Moa Brewing Company
Jacksons Road
RD3, Blenheim
Marlborough, New Zealand
Phone: +64 3 572 5146


http://www.moabeer.com/

Shelton Brothers
P.O. Box 486 

Belchertown, Massachusetts
01007 
(413) 323-7790


http://www.sheltonbrothers.com/


THE CIDERS:  


Peckham’s Moutere Cider  An English style cider crafted from 100% heritage cider apples pressed, fermented and over wintered on the farm. Off dry, rounded and spritzy in the mouth with soft tannins and notable flavor development and a sherbet tickle on the tongue.


Peckham’s Cider Kir  Just like a dry white wine, a dry cider is a natural base for a kir style drink. This Cider Kir is inspired by the traditional French aperitif, but made with local New Zealand heritage variety apples and Moutere grown blackcurrants. The cidermaker extracts the blackcurrant juice using cold extraction following an old 19th century English recipe. It has a delightful sweet and acid balance and pours a deep red.
Peckham’s Moutere Perry  Made from tree ripened pears from the family orchard, the Moutere Perry has the characteristics of both a sparkling wine and a pear cider. It pours a pale straw color and is medium dry, deliciously mellow, and has an intense fruity nose. Sweet, tart, sherbety notes giving way to a ripe pear finish.

Peckham’s Boysenberry Cider This delightful cider is made with heritage Moutere apples and boysenberries grown in the Peckham’s orchard. 120 grams of Riwaka Choice boysenberries in a pint deliver a fresh-picked, intense berry taste, but the background cider still comes through. It pours a rich deep red.



Moa Brewing Company-  The name “Moa” (New Zealand’s giant dinosaur bird) also derives from the region, as in the early days Josh hand delivered brews to archaeologists working a Moa bone dig near the brewery. Even half-cut they found some Moa bones, so archaeology can’t be that hard. Moa Beer itself is brewed using traditional costly, inefficient and labour intensive techniques, with a focus on local ingredients, including internationally renowned New Zealand hops. It is rounded off through the use of winemaking techniques, like barrel ageing and bottle fermentation and conditioning (like they do with Champagne).​

Shelton Brothers
P.O. Box 486 
Belchertown, Massachusetts 
01007 
(413) 323-7790

http://www.sheltonbrothers.com/
            
Examples of where to purchase-
http://www.klwines.com/detail.asp?sku=1113115           
http://www.wlvliquors.com            
http://1000corks.com/search?st=zeffer+Cider

St. Killian Importing Co Inc.
35 Elder Avenue
Kingston, Massachusetts 
02364
(781) 585 5165


http://stkillian.com/

Examples of where to purchase-
http://www.beermenus.com/beers/moa-kiwi-cider
http://www.totalwine.com/eng/product/moa-cider-kiwi-fruit/140721750

Tutu Cider- There is so much more to this cheeky little cider. The beautiful single varietal Fuji apples are sun ripened on our ancestral lands in Nelson. They are then pressed, brewed, and bottled all in Nelson, using an old secret recipe. We're sure you'll enjoy this 100% natural apple juice cider that offers a fresh crisp fruit bouquet. From the planting of the trees, to the final delectable cider in the bottle, our whānau have carefully crafted each step of the process, to create something that we think you'll find unique, satisfying, and just a little bit naughty. Crafted for you by the whānau of Tohu and Aronui wines, Tutū Cider is the younger, sprightlier sibling of the family. In Māori, being a ‘little Tutū ’ is a colloquial term for being cheeky and mischievous, so Tutū is here to help you to explore the fun side of your personality.

Inside the Cellar
13017 La Dana Ct.
Santa Fe Springs, California
(562) 888-1959


https://insidethecellar.com/

Tutu Cider
KONO NZ LP
Level 2, Wakatu House,
Montgomery Square, Nelson
PO Box 440, Nelson 7040
0800 864 894
+64 3 520 9230


https://www.tutucider.co.nz/

Zeffer Brewing Company
167 Tounge Farm Road
Matakana, New Zealand 0948 
phone: (9) 422 2661
            
http://zeffer.co.nz/​

THE CIDER:

Fuji Apple Cider- Tutū is a colloquial Māori word used to describe someone who is behaving a little mischievously. This cheeky, fresh cider will tantilise your taste buds

Peckham's Cider
127 Neudorf Road
RD2 Upper Moutere
7175
Phone: +64 3 543 2959


http://www.peckhams.co.nz/​

Zeffer Cider and Perry- At long last, we have a cider and a perry coming to us from across the equator. Zeffer Cider sits just north of Auckland, on the bustling North Island of New Zealand, in the Matakana valley. Fruit is sourced directly from NZ growers, and freshly crushed on site at the Zeffer cidery. Produced in small batches, there is minimal intervention through the cider making process, allowing natural flavors and aromas to develop. Zeffer dry apple cider is light and refreshing, with a green apple tang and earthy undertones that come through on both the nose and palate. Zeffer dry perry has lovely honey, guava and tropical fruit aromas. Honey also comes through on the palate along with a slight hint of ginger. It is low in acid giving it a soft, full-bodied mouth feel. Unfermentable sugars in the pear juice give this perry a slight sweetness, while still having a deliciously dry finish. Both are unfiltered and made with no added cane sugar, artificial colors, or flavorings.​

The Cyder Market hard cider information for cider makers and drinkers about cider imported from New Zealand.

THE CIDER:  

Moa Cider, Kiwi Fruit- French oak fermented and aged. Ingredients: 100% New Zealand grown apples, kiwifruit, yeast, and sulfites (preservatives). Lightly carbonated.

THE CIDERS:  


Zeffer Dry Apple Cider is light and refreshing, with a green apple tang and earthy undertones that come through on both the nose and palate.  It’s reminiscent of Sauvignon Blanc, with a fresh, grassy, brightness. Unfiltered, and made with no added cane sugar, artificial colors, or flavorings. 

Slack Ma Girdle is a farmhouse style cider, made from a combination of over 50 different special cider apple varieties. On the island nation of New Zealand, actual cider apples – the kind bred to make good cider – are hard to come by. But the folks at Zeffer search out as much heirloom fruit as possible for this one, and the payoff is great. On the nose it’s sweet apple notes with tropical fruit and a hint of straw. Tart apple flavors are accompanied by pineapple, passion fruit and a blend of nuts and spice. All this is rounded off with the trademark Zeffer dry finish. 
Zeffer’s Dry Pear Cider (or perry) has lovely honey, guava and tropical fruit aromas. Honey also comes through on the palate along with a slight hint of ginger. It is low in acid giving it a soft, full-bodied mouth feel. Unfermentable sugars in the pear juice give this perry a slight sweetness, while still having a deliciously dry finish. 

Peckham's Premium Cider- Caroline and Alex Peckham are cider drinkers originally from England, and therefore know real cider that’s made from fruit grown just for cidermaking.  After moving to New Zealand, they struggled to find anything that came close to what they drank in the UK, so in 2007, they moved their family to the beautiful Upper Moutere, near the town of Nelson (a region heavy with fruit of all sorts – right across their dirt road is the world famous Neudorf Vineyards), and took over a tiny orchard growing apples, pears and boysenberries.  They chose this particular spot because the Moutere clay on which the orchard sits was sure to grow fruit with intense flavors. Their cider is a vintage product made from tree-ripened, heritage cider apples. The juice is slow fermented in the autumn (which being in the Southern Hemisphere, is concurrent with our springtime) and left to mature through the winter for six to nine months.​

New Zealand  is an island country located in the southwestern Pacific Ocean. The country geographically comprises two main landmasses ‒ that of the North and South Islands ‒ and numerous smaller islands. New Zealand was one of the last major landmasses settled by humans. Radiocarbon dating, evidence of deforestation and mitochondrial DNA variability within Māori populations suggest New Zealand was first settled by Eastern Polynesians between 1250 and 1300, concluding a long series of voyages through the southern Pacific islands. Wool was New Zealand’s major agricultural export during the late 19th century. Even as late as the 1960s it made up over a third of all export revenues, but since then its price has steadily dropped relative to other commodities and wool is no longer profitable for many farmers. In contrast dairy farming increased, with the number of dairy cows doubling between 1990 and 2007, to become New Zealand's largest export earner. In the year to June 2009, dairy products accounted for 21 percent ($9.1 billion) of total merchandise exports, and the country's largest company, Fonterra, controls almost one-third of the international dairy trade. Other agricultural exports in 2009 were meat 13.2 percent, wool 6.3 percent, fruit 3.5 percent and fishing 3.3 percent. New Zealand's wine industry has followed a similar trend to dairy, the number of vineyards doubling over the same period, overtaking wool exports for the first time in 2007.

New Zealand Import  The Cyder Market hard cider information for cider makers and drinkers about cider imported from New Zealand.