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.

100% whole crushed pears, fermented cold to elevate delicate apple notes and refreshing flavours. It’s unpasteurised, gluten free and made with no added sugar or concentrates.

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.