Since its inception in 1955, Cidre Le Brun has been well renowned for its quality and great taste, with the French cider receiving several prestigious accolades and awards, including a gold from the International Cider Challenge. However, it’s not only its high quality and taste that makes the cider stand out from the crowd; it’s the unique process that the makers undertake, alongside their traditional method, which has cemented Cidre Le Brun as the leading premium cider in the French market.
To kick off their process, Cidre Le Brun only grow superior quality French apples (Kermerrien, Marie Menard, Douce Moen and Peau de Chien, to name a few), and select skilled pickers to nurture the orchards until the maturation of the fruits. Once mature, the apples are carefully handpicked (to ensure only the most ripe are selected), and then left to sit in wooden casks for 3 weeks to allow the apples to dehydrate; subsequently enhancing their aromas and flavours.
Now time for the mashing. The aged apples are carefully mashed, and the residue (pulp and juice) is left to rest in a tank to help balance the taste and eliminate any harsh, acidic flavours, ensuring only the best juice is produced once the pulp is pressed. The pulp juice is then stored in a thermos regulated fermentation tank and regularly checked (this is when the traditional fermentation method comes into play) and, after a short while, Cidre Le Brun is born.
The Cidre Le Brun range consists of two products: the medium, cloudy traditional farmhouse style Demi Sec, and the dry and sparkling Brut. Both bottled in traditional champagne-style bottles, the Brut has a deep yellow colour with scents of delicious apple sauce and a light sweet finish on the mouth, whilst the Demi Sec has a fruity and fresh apple taste. Perfect for Spring!
For more information on the range, visit our Cidre Le Brun product page.