Our Story
It started in an orchard with too many apples - and no taste for shortcuts.
Not Your Average Cider Company
Paynter’s Cider began the old-fashioned way - in an orchard, with a few too many apples and a stubborn belief that proper cider starts with proper fruit. No shortcuts, no sugar bombs, no fake fizz. Just real cider apples, grown for the job, pressed slow and fermented even slower.
We planted our first cider apple trees back in 2006, which makes us ancient by New Zealand standards and just getting started by global ones. Since then, we’ve been experimenting, fermenting, and occasionally spilling things - all in the pursuit of making damn good cider.
The apples we use aren’t your everyday eating fruit. They’re the bitter, knobbly, tannic kind - the ones most people wouldn’t dream of biting into, but that turn into magic with a bit of time and patience.
We don’t make lolly water. We make cider for grown-ups. Cider with character. Cider that tastes like it came from somewhere.
Some of our flavours are bold. Some are subtle. Some were born out of cyclones, and some just came from a good idea and a decent crop. But all of them are made with care, curiosity, and a little bit of old-world mischief.
So if you're after something real - welcome. You're in good company.
Paul Paynter
Paul’s a fifth-generation fruit grower - which basically means orchards are in his blood, along with a "healthy" obsession for making cider.
He’s the bloke making sure our apples are as knobbly, bitter, and full of character as the cider they become.
Officially, he’s the one paying the bills. Unofficially, he’s the first to pop a cork when a new batch tastes just right.
FAQ
What makes Paynter's cider different from supermarket cider?
Paynter's is made from proper cider apple varieties - bitter, tannic cultivars bred specifically for flavour rather than eating. Most commercial ciders are made from culinary or dessert apples, which produce a sweeter, thinner result. Ours ferment naturally into something drier, more structured, and considerably more complex.
What does "heritage cider apples" mean?
Heritage cider apple varieties are traditional cultivars - often knobbly and astringent straight off the tree - that have been grown for cidermaking for centuries. They're high in tannins and malic acid, which gives the finished cider grip, depth, and a long finish. Paynter's grows these in Hawke's Bay, one of New Zealand's premier fruit-growing regions, and they're the foundation of everything we make.
Is Paynter's cider sweet?
Our range runs from medium through to dry - none of our ciders are sweet in the way most commercial ciders are. If you're used to Rekorderlig or Somersby, ours will taste drier and more complex. If you drink wine, particularly white or rosé, you'll likely find our style immediately familiar.
Which cider should I try first if I usually drink wine?
The Alchemist is a good starting point - it's medium/dry with brightness and complexity, and the flavour profile will feel familiar to white or rosé wine drinkers. If you prefer something richer and more characterful, Mon Cherry is worth trying. And if you want the most traditional, serious expression we make, The Pilgrim.
What is The Pilgrim and who is it for?
The Pilgrim is our driest, most traditional expression - the closest you'll find to an English or West Country cider made in New Zealand. It's made from tannic heritage apple varieties, fermented dry, and has the earthy, structured character of a classic farmhouse cider. If you've ever had a good Somerset or Herefordshire cider and wished you could find something similar in New Zealand, The Pilgrim is it.
Has Paynter's won any awards?
Yes - we've collected medals across multiple competitions and years.
Mon Cherry was crowned Champion Cider at the 2024 NZ Cider Awards, taking Gold at the same event, Gold at the 2025 Dish Tasting Panel, and Silver at the 2025 Inspire+ NZ Artisan Awards.
The Alchemist won Gold at the 2025 Dish Tasting Panel and Silver at the 2024 NZ Cider Awards.
The Pict Pear and The Pilgrim have also picked up medals at the NZ Cider Awards.
We've been featured as panel picks in Dish Magazine's annual cider tasting, which named us alongside some of the most exciting craft ciders from New Zealand and abroad.
Is Paynter's cider gluten free?
Yes - Paynter's cider is gluten free by ingredient. Cider is made from fermented apple juice with no grain involved at any stage of our process, so it's naturally free from gluten. If you have coeliac disease or a gluten intolerance, cider is generally a safe alternative to beer.
Is Paynter's cider vegan friendly?
Yes - Paynter's cider is vegan friendly by ingredient. We don't use any animal-derived fining agents in our process, which is sometimes a concern with ciders and wines. So whether you're fully vegan or just prefer to avoid animal products where you can, you're good.
