No results were found Click here to continue browsing.
Opening hours
Monday to Friday: 9am to 5pm
------------------------------
- Warehouse/Logistic Enquiries:
Rafael Rostran
rafael@mindspirits.com.au
0413 594 778
------------------------------
- Mikael (National Sales/ Owner):
mikael@mindspirits.com.au
0449 570 166
- Arturo (National Sales/ Owner):
arturo@mindspirits.com.au
0424 899 292
Contact us
Your cart is currently empty. Click here to continue shopping.
Pierre HUET Cidre Bouché Brut 4.5% 750ML
Our Cidre Bouché Brut is made in the respect of artisanal process making methods :First the apple are picked up to the right maturation manually or mechanically / washed / crushed / the pulp is put into a vat open air to give the juice its colour and to release its aroma / the pulp is then presse...
More details
Less details
Our Cidre Bouché Brut is made in the respect of artisanal process making methods :
First the apple are picked up to the right maturation manually or mechanically / washed / crushed / the pulp is put into a vat open air to give the juice its colour and to release its aroma / the pulp is then pressed within an average productivity of 650 most liters per ton of apples / natural clarification of the most / slow alcoholic fermentation (1 to 4 months) / bottling.
TASTING :
Colour : amber, orange
Looking : clear
Smelling : aromatic
SERVING SUGGESTION :
The cider must be consumed fresh (between 8 and 10°C) and preferably in « ballon » or « tulipe » glasses.
The Cidre Brut which fermented about 4 months is usually drunk as an aperitif, alone or for a “kir normand” (with Crème de Cassis). It can be served during the meal (with cooked pork meats, grilled meat, galettes...).
PRESERVATION :
In the bottle, the Cidre Bouché Brut continues on fermenting (due to the yeasts).
With optimal preservation conditions (around 10°C and upright stocking), the Cidre Bouché Brut can be kept between 1 and 2 years.
First the apple are picked up to the right maturation manually or mechanically / washed / crushed / the pulp is put into a vat open air to give the juice its colour and to release its aroma / the pulp is then pressed within an average productivity of 650 most liters per ton of apples / natural clarification of the most / slow alcoholic fermentation (1 to 4 months) / bottling.
TASTING :
Colour : amber, orange
Looking : clear
Smelling : aromatic
SERVING SUGGESTION :
The cider must be consumed fresh (between 8 and 10°C) and preferably in « ballon » or « tulipe » glasses.
The Cidre Brut which fermented about 4 months is usually drunk as an aperitif, alone or for a “kir normand” (with Crème de Cassis). It can be served during the meal (with cooked pork meats, grilled meat, galettes...).
PRESERVATION :
In the bottle, the Cidre Bouché Brut continues on fermenting (due to the yeasts).
With optimal preservation conditions (around 10°C and upright stocking), the Cidre Bouché Brut can be kept between 1 and 2 years.




Cider
Mind Spirits' exclusive traditional apple cider - A bit drier 5.5% 330ML
100% Australian grown.
A new recipe of cloudy cider crafted at the Lobo Farm (Adelaide Hills).
This cloudy cider is using:
- Mixed bag of Cider Apples.
- Pink Ladies Apples.
- Grannies Apples.
Paddock to bottles, the apples ...
100% Australian grown.
A new recipe of cloudy cider crafted at the Lobo Farm (Adelaide Hills).
This cloudy cider is using:
- Mixed bag of Cider Apples.
- Pink Ladies Apples.
- Grannies Apples.
Paddock to bottles, the apples ...