In Tréméreuc, between Dinan and Dinard, Cidrerie Distillerie Jouny offers small-group visits connecting its organic orchards directly to its production workshop. The family business uses local fruit varieties, slow fermentation and natural sparkle, producing drinks from cider and perry to fruit spirits.
From orchard to still
The visit begins among tall apple trees, hedgerows and conservation grazing areas. It then moves into the workshop to see pressing, fermentation and the Geimdor still, before exploring the traditional hand-disgorging method used for certain bottles.
How do you arrange a visit?
Visits and tastings should be booked in advance during the cidery's advertised season, from 1 April to 31 August. Check available slots through the booking system before making the journey. Allow around one hour, with groups limited to 15 adults. Alternative dates may be arranged for groups of at least six adults, subject to availability.
Tasting along the way
Tastings take place throughout the guided tour rather than only at the end. They offer a chance to compare apple- and pear-based drinks and understand the effects of fermentation, natural carbonation and disgorging.
The extra touch is seeing the connection between a cider house and a distillery in one visit, with fruit and orchards providing the common thread.
