To make 'Petit Frisson', the Petit family uses two natural methods: cryocentration and cryoextraction.  The apples are stored until very cold weather arrives.  At the end of December the apples are taken outside and exposed to cold winter winds.  This method- cryocentration- is the concentration of cold temperature and traps the fruits natural water and sugar in itself. 

Next, the frozen apples are pressed to extract the maximum amount of nectar.  The nectar is put in barrels and exposed to strong winds against Mount St.Hilaire in order to insure a sufficient concentration and to obtain the level of alcohol needed.  The magic happens during the freezing nights in the barrels.  The water in the apples crystallizes and is then extracted in order to get the most concentrated nectar.

The apples: McIntosh, Cortland, Empire et Golden Russet. Depending on the harvests, the blend of apples to make Ice Cider can vary for a better balance. 

Level of alcohol: 10%

Formats : 375 ml (200 ml and 500 ml are also available upon request)

Gift packages: Come visit us at the boutique to see our personalized gift packages.