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“One big thing commercial ciders do is cut the apple juice with water,” he says. “It’s basically watered-down juice. We don’t do that. There should actually be two different categories.” After hand-picking and cutting each apple — including acidic ones, which aren’t as common in the U.S. — the cider makers ferment the concoction, resulting in a slightly dry yet refreshing beverage that has just eight grams of natural sugar per bottle.
“Everybody from where I’m from knows cider — it’s in everybody’s life and is part of my history” says AVAL Co-Founder and Bretagne native Romain Guille. “But in France, it’s something you drink when you eat crepes or with dessert. It’s not something you drink as an aperitif. So that’s what we wanted to change here.”
|Country of Origin||France|
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