Quite a long story. . .
Cider is an ancient beverage whose origin is hard to define as it became a traditional drink in several European countries. Nowadays in France, cider (or “cidre”) is mostly produced in Normandy and Brittany, although other regions – such as the Basque Country, Savoie or Champagne region – also have a long tradition of cider making.
French cider distinguishes itself from other ciders by the use of specific apple varieties and a particularly strict making process.
The story of French cider
La Chouette, a true "cidre" ambassador
French regulations impose strict specifications on French cider making, which makes “cidre” a unique beverage in the cider world:
Unlike many ciders, which are made from “table apples”, French cider is traditionally made from dedicated apple varieties, called “cider apples”, which gives it this unique taste.
La Chouette is crafted from various cider apple varieties, which can be sweet, bittersweet, sharp or bittersharp.
In most countries, reconstituted juice from apple concentrate may represent up to 100% of the total volume of a given cider. In France, the use of juice from concentrate is strictly limited to 50% of the total volume, which helps preserve the natural aromas of apples.
La Chouette is a pure apple juice cider and therefore is not made from reconstituted apple juice.
Many ciders contain added sugars as flavour enhancers. French regulations strictly limit the use of added sugars to prevent excesses.
La Chouette contains no added sugar, only the natural sugar from apples.