ONLY WITH CIDER CAN IT TASTE SO GOOD

OUR UNIQUE PROCESS

MINOT CIDER HOUSE: EXPERTISE AND PASSION AT THE SERVICE OF TASTE

One of the great features of the cider of Minot Cidery is the use of the closed-tank method rarely used in the production of sparkling cider in Quebec.

This method is realized in two stages. The first step is a conventional fermentation of apple must in order to obtain a still or flat cider. The second stage takes place in a closed tank where a second fermentation is activated in order to obtain and store the carbon dioxide which prompts the bubbles. At this point, the bottle used for the traditional Champenoise method is replaced by a pressure resistant steel tank. Yeasts are then added to the fermented cider. No additional sugar is needed. At a temperature maintained at 13°C, the magic of secondary fermentation begins. It lasts between four and six weeks, and can be stopped at any time, depending on the volume of carbon dioxide or CO2 desired.

The closed-tank method at Minot Cider House produces fine sparkling ciders, in which the signature of the apple dominates. Several reasons can be given for this, including minimized handling and a closed circuit which prevents air from altering the cider. Thus, the entire bouquet of apple ends up in the bottle!

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THE MINOT-VARDIER (A TWIST ON BOULEVARDIERS)

THE MINOT-VARDIER (A TWIST ON BOULEVARDIERS) Creation: Katherine Caisse-Roy Photo: Kéven Poisson MAKES: 1 GLASS 2 oz Minot des Glaces 1/2 oz Five Roses bourbon (or another of your choice) 1/2 of Campari 1/2 oz Coffee and Cardamom syrup (syrup: Les Charlatans)...

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THE MARGOT (A TWIST ON MARGARITAS)

THE MARGOT (A TWIST ON MARGARITAS) Creation: PIERRE-HUGUES MAROIS Photo: KÉVEN POISSON Makes : 1 glass 1/4 oz fresh lime juice 3/4 oz Sea Buckthorn syrup (Les Charlatans) 1 oz white tequila 2 to 4 oz Minot’s Le Clos cider PREPARATION In a shaker, add all the...

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AFTER FIVE (A TWIST ON MOJITOS)

AFTER FIVE (A TWIST ON MOJITOS) Creation: Katherine Caisse-Roy Photo: Kéven Poisson MAKES: 1 GLASS 6 mint leaves 3/4 oz Cocoa & Beets syrup (Les Charlatans) 1/2 oz fresh lime juice 1 oz dark rum About 2 oz Minot’s Crémant de Pomme cider PREPARATION Combine all of the...

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THE CHARLOT SPRITZ

THE CHARLOT SPRITZ Creation: Katherine Caisse-Roy Photo: Kéven Poisson MAKES: 1 GLASS 1 1/2 oz Cucumber & Tarragon tonic (Les Charlatans) 2 to 3 dashes Angstura bitters 8 to 10 oz Mystique cider PREPARATION Fill a small Mason jar with ice. Pour in the Cucumber &...

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THE APPLE-PEAR

  THE APPLE-PEAR CREATION: JP GAUTHIER   MAKES: 1 GLASS 1 oz Cognac 1 oz de purée de Poire William 1 oz Poire William purée 1 oz lemon juice 1 oz apple syrup Minot’s Crémant de Pomme PREPARATION -Put the ingredients in a shaker with ice and shake energetically. -Pour...

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DUCK TRUCK’S DUCK SAUSAGES

DUCK TRUCK’S DUCK SAUSAGES Exil cheese served on potato alight with Mystique cider accompanied with ketchup. Prepared by Chef Thierry. SAUSAGE INGREDIENTS 1 kg duck (preferably boneless thighs) 250 g fat pork 17 g salt 4 g pepper 1 tbsp old-style mustard 2 meters of...

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SAUTEED SHRIMP WITH LA CROISÉE CIDER AND GORIA PEPPER

SAUTÉED SHRIMP WITH LA CROISÉE CIDER AND GORIA PEPPER Served on a bed of medium salsa. Prepared by Chef Thierry Baron. INGREDIENTS 12 shrimp 26/30 raw and peeled 3 pinches goria pepper 1 clove garlic cut in two 1/2 fresh lemon juice 1 tbsp butter 1 tbsp fresh herbs of...

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MINOT DORÉ FOIE GRAS

MINOT DORÉ FOIE GRAS Prepared by Chef Thierry Baron INGREDIENTS 1 kg foie gras 12 g salt 20 g Minot Doré PREPARATION Make sure that the foie gras is well tempered before handling it. Devein the foie gras and cut it into pieces. Add the salt and Le Doré. Mix well....

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QUEBEC CHEESE FONDUE WITH DU MINOT DORÉ

QUEBEC CHEESE FONDUE WITH DU MINOT DORÉ INGREDIENTS 1/4 cup (125 mL) Du Minot Doré 1/3 cup La Bolée Du Minot 1 clove garlic, split into two 1 hot pepper (optional), split in two 2 cups (300 g) Comtomme, without the rind 1 3/4 cup (250g) of Cheddar de l’Île aux Grues 1...

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PARMESAN FONDUE AND BOLÉE

PARMESAN FONDUE AND BOLÉE Recipe: Richard Bizier Food styling & Photography: Rock Bizier SERVES 6 PREP TIME : 20 MINUTES COOKING : 5 MINUTES INGREDIENTS 45 ml (3 Tbsp) butter 5 ml (1 tsp) olive oil 125 ml (1/2 cup) flour 750 ml (3 cups) milk 65 ml (1/4 cup) La Bolée...

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MAPLE PORK THIGH AND LA BOLÉE

MAPLE PORK THIGH AND LA BOLÉE Recipe: Richard Bizier Food styling &Photography: Roch Nadeau (SERVES 8) PREPARATION TIME: 30 MINUTES MARINATE: 2 HOURS COOKING: 3HOURS INGREDIENTS 1 pork thigh of 1,5 to 2kg (3 to 4 lb) (with or without skin) or shoulder roast 6 garlic...

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MINOT’S PASSION COCKTAIL

MINOT’S PASSION COCKTAIL   FOR TWO 6-OZ FLUTES (OR MARTINI GLASSES) TYPE OF GLASS: FLUTE UTENSILS: COCKTAIL SIEVE / SHAKER POWER: MEDIUM INGREDIENTS 30 mL (1 oz) raspberry liqueur such as Chambord (or other red fruit liqueur) 15 mL (1/2 oz) of Cointreau (or other...

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