This cider uses bitter cider apple varieties from the Pays d'Auge region of the Normandy. The idea is to keep a balance between the alcoholic strength and the flavor of the apples. Every bit as complex as fine wine, there is a tiny trace of oxidation during the lengthy and complicated fermentation. The Triple is made using a varieity of bitter apples using the same techniques that are used to make long-lived dark beers. There's a surprising touch of astringency and herbal and anise-like flavors that balance out the bitterness of the apples. To be drunk with food, especially stinky cheeses!
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