to international law on these two brands. This led to consume Magners abroad and Bulmers in Ireland. But they are both exactly the same, only the name changes. The Cider is identical whichever brand appears on the bottle.
The Irish Company Bulmers is today a flourishing Irish company, based in Clonmel, employing more than 470 persons. Bulmers cider is distributed in every Irish pub, but also in many English pubs and exported worldwide in more than 50 countries.
The Irish Bulmers company uses more than 20 different apple varieties to craft the Magners Original Cider, a traditional version of Magners. Bulmers presses the apples in the traditional way, and leaves the juice to ferment for up to four weeks in fermentation tanks. This juice is filtered numerous times and left in the dark for two years, to ferment with yeasts originally present in the wood.
Extremelly mellow and fruity, Magners Cider is greatly appreciated as a pint (570ml), on ice, or on tap under the name “Magners Golden Draught”. Bulmers has also developed a perry, under the brand “Magners Pear Cider”, made from fermented pears and not apples. It is an pear cider of great freshness.