Cider apple
Cider is made in several countries and can be made from any apples. Historically the flavours preferred and varieties used to produce cider have varied by region. Many of the most traditional apple varieties used for ciders come from or are derived from those from Devon, Somerset and Herefordshire in England, Normandy in France, and Asturias in Spain, and these areas are considered to have their own broad cider styles although the many exceptions make this more of a historic footnote. Normandy cider is usually naturally carbonated and clear: Asturian cider apple varieties are mainly 'sharps' or mild 'bittersweets', producing a mildly acidic cider which is customarily served by being poured from height into the glass to oxygenate it.
Bulmers
Fred and Percy Bulmer grew the apples at their family orchard at Credenhill in Herefordshire which would be later used to make the cider for which they became known. Production was initially at Ryelands Street in Hereford, the original buildings, including cider cellars survives today as the Cider Museum and King Offa Distillery. Production moved to the current Plough Lane site in the late 1970s. Today HP Bulmer makes 65% of the UK's five hundred million litres of cider sold annually, and the bulk of the UK's cider exports. From 1937 to 1949, Bulmers operated with Wm. Magners of Clonmel, expanding into Irish distribution markets. From 1949 Magners withdrew from this partnership but retained rights to trade under the name HP Bulmer Ltd in Ireland.