Porth Oir Orchards

By the late 19th century, the Porth Oir Orchards had grown into a busy operation. Barrel-makers, farmhands, and orchard keepers worked year-round — pruning, pressing, fermenting, and bottling. When the railway reached Porth Oir in 1885, the cider trade leapt from local to international scale. Barrels of golden cider rolled from the loading docks straight onto trains bound for the ports, and from there to taverns across Rathmor, Glynoch, and mainland Europe. The crisp, tangy taste of island cider soon became known as the “Sunshine of Sorcha.”

The flagship product, “Sunset Cider,” remains the pride of the orchards. It’s a rich, amber blend of three native apple varieties, with a smooth, slightly honeyed finish and a scent of wildflowers from the coastal breeze. Alongside it are the sharper “Highland Dry,” the sweet and mellow “Harvest Gold,” and the sparkling “Sorcha Light.” Each carries the unique character of the island’s soil and sea air.

Every autumn, when the apples are ripe and the air carries the scent of crushed fruit, Porth Oir hosts its annual Cider Festival. For three days, the town fills with music, dancing, and laughter. Locals raise their glasses to the year’s harvest while visiting musicians and storytellers entertain late into the night. Lanterns hang from the apple trees, children roll barrels in friendly races, and the first pint of “Sunset Cider” is always poured in honour of the Earl who started it all.

Even today, visitors can tour the orchards, sample the blends, and feel the rhythm of a tradition that has ripened with the island itself — golden, effervescent, and proudly Rathmorian.

Apple pressing at Porth Oir