Welcome

Besides the outstanding flavor, one of the most compelling qualities about all of our beverages is they are perfect for virtually every occasion.

With cider and poiré, especially, the low alcohol content and crisp flavor profile make it a perfect, year-around, beverage choice. With Calvados, Armagnac and Cognac, the rich full flavor is something that everyone can appreciate. From intimate gatherings with friends, to dinner parties, picnics, sporting events, summer outings, celebrations, or quiet afternoons curled up with a good book, cider, poiré, Calvados, Armagnac and Cognac are the perfect compliments.

It’s time to say bonjour to your new favorite beverage.

Note:  Due to Washington Liquor Board regulations, we can currently offer only our ciders and poirés via our e-commerce site. Please see our selection of French Brandies here and tell us if you are interested in more information.

French cidre is a distinctive and refreshing beverage that has been enjoyed in France for centuries. Produced from special cidre apples grown primarily in Normandy and Brittany, cidre is a defining characteristic of northwestern France, and the cultural heritage of Normans and Bretons. Due to its relatively low alcohol percentage, ranging from 3–7%, it can be enjoyed throughout the day with many different types of foods and for just about any occasion. French cidres come in a variety of styles and tastes—more than many people realize. The styles range from doux and demi-sec to brut and extra-brut. The colors range from a pale straw color to amber to rose. The unexpected surprise is the multitude of aromas and flavors that are revealed when drinking cidre—due to the rich variety of apples used.

AROMAS AND NOTES
Flavors: Complex and varied with flavors of fresh and dried fruit, florals, minerals, caramel, vanilla, scented wood, and spices. Some cidres have
an earthy aroma but lose the earthiness once you taste them.
Appearance: Clear, with pale to deep golden hues, and lively bubbles.
Mouthfeel: Medium to full body, pleasantly round, slightly bitter with moderate tannins. Aromas are powerful and bubbles give its tonicity and freshness.

PAIRINGS
Doux: perfect for apple based desserts, like Tarte Normande, French dessert crepes, crème brulée, chocolate desserts, or with an after-dinner cheese plate.
Demi-sec: this style of cidre is extremely versatile, pairing with just about any white meat, roasted fowl, fresh seafood, fish, charcuterie, creamy French cheeses, or just by itself.
Brut cidre: the roundness and complexity of brut cidre goes well with white meats like pork, roasted meats, dishes made with cream sauces, fish and seafood, and, of course, creamy Norman cheese like Camembert, Pont L’Évêque and Livarot.
Extra-brut cidre: the dryer, more tart flavor of extra-brut cidre makes it a perfect accompaniment for fresh oysters, fresh seafood towers, charcuterie, and stronger flavored meats like lamb.

Calvados is a velvety smooth apple or pear brandy, considered by many to be the true aristocrat of the orchard. It is only produced in the Calvados region of northwest France, and has its own AOC (Appellation d’Origine Contrôlée, or Controlled Designation of Origin).
Calvados is distilled from cidre made from specially selected apples and/or pears. It is not uncommon for more than 100 different types of apples and pears to be blended together in a batch of Calvados! Calvados is aged in oak casks. The longer it ages, the more full-bodied the Calvados becomes.

Calvados is characterized by rich, warm flavors and a velvety texture, with hints of caramel apples at the finish. Young Calvados has brighter flavors, while more mature blends—sometimes aged to 25 years or more—offer a more complex yet smooth-tasting experience. Calvados is 80 proof, and free from gluten or preservatives.

Traditionally, Calvados is served in the middle of a meal, but can also be enjoyed before a meal, as an aperitif, or afterwards, as a digestif in a small brandy glass. Recently beverage connoisseurs in France and around the world are using young Calvados in a wide variety of specialty cocktails. Calvados is also finding its way into the fine dining scene, as more chefs include it as a featured ingredient in dishes ranging from pork to pasta to poached fruit.