The apples we use to make our ice cider are from a late harvest for maximum fruit maturity. Ice cider is produced by two methods. First, our apple juice is frozen and then fermented to obtain sweet nectar, and we also press frozen apple. The cold literally candied the apples, harvest in late December or early January. The result is a highly concentrated juice that is also fermented for many months. For this method, the sugar concentration is within the fruit. The assembly of the two methods is done before bottling.

This cider is a blend of 5 varieties of apples, particularly McIntosh, Cortland, Empire, Russet and Spartan. For the eye, a beautiful caramel-colored dress. Also guess the sweet appearance of the product by its creaminess. The nose denotes fruity, woody, pure and deep. Aged for a few months in bottle, the flavors gets a little more complex. A taste of pineapple, caramel, apricot and vanilla is revealing. Our ice cider has a pleasant acidity to balance the sugar from the concentrated apple cold.

Ideal for use at 4 degrees Celsius. Degust our ice cider with foie gras, strong cheeses and desserts. It is also a perfect match with dark. As this is an ice cider at 11% alcohol, it can also be used alone as an aperitif or digestive.