Jea K.
Google
Really interesting cidrerie experience.
Not many places seem to stay open past peak fall season on the island, so this was a nice find. I’ve been to a handful of cidreries in the U.S. (mostly in Vermont), but this felt fundamentally different. Instead of focusing on lower-ABV hard ciders, the experience here was much closer to wine (higher alcohol levels, multi-year aging etc). Beyond traditional ciders, they offered apple-infused desserts and condiments, ice ciders, and even apple juice fortified with brandy. Their signature ice cider was richer and sweeter than what I’m used to, but still nicely balanced.
Like ice wine, the apples are left to freeze on the trees during Quebec’s harsh winters, which allows sugars and flavor to concentrate. Their regular “Nectar de glace” tasted similar in sweetness to the three-year-aged ice cider, but I was surprised to learn that the aged cider itself actually had a lower sugar content and a much cleaner finish. What I liked the most was that tastings were available for most of the selections, which made it easy to understand the range before committing to a bottle.
Highly recommend a visit if you’re curious about apple ice cider.