Cider
Cider is an ancient beverage. No-one knows when or where it was first made, because the native distribution of its principal component, the apple, is so widespread, from the Near East to Northwestern Europe. In the cider market, ciders can be broken down into two main styles, standard and specialty. The first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala. Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet. Historically, cider was made from the only resources available to make it, so style wasn't a large factor when considering the production process. Apples were historically confined to the cooler climates of Western Europe and Britain where civilization was slow to develop record keeping. Cider was first made from crab apples, ancestors of the bittersweet and bittersharp apples used by today's English cider makers.
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.