Fouesnant Cider is the heir to authentic know-how and a long family tradition. Made from orchards located in Pays Fousnantais, this cider is a blend of old varieties and harvested by hand. The apples are sorted manually and the pressing is done when the fruits are fully ripe, from the end of September to December. The fermentation of this cider is slow and it ends with natural fermentation in the bottle for about 2 and a half months, which gives it a fine and digestible bubble. 

Recognised for its bitterness, roundness and persistent aromas of fresh apple, fresh butter and hazelnut.

Delicious apple aromas and flavours. 

No added sugar Gluten free Non alcoholic

Cidre Bouché : "Slightly dry , Lovely fresh apple dry taste. A smooth finish" Said Max Allen, Gourmet traveller

Pours a murky rustic gold with a raging carbonation driven head which abruptly collapses 1/2 way through drinking. Aroma features a complex blend of tannic wood, hint of plastic, wild ferment notes and a rich apple fruit character. On the palate there is sweet juicy red ripe apple fruit, loads of oaky tannin, a spicy wild note and a tart long finish. Awesome cider.

As Australias oldest cider, Bonamys legacy lives on in every bottle. Bonamy combined the best European methods with local ingredients to press a robust, full-bodied cider. Today, Mercury is produced throughout Australia and maintains the robust cider taste Australian’s have loved for almost a century.