Author's Cider

Iļģuciema Cider

The discovery of cider dates back to the 8th-9th centuries, when rotten apples were crushed to produce an intoxicating liquid. From the 12th century, the alcoholic beverage of ripe apples was widespread in Normandy and England, where cider consumption was confined to autumn, which is why seasonal cider festivals developed later in Europe.

With the development of industry, the production of sparkling cider began, while the production of classic cider remained the preserve of amateurs. Traditionally, several varieties of apple are used to make cider so that the drink is not overly sour. The belief that cider is suitable for women, for socialising and as a casual afternoon drink is ingrained in the cider-consuming culture.

Iļģuciema sparkling ciders are made from fermented apple juice and apple juice concentrate. It is preservative-free and contains antioxidants and vitamin C.

Apple Cider Classic

The sweet apple flavour makes this drink particularly coveted not only during the warm summer months, but also goes well with the start of a holiday, a hike or a hippie get-together in the dead of winter.

Apple-Cherry Cider

Besides apples, this drink also contains cherry juice concentrate, which gives this cider a royal taste and makes you dream of special moments. If you're going to the countryside to pick berries or weed your mum's beds, be sure to take this fine sparkling drink with you to cheer you up in a moment of respite.

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