Southland in New Zealand's southwestern corner boasts a unique blend of history and modernity in its thriving cider industry. Rochdale Cidery, the country's oldest cider maker, traces its roots back to the 1930s. Located above a glacial aquifer, Rochdale utilizes water from an ancient reservoir below the brewery, contributing to the distinctive flavor of its ciders made with locally sourced fruits.
Peckham's Cidery, founded by British expats in Southland's Upper Moutere region, is another prominent player. Drawing on traditional Somerset cider-making methods, Peckham's specializes in cultivating rare cider apple varieties like Kingston Black, Yarlington Mill, and Browns Apple. Their offerings aim to replicate authentic, full-bodied ciders reminiscent of those found in the United Kingdom.
These establishments in Southland embody a dedication to conserving historical techniques while embracing innovation. Through their offerings, visitors are treated to a one-of-a-kind experience that highlights the diverse landscape of New Zealand's evolving cider scene.