FAQ’s

Where is Old Mout Cider made?
We like to do the neighbourly thing, so all Old Mout Cider varieties are made from lovely ripe local fruit picked less than 50kms away from our Nelson-based cidery. That goes for the boysenberries and feijoas as well as the apples. However, for our brand spanking new Cranberry & Cider we could get a local supply so in the meantime we will be getting old good USA cranberries. Thanks USA for such a great crop of Cranberries that we can enjoy this Christmas.

What’s so great about Nelson, New Zealand (and especially the Moutere Valley)?
This area has everything we need to make pretty good cider. Loads of sunshine, soil that grows mighty fine apple trees, and of course a bunch of people that really know their stuff when it comes to turning apple juice into a wee drop of magic. Get a handle on just where the Moutere Valley is here.

Where’s the fruit from?
We like to do the neighbourly thing, so all Old Mout Cider varieties are made from lovely ripe local fruit from less than 50kms away from our cidery. That goes for the boysenberries and feijoas as well as the apples.

How is it made – brewed or fermented?
Old Mout Ciders are made by fermenting the juice of whole, ripe and juicy culinary apples, pears and other fruit – mostly and where possible from the sunny Nelson region. This whole sun-ripened fruit is fermented to make cider (from apples and pears) and our fruit wines that are blended with cider to make our fruit ciders (i.e. Cranberry, Boysencider and Feijoa).

To learn more about our fermenting process, head over to Making Old Mout Cider.

What kind of apples go into Old Mout Cider?
We use whole culinary, or ‘eating’ apples rather than the the more somewhat traditional sour, nuggety little cider ones, so you get a delicious apple taste without the pucker. Braeburn (and Braeburn types like Eve and Envy) makes up around 65% of the mix. Generally speaking though, we’ll get what’s at its ripe and juicy best from our local apple-growing experts.

What kind of pears do you use in Pear Scrumpy ?
It’s a blend of four delicious pear varieties: Taylors Gold, Doyenne du Comice, Beurre Bosc and Concorde.

Does Old Mout Cider contain any preservatives?
Yes. We want to make sure that precious wee drop reaches you in tip top shape, so we add a pinch of potassium metabisulphite and potassium sorbate – used since Roman times to preserve cider’s natural colour, flavour and quality. But we also know some people are sensitive to sulphites so we try to keep that stuff to a minimum.

How long have you been making it?
We’ve been making fruit more useful since 1947. A while back, we stopped pressing the fruit ourselves though, and now we let the experts take care of it while we concentrate on the serious responsibility of fermenting the whole apple juice and making the ciders.

Why is it called Old Mout Cider?
The name ‘Old Mout’ comes from Nelson’s apple-chocka Moutere Valley – where our founders began making pretty good things from apples in 1947.

The Old Mout label was originally attached to a fortified apple wine ‘rocket fuel’ (23%, phew!) made back in the good old apple-season days – the brew behind much autumnal naughtiness.

How do you pronounce Old Mout?
Think, suit, flute, moot, beaut’, cute and most importantly, fruit.

What ciders do you make? What do they taste like?
All Old Mout Ciders are full of flavour, because they’re made from perfectly ripe whole pressed fruit.

See our Ciders section for all the details on how they look, smell and taste.

How do I know it’s good?
We think it’s pretty good. But we’re a bit on the biased side, so take a look inside our Trophy Cabinet to see what the Cider Experts reckon about the natural, whole fruit tastiness of Old Mout Cider.

How should I enjoy it?
You can’t go far wrong, as long as it’s either very chilled or over ice. And head to the Ciders section for ideas for what to have it with, if you’re having a bite.

Are there cider vintages, like wine?
The really keen (not to mention perceptive) cider lover may notice a smidgen of seasonal difference depending on the fruit varieties we use. But rest assured, it’ll always meet Old Mout Cider’s stringent standards of high-quality tastiness.

Why choose cider over beer or wine?
To start with, cider is 100% gluten free, unlike most beers. Cider’s also less likely to make you feel bloated (ever heard of a ‘cider belly’?). It can be much more refreshing than wine, which makes it a pretty good summer drop. And Old Mout has a range of Ciders to suit all sorts.

Are the ‘fruity’ ciders just flavoured?
Being a bunch of fruit lovers, we know how to get the best fruit flavours through the fermentation. To make Old Mout Boysencider, Feijoa & Cider and Cranberry & Cider, we blend cider with our own special fruit wines.

What about the future – any plans to make other ciders?
We’re always keen to find new and delicious things to do with cider. To be the first to find out when we do, please keep in touch.

Why is the Apple Scrumpy even better?
As we say on our label….we’re always looking for new ways to make our cider better. Using new state of the art fermentation techniques we can bring out even more natural apple flavours. Plus with a few tweaks to the blend of delicious apple varieties – alongside natural seasonal fruit changes – what we have now is a slightly drier, more refreshing cider that delivers even more of Scrumpy promise – gutsy apple flavour that’ll still let you know who’s boss. So check out our recently tweaked Scrumpy – it just got a little more appley.

Why is the Pear Scrumpy different?
It’s our take on the traditional ‘apple’ Scrumpy cider, but made from Nelson’s own pears, pears, and only pears (no apples in here – unlike a few others out there).  A stronger cider with a juicy bite, this buxom, well rounded one gets its fuller flavour from the 8% alcohol. Unique and a first of its kind Down Under, we hope you like it as much as we do.

Classic Apple vs Scrumpy – what’s the difference?
Both are made from 100% apple.  Classic Apple is 4.5% alcohol and is a lighter style cider.  It’s fresh and delicate. Scrumpy is stronger in both alcohol and taste.  Its full apple taste certainly packs a punch.

Is our Cider suitable for Vegans?
We’ve made a conscious decision to use two fining agents – neither animal derived. Bentonite clay is our primary fining agent and we occasionally use a fining agent called PVPP – to ensure our ciders are well rounded prior to blending.