nspired by the bittersweet ciders of France, Cidre Bouché is made with an Old World process called keeving. We start with 100% traditional cider apple varieties like Kingston Black, Michelin, Reine des Pommes, Dabinett and Muscat de Lense, and then let the fruit ‘sweat’ and intensify in aroma. Next, the apples are crushed and left to soak on the skins before the juice is fermented slowly over the course of a year, and aged in French oak casks. When finished, this keeved cider is rich, thick and brimming with overripe bittersweet apple character. Pairs well with classic French fare— think savory crepes, pork terrine, camembert and blue cheese.