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Rafael Rostran
rafael@mindspirits.com.au
0413 594 778
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mikael@mindspirits.com.au
0449 570 166
- Arturo (National Sales/ Owner):
arturo@mindspirits.com.au
0424 899 292
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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...
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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.
New Products
Specifications:
250g (approx) / 20% ABVDescription:Cocktail enthusiasts, this is for you. We've brought back maraschino cherries that are actually soaked in alcoholic maraschino. It's a dose of tradition with a modern twist.These sweet cherries are infused in our Naked Maraschino liqueur, its...
GRAPE VARIETIES 85% Merlot, 15% Malbec, and a touch of Cabernet Franc
GEOGRAPHICAL ORIGIN Anglade SOIL Shallow, early-ripening clay calcosols on asteriated limestone bedrock, less than 50 cm from the surface. This hard, fragmented limestone bedrock significantly restricts vine root growth and lea...
GEOGRAPHICAL ORIGIN Anglade SOIL Shallow, early-ripening clay calcosols on asteriated limestone bedrock, less than 50 cm from the surface. This hard, fragmented limestone bedrock significantly restricts vine root growth and lea...
Name: Lost ParaguayosABV: 59.2%Size: 700mlCasks: Apera and PXNumber of bottles produced: 300
Description
Music trivia is a secret passion of one notable distiller at Fleurieu.
As the second release under our new look Fleurieu label, this cask strength whisky is a cheeky nod to the second song o...
Description
Music trivia is a secret passion of one notable distiller at Fleurieu.
As the second release under our new look Fleurieu label, this cask strength whisky is a cheeky nod to the second song o...
Cultivated in the sunny regions of western Styria (Austria), the cherries are hand-picked only once they have ripened to perfection. By then these shiny red, slightly oval-shaped fruits have developed a juicy, bittersweet and aromatic flesh.
Each cherry is picked by hand only when it has achieve...
All good ideas are born from drinks at the pub with mates.‘Tiny Friday’ originated as the Thursday night pub gathering tradition for a group of winemakers hailing from South America and Australia.One Tiny Friday came the idea to distil a wine to make a spirit, inspired by Chilean Pisco, and the r...