Photo: Magda Klimczak
In Ignaców, we craft cider following
classic cider-making principles.
Each autumn, we press juice from ripe apples, which is then fermented. Through winter and spring, the young cider slowly matures. By summer, it is ready to drink.
Respect for the natural cycle is the first principle of craft and quality.
The second is
using the right fruit
because not every apple makes good cider.
Our orchard includes traditional cider apple varieties such as the English Yarlington Mill and Kingston Black, as well as the French Muscadet de Dieppe and Douce Coet Ligne. We also grow heritage varieties once common in Polish orchards, including Golden Reinette, Cox’s Orange Pippin and Grochówka (Bohnapfel).
Each variety contributes tannins, acidity, structure and distinctive character, shaping the depth and balance of the final cider.
Photo: Paweł Stelmach
Cydr Ignaców is Poland’s first craft cider producer, founded in 2011 by Marcin Hermanowicz and Tomasz Porowski.
We produce dry ciders, keeved ciders with a touch of natural sweetness, ice ciders, and ciders intended for fine distillates.
Photo: Sam A. Harris
Ignaców is a small village on the border of the Grójec and Rawa regions, in the heart of Europe’s largest apple-growing area. Marcin Hermanowicz’s family has been growing apples here for four generations.