Apples and Aube go back a long way. History that is as crisp as it is intoxicating. Logically, where you have apples, you have cider too. This gently sparkling sweet drink is distinctive, in Pays Othe, for its natural aromas, its flavour and characteristic “fire stone” taste.

Eating apples

Colour, shape, taste,… no two apples are alike. And it’s this rich Aube heritage that the “Croqueurs de pommes” apple enthusiasts are determined to save. Varieties of eating apple (or dessert apples) that you will only find here ripen in our orchards.

Out of the thirty varieties grown in Othe, a few are dominant. We can mention the “rambour”, a fiercely rustic apple, as well as the famous “locard”, the “Flanders” apple which is still THE Aube apple or the just as well-known “calville”.

Cider with a “fire stone” taste

Apples, of course, also mean cider and it’s in the 16th century that we find the first traces of cider making in the Aube department. In Pays d’Othe, the area most associated with this beverage, and the flint rich soil of which gives it its famous “fire stone” taste, the production of sparkling cider was relaunched in the 1980s.

Today there are ten producers fermenting apple juice to obtain a delicious farmhouse cider that is so sparkling and natural, and still made in the traditional way. Well chilled it tastes like nectar!

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