B. United Cider Portfolio

B. United International, Inc.

Domaine Familial Etienne Dupont

14430 Victot Pontfol, Pays d’Auge, France

Brewery Description:

Etienne Dupont has been in charge of the Domain since 1980, when he took over from his father Louis and his grand father Jules. He has improved the old orchards and has planted a further ten hectars of small standard apple trees. Together, there are 27 hectars of typical varieties, that is to say 6000 apple trees, for the production of Cider, Pommeau and Calvados. Etienne went to Cognac to learn the art of double distillation and worked in close partnership with an oenologist. From the picking of the apples to the final ageing of the Calvados, Etienne Dupont is fully committed to producing the best quality. Quality always comes first, often at the expense of the yield.

Cidre Bouche Brut E. Dupont

Cider & Perry

Vintage Collection

Keg Collection

Unfiltered, Unpasteurized, Bottle

Conditioned

The apples E. Dupont uses for the cider are the same as those he uses to make Calvados - they are apples from a small region of Normandy : the Pays d’Auge. The soils of the Pays d’Auge are clayee and marly. As those soils are very poor, they restrict the growth of the trees. The apples are handpicked at good maturity. After a 3 to 4 weeks ripening period in open worked wooden boxes, called “palloxes”, the apples are crushed. The pulp soaks for a few hours in order to develop the color and the aromas. Then, the pulp is slowly and strongly pressed. The yield is about 600 litres of apple juice by ton of fruit. This juice is put in a pre-fermentation tank where the natural enzymes start their action. This natural clarifying stage leads to the formation of the famous “brown hat”. The limpid juice is then extracted and sent in the alcoholic fermentation tank where it stays for several weeks. At the end of this slow fermentation, the residual sugar is 30g/litre. The cider is bottled for the froth development and the fermentation will carry on in the bottle. The carbonic gas naturally freed up and shut up by the cork will lead to the cider’s natural effervescence. The yeast will form a deposit which contributes to the aroma development. The cider being kept standing upright in good conditions (less than 59ºF temperature) will improve. The froth will get thinner and the cider more fleshy

“It’s golden and, being unpasteurized and unfiltered, cloudy. In my mouth, it transforms into apples and plums, swimming in a thin, effervescent and deliciously yeasty liquid”

- New York Times, Nov. 2000

“The only cider to achieve Ale Street News’ 5 stars (out of 11 ciders). The 1997 Dupont was like biting into a fresh apple, lots of flavor that kept going to the end.”

- Tony Forder [Ale Street News ]

Product Details

Style Cider Bouche Brut

Alc./Vol. 5.5%

Ingredients Unique blend of Plant de Blanc, Muscadet, Tricotin, Avenelle, and Poire de Grise pears.

Org Gravity 1065

Final Gravity 1016

Tasting Notes for 2000

Appearance Yellow orange, fine persistent froth. Cloudy with sediment.

Aroma Tremendous complexity of apple, citrus, pine, lime, butter, and leather with notes of wood and roast cacao.

Flavor Apple with a touch of wood. Full body with a touch of sweetness in the balance.

Tasting Notes for 2001

Appearance Gold orange yellow. Powerful condition champagne.

Aroma Fatty woody with slight vegetation.

Flavor Strong acidic citric quality. Tannic mustiness in back.

Finis Big grapefruit tang finish.

Suggested Food Pairings:

Grilled Chicken

Fish with Cream Sauce

Tarte Tatin

Crepes

Steam Clam or Shellfish

Indian Cuisine

Available Formats:

- 12 * 750 ml bottles

- 24 * 375 ml bottles

- 6 * 12.5 Magnum Liter bottles

- Kegs (please ask for availability)

Organic Cidre Etienne Dupont

Cider & Perry Keg Collection

Unfiltered, Unpasteurized, Bottle Conditioned

The Etienne Dupont ORGANIC Cider 2003 can be ideally served as an aperitif, with apple desserts and pancakes. It can also be served as an accompaniment to cheese (made with cow milk: Camembert, Pont- l’Evêque, Livarot). The cider can also be served during the meal as an accompaniment with poultry or any dishes with cream and when apples are used as cooked vegetables.The bottling density is 1022 (% of alcohol in the bottle after the sparkling process : bout 5,5%).The pressing density is 1052, i.e. 100g of sugar per liter. Fermentation takes place in Inox tank, induced by wild yeasts sitting on the skin of the apples, and is controlled mainly by settlement extraction. The shelf life requires standing up bottles, temperature between 46OF and 53OF. Under good conditions it can be stored until the end of 2006.

Legend

Beer Collection Cider & Perry

Keg Collection Sake & Yuzu Wine

Real Ale Collection Mead

Vintage Collection Spirits

Portfolio of World Classic Ales & Lagers / Vintage Collection / Award Winning British Ales / Japanese Sakes / French Ciders / Meads

B. United International, Inc.

Domaine Familial Etienne Dupont [Continued]

14430 Victot Pontfol, Pays d’Auge, France

Product Details

Style Organic Cider Bouche Brut

Alc./Vol. 5.5%

Ingredients 100% of ORGANICALLY GROWN APPLES of the Bisquet variety.

Tasting Notes

Appearance Froth is thin and persistent. Color is orange.

Aroma Complex. Fresh and fruity. Apple, honey, cinnamon, citrus fruits.

Flavor Very refreshing and easy to drink. Apple and honey flavour. Light and elegant. As it ages, the aromatic persistence improves, and the cider becomes more complex and the froth thinner, due to the ageing on lees and the autolysis phenomenon.

Finish Dry and refreshing finish.

Suggested Food Pairings:

- Grilled Chicken

- Fish with Cream Sauce

- Tarte Tatin

- Crepes - Steam Clam or Shellfish

- Indian Cuisine

Available Formats:

- 12 * 750 ml bottles

- 24 * 375 ml bottles

- 30 Liter Keg (please ask for availability)

E. Dupont Cidre de Givre

Cider & Perry

As a true ice cider,, Cidre de Givre expresses with intensity the flavors of the apples of our Domaine. It is derived from E. Dupont Cidre Bouche Brut 2005 by freezing it and then removing the frozen water.

Product Details

Style Ice Cidre

Alc./Vol. 7.5%

Tasting Notes

Appearance Amber color with no head and no bubbles.

Aroma Aroma of baked apples and cinnamon.

Flavor Taste is sweet with a bit of apple tartness as it progresses.

Finish Smooth finish.

Suggested Food Pairings:

- Ice Cream

- Desserts

Available Formats:

- 6 * 375 ml bottles

E. Dupont Pome 1996

Cider & Perry Vintage Collection

E. Dupont POME 1996 is a very special blend of E.Dupont’s unfermented apple juice and his one year old Calvados . This blend was filled into 5 year old/empty calvados casks in 1996 the tannins of which were still at work. It has been aging in these wooden barrels ever since.... Please store at around 50OF , wine cellar environment.

As the name “Pommeau” is legally reserved for such blends not exceeding 30 months of aging in those wooden casks the term “POME” was created to celebrate this very special 10 year old blend of apple juice and calvados.

Product Details

Style Pome

Alc./Vol. 18%

Ingredients Apples from Pays d’Auge, woody nightshade in particular Binet Rouge and Sain Aubin.

Tasting Notes

Appearance Red mahogany, deep color, some lees will develop at the bottom of the bottle. They will add complexity to Pome 1996.

Aroma Complex, spicy notes of cooked apples and dried fruits and nuts.

Flavor Flavors of the apples and toffees.

Finish Potent, long finish allows it to linger in your mouth

Suggested Food Pairings:

- Aperitif

- Dessert (Amaretti Cookies)

- After Dinner Drink

Available Formats:

- 6 * 375 ml bottles

Domaine Dupont Pommeau

Cider & Perry

The Pommeau is a blend of Calvados and Apple juice. A precise volume of a one year old Calvados is mixed with ‘mout’ (non fermented cider) - the proportions are calculated in order to obtain a final alcohol rate of 17 % vol - and is put in a blending casks. The mix is then slowly stirred. After that, the Pommeau is stocked in 400 litres oaks cask (4 to 5 years old cask whose tannins are not worked out) so that it continues to age for about 30 months. This particularly long ageing gives the Dupont Pommeau a special flavour.

The Domaine Dupont Pommeau was awarded the bronze metal of “Concours du Cru de Cambreme 2002”.

Product Details

Style Pommeau

Alc./Vol. 17%

Tasting Notes

Appearance Beautiful golden mahogany color (that can get cloudy if the pommeau is stocked at a temperature inferior to 46ºF - however, this doesn’t affect its taste

Aroma Potent and fine with aromas of butterscotch, plums, spices and a touch of vanilla.

Legend

Beer Collection Cider & Perry

Keg Collection Sake & Yuzu Wine

Real Ale Collection Mead

Vintage Collection Spirits

Domaine Familial Etienne Dupont [Continued]

14430 Victot Pontfol, Pays d’Auge, France

Tasting Notes

Flavor Supple attack and mellow. Good consistency in mood and good posture. Velvet like, spicy, prune, vanilla, and butterscotch flavors.

Finish Finish is very pleasant with caramel milk and cherries.

Suggested Food Pairings:

- Aperitif

- Dessert (Amaretti Cookies)

- After Dinner Drink

Available Formats:

- 12 * 750 ml bottles

Cidre E. Dupont Special Reserve

Cider & Perry

The bottling density is 1025 (alcohol in the bottle after the sparkling process: 6%). The pressing density is 1060, i.e. 127 g sugar per litre. Fermentation takes place for 5 months in a 400 Liter oak barrel that previously contained Calvados. The shelf life requires standing up bottles, temperature between 46O and 53OF.

Product Details

Style Ice Cider

Alc./Vol. 6.9%

Ingredients 80% of bitter-sweet apples (mainly Saint-Martin, BinetRouge & Frequin) and 20% of acid apples (Judor)

Tasting Notes

Appearance Gold, hazy, velvety.

Aroma First leather, changes into a yeast nose after airation.

Flavor Powerful, potent, lingering, long finish, velvet like, round, fruity, calvados, butter-scotch and vanilla flavors. As it ages, the aromatic persistence improves, and the cider becomes more complex and the froth thinner.

Finish Dry and sweet.

Suggested Food Pairings:

- Grilled Chicken

- Fish with Cream Sauce

- Tarte Tatin

- Crepes

- Steam Clam or Shellfish

- Indian Cuisine

Available Formats:

- 12 * 750 ml bottles

E. Dupont Cidre Cuvee Colette

Cider & Perry

The most delicate and elegant expression of Doamine Dupont’s complex apple varieties.

After the traditional fermentation in a barrel, it is the bottle itself that, thanks to a secondary fermentation, the “prise de mousse” takes place. The natural phenomenon requires careful and patient attention to each bottle. During the aging period “sur lattes”, the bottles are rotated daily, manually, gradually from horizontal to the vertical position, in order that the sediment will accumulate in the neck of the bottle, to await removal. At the time of “degorgement”, the neck of the bottle is frozen and, enclosed in ice, the sediment is then removed.

Product Details

Style Ice Cider

Alc./Vol. 7.5%

Ingredients 80% of bitter-sweet apples (mainly Saint-Martin, BinetRouge & Frequin) and 20% of acid apples (Judor)

Tasting Notes

Appearance Clear, coppery yellow color.

Aroma Elegant and delicate. Fruity.

Flavor Straight with no deviation. Fruity and floral with cooked apples and tarte tatin notes. Has flavor characteristics similar to champagne.

Finish Long dry finish.

Suggested Food Pairings:

- Caviar

- Creamy Pasta

- Scrambled Eggs

- Spicy Asian Cuisine

Available Formats:

- 12 * 750 ml bottles

E. Dupont Cidre Tripel

Cider & Perry

This cider uses bitter cider apple varieties from the Pays d’Auge region of the Normandie/France. The idea is to keep a balance between the alcool strength and the flavors of the apples.

The first fermentation is induced by wild yeast {sitting on the skin of the apples). The second & third fermentation [bottle fermentation]: Induced by champagne yeast . It works very well with apples. Additional neutral sugar comes from wine grapes. The idea is not to impact on the flavors & aromas of the bitter apples used. A touch of rusty-brown color. This touch indicates a tiny trace of oxidation during the lengthy & complicated fermentation [open fermentation] & maturation process . Similar to the aging of wine, whisky, and sherry it provides the final necessary “ingredient” for highest flavor and aroma complexity.

Product Details

Style Ice Cider

Alc./Vol. 10.5%

Ingredients Bitter cider apple varieties from the Pays d’Auge region

Tasting Notes

Appearance A touch of rusty-brown color.

Available Formats:

Beer Collection Cider & Perry

Keg Collection Sake & Yuzu WIne

Real Ale Collection Mead

Vintage Collection Spirits

B. United International, Inc.

Domaine Christian Drouin

40-42 Rue du General Giraud, Rouen, 76000, France

Brewery Description:

As the Calvados production became successful, Christian Drouin Junior moved the production to a larger facility. He chose a former stud farm at Coudray-Rabut. In 1990, the estate was restored and is a beautiful representation of 16th and 17th century local architecture. In 1994, the Ministry of Culture and National Council for Culinary Art selected 100 “Sites of Excellence in Taste” throughout France. One of these was the Couer de Lion estate, representing the Pays d’Auge region. “The aim of this distinction is to enhance appreciation of sites that are remarkable from the point of view of culture, tourism, and gastronomy so as to ensure thet they become places where our true heritage can be discovered”.

Cidre de Lion Pays d’Auge Cidre A.O.C.

Unfiltered, Unpasteurized, Bottle Conditioned

In the New York Times article “Ciders of the Time:”, Cidre Christian Drouin Pays d’Auge was ranked number 1 out of 10 cidres. It also received 3.5 out of 4 stars.

The cider is produced in strict compliance with the A.O.C. standard set by the “Institut National des Appellations d’Origine Controlees”. The orchard: Currently, apples are still supplied from Gonneville-sur-Honfleur while the orchard at Coeur de Lion matures. It was planted in 1991 and 93 and will be productive between 2005 and 2010. Only low yield varieties are used in order to extract maximum concentration from each apple. Harvesting is carried out by shaking the trees. The fruit is then left in a loft above the press in order to ripen fully. Only mid season and late season apples may be used for the cider. If apples ripening in September were used, they would have to be mashed early in the year when the temperature is to warm for the production of good cider.

Until 1994, crushing and pressing were combined in one machine. In 1995, the former equipment of the estate was restored: this com-

prises a crusher, two vats, a hydraulic press, and a receiving tank. After crush, the pomace mascerates for a few hours. This allows the walls of the cells to soften, thereby making it easier to extract juice. The pomace is then conveyed to a hydraulic batch press which extracts the juice by squeezing. The different layers of softened pulp, wrapped in cloth and separated by wooden trays, are mounted on a chariot: each layer is 10 to 12 centimeters high. The juice is transferred to vats where the fermentation continues for three months. After this time, the cider is bottled and continues to slowly ferment, creating slightly more alcohol and the fine condition.

Product Details

Style: Cidre Bouche Brut

Alc./Vol. 4.5%

Ingredients 70% of the blend comes from bitter sweet and bitter apples, 20% comes from sweet apples, and 10% comes from acidic apples

Tasting Notes

Appearance Slightly cloudy, orange gold, rust.

Aroma Apple, fatty, woody, rich, mineral tang, apple skin.

Flavor Dry apple flavor, acidic, apple flavor becomes more evident as it warms of and oxidizes.

Finish The finish is dry, meaty-bacon/smoke, appley right before it goes down. Dryness lasts.

Suggested Food Pairings:

- Aperitif

- Cheese

Available Formats:

- 12 * 25.4oz cork finished bottles

- 12 * 12.7oz cork finished bottles

Comte Louis de Lauriston

Cider & Perry

Unfiltered, Unpasteurized, Bottle Conditioned

The Drouin family has been producing this cider since 1962. After being crushed, the apples go through a 45 minute maceration in which they pickup color from oxidation. Then they are pressed in a traditional hydraulic batch press. The cider is then racked into temperature controlled tanks where it sits at 38OF for storage and slow fermentation. Prior to bottling the cider moves to tanks set at 48OF for a secondary fermentation.

There is no sugar and yeast added. It is 100% all natural.

Product Details

Style Cidre Bouche Brut Alc./Vol. 4.5%

Tasting Notes

Appearance Rusty gold, bright, short lived froth

Aroma Fruity apple, buttery.

Flavor Flavors of apple with a dryness taste.

Finish Long tannic finish.

Suggested Food Pairings:

- Aperitif

- Cheese

Legend

Beer Collection Cider & Perry

Keg Collection Sake & Yuzu Wine

Real Ale Collection Mead

Vintage Collection Spirits

Portfolio of World Classic Ales & Lagers / Vintage Collection / Award Winning British Ales / Japanese Sakes / French Ciders / Meads

B. United International, Inc.

Domaine Christian Drouin [Continued]

40-42 Rue du General Giraud, Rouen, 76000, France

Available Formats:

- 12 * 25.4oz cork finished bottles

- 12 * 11.2oz. cork finished bottles

Christian Drouin Poire (Pear Cider)

Cider & Perry

Unfiltered, Unpasteurized, Bottle Conditioned

“Pear is a fruit of patience! A pear tree needs 50 years to reach its maturity but will live for more than 200 years.” Its typical lightness and elegance make Christian Drouin Poire a traditional drink in the Normandy. Its fine bubbles are naturally produced in the bottle.

Product Details

Style Pear Cider

Alc./Vol. 4%

Ingredients Unique blend of Plant de Blanc, Muscadet, Tricotin, Avenelle, and Poire de Grise pears.

Tasting Notes

Appearance Slight cloudy, light gold

Aroma Delicate with hints of pear and citrus.

Flavor With its delicate marriage of crisp acidity and discreet sweetness Poire is both refreshing and festive

Finish Nice tart finish.

Suggested Food Pairings:

- Aperitif

- Salad (Artichoke, Endive)

- Shellfish (Oyster)

- Terrines

- Steamed Fish

- Goat Cheese

- Fruit Sorbet

Available Formats:

- 12 * 25.4oz cork finished bottles

- 12 * 12.7oz cork finished bottles

Ch.Drouin Cidre Brut Grande Cuvee

Cider & Perry

Christian Drouin Cidre Brut Grande Cuvee 2013 was produced with 10 different varieties of apples : Mettais, Domaine, Fresquin, Binet Rouge, Rambau, Bedan, Saint Martin, Moulin à Vent, Clos Renau and Ameret. This batch was produced with the idea of creating a cider with a real potential for ageing using a dominant of structuring apple varieties as well as acid apples. After 3 years in our cellar, we now think this cider has a great complexity and balance. If stored in good conditions (under 13°C), 2013 Brut Cider will continue to develop further complexity in the bottle. The apples have been stored about two weeks before pressing. Fermentation was done under temperature control and with several rackings. After filtration, the cider was naturally refermented in the bottle.

Product Details

Style Vintage Cider

Alc./Vol. 5%

Available Formats:

- 6 * 25.4oz cork finished bottles

Cidre “L’Hiver”

Cider & Perry

A cidre made using the oldest traditional methods! The result of this very traditional method is a very rich, intense and aromatic traditional cider from Normandy.

Product Details

Style Historic Winter Cider

Alc./Vol. 5.9%

Available Formats: - 20L Kegs

Sour Pear Cidre

Cider & Perry

Unfiltered, Unpasteurized, Bottle Conditioned

A (nearly) dry and sour Pear Cider.

This “Sour Poire” is quite intriguing! Not only distinctly different from Drouin’s “regular Poire version” {not only in flavors + aromas but also in color - very different!} …but also completely different from anything else in our cider portfolio.

The sourness actually comes from both the choice of the pear varieties and the fact that Drouin have let this poire ferment longer in the tank before bottling. No bacteria or acid are added.

Product Details

Style Sour Pear cider

Alc./Vol. 4.5%

Available Formats:

- 12 * 25.4oz cork finished bottles

- 20L Kegs

B. United International, Inc.

Apicoltura Dr.Pescia

Rosignano, Italy

Brewery Description:

The Bee-keeping Dr. Pescia is a firm which was born in 1965 and it is situated in the province of Leghorn, on the Etruscan Coast 1 km from Rosignano Marittimo, which is an ancient Etruscan settlement and a medieval fortobtaining. The working techniques, the great passion, the will and the ability of the members of the firm contribute to the making of quality products. We practise nomadism by taking the hives to the whereabouts of the flowers typical of Tuscany, in the most protected and greenest zones of the region, from Parco dell’Uccellina to Foresta dell’Abetone, to Parco delle Colline Livornesi, obtainign apart from the excellent Thousand Flower Honey, also high quality Monofloral Honey

Our Honeys: Thousand Flower, Chestnut, Sunflower, Sulla, Acacia, Wood honeydew, Eucaliptus, Mediterranean Heather, Ivy Flower, Blackberry, Killarney Strawberry, Honey with Pollen and Royal Jelly, Honey with Propolis.

Idromele “Nettare di Bacco”

Mead Collection

Hydromel is considered as the oldest alcoholic liquor all over the world.

3000 years ago the Mayas used almost all their honey to product this liquor, which was drunk by the richest social classes of this civilization. It was produced by the Egyptians, too, and then by the Greeks and Romans. In Greek mythology it is considered as “the drink of the Gods”.

Nettare di Bacco is our Hydromel

For its production we must dissolve a required amount of select honeys in water and then the fermentation has to take place in steel vessels. When all the honey sugar are changed into alcohol.

(14,5 degrees), the drink is put into special oaken casks at least for one years. After the bottling, too, our hydromel keeps on growing rich of other flavours, which exalt its taste.

Nettare di Bacco has been often offered during tastings and taste-workrooms regarding either some honey products or other esteemed ones. There it has been often appreciated very much by famous sommelier, who have considered it as the perfect drink to have as with milk or fondant chocolate as with all the chocolate products which are difficultly linked with any more drink.

Nettare di Bacco can be happily consumed with “Pecorino” cheese, too, as well as with Parmigiano and Grana cheese, especially covered with some honey, possibly of the Mediterranean Heather honey.

Product Details

Style Italian Mead

Product Details

Alc./Vol. 14%

Available Formats: 6 * 16.9 oz Bottles -

Portfolio of World Classic Ales & Lagers / Vintage Collection / Award Winning British Ales / Japanese Sakes / French Ciders / Meads Legend

Beer Collection Cider & Perry

Keg Collection Sake & Yuzu WIne

Real Ale Collection Mead

Vintage Collection Spirits

Birreria Baladin Piozzo, Italy

Our search for the world’s most unique beers has brought us to Piozzo, right outside of Torino, Italy. In this village of 1,000 inhabitants, directly across from the town hall, lies Le Baladin, an extremely unusual brewpub and microbrewery. “Baladin” is a French term referring to a “traveling minstrel. ‚“ The owner, Teo Musso, thought that this would be a fitting name for his brewery as the townspeople are known for moving around, especially between Italy and France.

Upon visiting the brewery and meeting Teo, one finds that he is a very entertaining minstrel and has, thus, chosen the perfect name for his place.

Teo studied at some of the best small breweries throughout Europe in order to learn his craft. He has worked most closely with another eccentric B. United International supplier, Jean-Louis Dits of Brasserie a Vapeur. Like Jean-Louis, Teo loves experimentation and never works by the books.

Baladin Cider

A drink linked to the earth, to tradition and the quintessential biblical fruit, the fruit of sin…

A combination between the French-Belgian tradition and the typical apple juice of Piedmont, Baladin cider is the product of the spontaneous fermentation of apples.

Fresh and genuine, its color is clear and with a fine perlage.

It smells of flowers and spring meadows, and leaves a delicate and persistent taste. Excellent as an aperitif, ideal for informal meetings and romantic dates.

“The apples used are sweet varieties and sour in the same time. They are like “renetta” apple, cultivated in Piedmont and in Savoy. “Savoie” is in France, close to the Alps and half an hour drive from Turin. Savoy is the homeland of the ancient king of Piedmont-Sardinia.

Baladin cider is made with an apple variety dating back to the “Dukes of Savoy and King of Piedmont ages.”

Alcohol content: 4.5% alc./vol.

Serving temperature: 46/50°F

Formats: 6*750 ml (1 Pint 9.4 oz ) bottles / EAN-code: 8 033976 678166

12*250 ml (8.4 oz) bottles / EAN-code: 8 033976 678623

B. United International, Inc.

Gurutzeta , S.A.T.

Astigarraga, Spain

Description:

Sidrería Gurutzeta is located in Astigarraga, the heart of the cider tradition in Spanish Basque Country, just south of the seaside town of San Sebastian on the Bay of Biscay.

Jose Angel Goñi has been running the cider house since 1979 when his father passed on the business to him. His great grandfather opened Gurutzeta at the end of the 19th century.

Gurutzeta is a traditional style Sagardotegi, where the production of the cider is conducted during the apple harvest in the fall (late September-early November), and the new vintage is released during the Txotx season [pronounced ‘coach’] from late January through early May.

During the Txotx people flock to the Sagardotegi to drink fresh ciders directly from the massive chestnut barrels, and eat traditional Basque dishes. The cider is ‘served’ to customers via a small hole in the barrel face, which sends out a long thin stream of cider. Patrons stand about 5 feet away from the barrel to catch the cider stream in their glass.

Through the 80s and 90s Gurutzeta has modernized their machinery (stainless steel fermentation tanks, pneumatic presses, and mills) to help assure even higher quality ciders while still maintaining traditional results. The ciders are produced with 30% Basque apples and 70% of apples from other areas of Spain and France.

Gurutzeta cider is one of the few producers that has earned the seal from Gorenak, an organization in the region that grants its seal only to ciders of the highest quality. In order to earn the Gorenak seal, producers undergo rigorous sensory tests and chemical analysis of their ciders to assure the liquid is of the best quality.

Gurutzeta Sagardoa Basque Cider

Cider & Perry

Keg Collection

Sidrería Gurutzeta is located in Astigarraga, the heart of the cider tradition in Spanish Basque Country, just south of the seaside town of San Sebastian on the Bay of Biscay.

Jose Angel Goñi has been running the cider house since 1979 when his father passed on the business to him. His great grandfather opened Gurutzeta at the end of the 19th century. Gurutzeta is a traditional style Sagardotegi, where the production of the cider is conducted during the apple harvest in the fall (late Septemberearly November), and the new vintage is released during the Txotx season [pronounced ‘coach’] from late January through early May. During the Txotx people flock to the Sagardotegi to drink fresh ciders directly from the massive chestnut barrels, and eat traditional Basque dishes. The cider is ‘served’ to customers via a small hole in the barrel face, which sends out a long thin stream of cider. Patrons stand about 5 feet away from the barrel to catch the cider stream in their glass.

Gurutzeta cider is one of the few producers that has earned the seal from GORENAK, an

Euskal Sagardoa Cidre

Cider & Perry

Keg Collection

Euskal Sagardoa applies to ciders where orders must grow in the Basque Country

Basque name for the area straddling France and Spain on the Atlantic coast (Western Pyrenees).

Gurutzeta Euskal Sargadoa is made from 100% Basque apples.

Product Details

Style: Basque Apple Cider

Alc./Vol.: 5%

Available Formats:

- 6 x 25.4oz Bottles

- 20L & 30L kegs

organization in the region that grants its seal only to ciders of the highest quality. In order to earn the Gorenak seal, producers undergo rigorous sensory tests and chemical analysis of their ciders to assure the liquid is of the best quality. Another objective of GORENAK is to promote 100% of the production of local varieties of apples between the producers.

Product Details

Style: Basque Cider

Alc./Vol.: 6.5%

Available Formats:

- 24 x 12.0oz Cans

- 12 x 25.4oz Bottles

- 20L & 30L kegs

info@bunitedint.com, Website: http://www.bunitedint.com

Beer Collection Cider & Perry

Keg Collection Sake & Yuzu Wine

Real Ale Collection Mead

Vintage Collection Spirits

B. United International, Inc.

Fuchshof

Dingelsdorf, Bodensee, Germany

Brewery Description:

Fuchshof, a 3rd generation agricultural family business, is located near Dingelsdorf at the German shore of beautiful Lake Constance (German: Bodensee).

Lake Constance, gouged out by a massive glacier in the Ice Age and one of Europe’s largest lakes, is situated at the northern foot of the Alps with shorelines in Germany, Switzerland and Austria. The Rhine River flows through the lake entering near Bregenz in the South and exiting over the Rheinfalls in Schaffhausen to the North before it continues its journey through Germany into the North Sea.

Fuchshof “Most”

Cider & Perry

Classic rough cider “German interpretation”

Fuchshof Most consists of the apple varieties “Braeburn” and “Jonagold”, mixed with the pear varieties “Oberösterreichische Weinbirne (Austrian Speckbirne)” and “Schweizer Wasserbirne (Swiss Kluderbirne)”.

The Germans use a method that is remotely similar to the pressing & filtering of high end sake:

1. They wrap the crushed apples into canvas

2. Put a wooden board on top of it

3. Another layer of crushed apples in canvas on top of it

4 .Another wooden board on top of it ...and so on unitl they create 10 layers.

Product Details

Style German Cidre Alc./Vol. 5% - 65

Tasting Notes

by Tony Pellino (OEC Brewing)

Appearance The cider pours a rich copper with light gold highlights strewn throughout the liquid, while subtle legs sit atop.

Aroma Bountiful aromatics greet you once you approach the glass: acidic apples, earthy straw and hay, a beautiful interplay between the gentle barnyard-like phenols and the slightest hint of warming alcohol.

Flavor The flavors follow suit with sharp apple acidity once the liquid hits your tounge, balanced by a white grape character along with a hint of fresh cut grass.

Finish An engrossing minerality encompasses the palate just before the long yet clean finish

Formats: 20 liter & 30 liter kegs -

Portfolio of World Classic Ales & Lagers / Vintage Collection / Award Winning British Ales / Japanese Sakes / French Ciders / Meads Legend

Beer Collection Cider & Perry

Keg Collection Sake & Yuzu WIne

Real Ale Collection Mead

Vintage Collection Spirits

B. United International, Inc.

Die Hochland Imker

Pfarrkirchen, Austria

Brewery Description:

The company “Highland Beekeepers Fruehwirth KG” was founded in May 2004 and entered into the company register at the Commercial Court in Linz, Austria. The Fruehwirth family, Doris and Peter and their son Valentin, strives to offer outstanding products by adhering to organic principles in the care of their bees. The Muehlviertel’s strength lies in its soil. These uplands have never been suitable for intensive agriculture, and this ancient landscape has only ever shared its fruits with those who have shaped it by the toil of their hands. The reward of these labours is a rich and diverse cultural countryside. Their bees also benefit from all this vitality. Their nectar and honey dew, pollen and propolis are rich, nourishing, aromatic and delicious. The Hochland Beekeepers are committed to preserving the character of this unique central European agricultural region. Simplicity and honesty are the very essences of these granite uplands, and the Hochland Beekeepers are dedicated to making it possible for our customers to enjoy these qualities in both our traditional and in our more innovative products.

Extra Dry Austrian Mead

Mead Collection

This mead is based on fermentation with mild aromatic honey with nectar from dandelions, wild cherries, raspberries and blackberries from the Falkenstein region of Austria. 800 years ago the aristocratic Falkenstein family settled in this region, cleared the woodlands and founded monasteries which exist to this day.

It has a fruity character with a pleasing freshness.

Product Details

Style Dry Mead Alc./Vol. 13.9%

Tasting Notes

Flavor It has a fruity character with a pleasing freshness.

Available Formats: 6*16.9oz bottle -

Single Varietal Limetree Blossom Mead

Mead Collection

Our new single variety lime tree blossoms mead exudes the delicate scent of blossoms harvested from ancient lime trees and benefits from a subtle

playful dryness. Our recommendation: its full bodied and fragrant character goes equally well with light deserts or cheeses or as accompaniment to asparagus served with hollandaise sauce.

Product Details

Style Single Varietal Mead Alc./Vol. 13.5%

Tasting Notes

Aroma exudes the delicate scent of blosoms

Flavor a subtle playful dryness

Suggested Food Pairings: Light DessertsCheesesAsparagus with HollandaiseSauce

Available Formats: 6*25.4oz bottle -

Sparkling “Champagne” Mead

Mead Collection

The base honey wine is made from honey collected exclusively from the Falkenstein region and it’s fragrant summer flowers. The second fermentation and maturation takes place according to the champagne method. The result is a honey “Chmpagne” with a surprisingly fragrant touch.

Product Details

Style Sparkling Mead Alc./Vol. 13.2%

Available Formats: 6*16.9oz bottle -

WinterMead

Mead Collection

Warms body and soul, especially in cold weather. During long winter evenings we create our hot Highland Winter Mead by adding vanilla, cinnamon, cloves and nutmeg. This is a long and well-loved tradition during our cold winters.

The tradition of spiced mead started in the Middle Ages. Hot mead infused with precious spices was served to guests as a greeting. Spices were very expensive during the Middle Ages and their use indicated wealth and acknowledged the high status of the guest. Served warm, fragrant spices and the masterly interweaving of sweetness and acidity mean that these aromas and the mead itself combine to produce a harmoniously accomplished and refreshing warm drink

Product Details

Style Winter Mead

Alc./Vol. 13.5%

Tasting Notes

Appearance The mead presents a clear, pale yellow colour.

Aroma The nose is robust, spicy and flowery, with a suggestion of scented geraniums and ground ivy combined with beeswax. The delicate, fruity aromas of pears and lychees are accentuated by hints of eucalyptus.

Flavor The first sip provides a fresh vibrant balance of sweetness and acidity.

Keg Collection Sake & Yuzu WIne

Portfolio of World Classic Ales & Lagers / Vintage Collection / Award Winning British Ales / Japanese Sakes / French Ciders / Meads

Die Hochland Imker [Continued]

Pfarrkirchen, Austria

Inc.

Tasting Notes

Finish The finish is accompanied by spicy, delicately dry and fruity aromas, which linger on the palate due to the presence of a subtle trace of residual sugar.

Available Formats:

6*16.9oz bottle -

Single Varietal Chestnut Mead

“Single variety Edelkastanien Met”

Mead Collection

Chestnut honey is a rare specialty in Austria. The European sweet chestnut only grows in the warm climate of the hilly areas in the south of Austria. Two thousand years ago the Romans brought sweet chestnut trees to Norcium, the Latin name for this part of Austria at the time of the Roman Empire.

The wine is characterized by its clear, light, straw-yellow color. The bouquet combines the strong, spicy aromas of quinces and beeswax with a hint of pink grapefruit. The first sip conveys a subtle balance between liveliness, delicate dryness and full body. Spicy, fruity aromas accompany the wines satisfying sustained finish.

Product Details

Style Single Varietal Mead

Alc./Vol. 12.7%

Available Formats:

6*16.9oz bottle -

Speckbirne “Cyser”

Mead Collection

While their bees collect the nectar of the caraway flouwers during the month of May, the meadery harvests a special indigenous type of cider pear, known as “Speckbirnen,” by late October. In November, they combine these specialties in the fermentation tanks to allow their microbes to develop the “Speckirnen Cyser.” The tangy sweet-sour juice of the Speckbirne and the mild spicy caraway honey form an utterly “eccentric” (you may

even call it “outrageous”) partnership. The “Speckbirne” is a variety of cider pear which has been known for 170 years already. Historically it was created by simple “chance hybridisation.” Those majestic pear trees, often over 100 years old, are typically found around old farmhouses.

Product Details

Style Dry Mead ferrmented w/ Pear Juice

Alc./Vol. 13.0%

Available Formats:

6*16.9oz bottle -

Honey Dew Mead “Honigtau Met”

Mead Collection

Our bees collect honey dew in the spruce and wine woods of the Austrian Mountains. The sweet juice glitters like dew drops on the spruce and pine needles. The dark brown to greenish black shimmering honey is Austria’s highly regarded “forest honey,” renowned for its strong, spicy, and malty aromas.

Our “Honigtau Met” is a unique product of the spruce forests of the climatically harsh northern regions of Austria.

Product Details

Style Honey collected f/Pine trees

Alc./Vol. 11.5%

Available Formats: 6*16.9oz bottle -

Beer Collection Cider & Perry

Keg Collection Sake & Yuzu WIne

Real Ale Collection Mead

Vintage Collection Spirits

B. United International, Inc.

Sandford Orchards

Devon EX17 3PR, United Kingdom

Brewery Description:

Sandford Orchards is a traditional farm business, pressing juices and ciders for an ever growing market, both here and abroad. Our methods are simple and so is our ethos: we only bottle the best. We are enormously proud to have been recognised for our endeavours. We are a family business full of passion for our products, we believe that Devon ciders and juices are the best in the world –we want you to taste them!

Ashton Bitter & Dabinett

Cider & Perry

Keg Collection

Unfiltered and Unpasteurized. A pleasingly complex and refined apple cider with long wine-like notes throughout

Product Details

Style: Cider

Alc./Vol.: 6.8%

Available Formats:

12 * 16.9 oz bottles -

Browns & Chisel Jersey

Cider & Perry

Keg Collection

Unfiltered and Unpasteurized. Fresh, clean green apple aroma with wonderful light tannins and a crisp, satisfying finish.

Product Details

Style: Cider

Alc./Vol.: 6.2%

Tasting Notes

Aroma: Fresh, clean green apple aroma.

Flavor: Wonderful light tannins

Finish: A crisp, satisfying finish.

Available Formats: 12 * 16.9 oz bottlesFirkins (10.8 gallons) -

Yarlington Mill & Major

Cider & Perry Keg Collection

Unfiltered and Unpasteurized. A more typical Devon cider, natural robust bittersweets marry with rounder fruit notes.

Product Details

Style Cider

Alc./Vol. 5.6%

Tasting Notes

Appearance Froth is thin and persistent. Color is orange.

Aroma Complex. Fresh and fruity. Apple, honey, cinnamon, citrus fruits.

Flavor Very refreshing and easy to drink. Apple and honey flavour. Light and elegant. As it ages, the aromatic persistence improves, and the cider becomes more complex and the froth thinner, due to the ageing on lees and the autolysis phenomenon.

Finish Dry and refreshing finish.

Suggested Food Pairings: Grilled ChickenFish with Cream SauceTarte TatinCrepesSteam Clam or ShellfishIndian Cuisine -

Available Formats:

Portfolio of World Classic Ales & Lagers / Vintage Collection / Award Winning British Ales / Japanese Sakes / French Ciders / Meads Legend

12 * 750 ml bottles24 * 375 ml bottles30 Liter Keg (please ask for availability) -

Beer Collection Cider & Perry

Keg Collection Sake & Yuzu Wine

Real Ale Collection Mead

Vintage Collection Spirits

B. United International, Inc.

Heck’s Traditional Farmhouse Cider

Somerset, United Kingdom

Description:

Sixth generation cider makers, Chris and Andrew Hecks, are incredibly proud of their heritage, being raised on the family’s cider farm in the heart of the Cider Making County of Somerset, in the West Country of England. Their parents, John and Mary, still live on the premises in Street, which have been in the family since 1896. The cider making history of the Hecks family can be traced back to an 1841 census, when first generation cider makers, also John and Mary Hecks, lived and farmed at Lord Lease Farm in Chard, Somerset.

The Orchards:

Lenmore sits a few miles south of the cider farm. This traditional orchard, with deeds dating back to 1760, has been in the family for generations, yielding a silver medal at the Imperial Fruit Show, Crystal Palace, London in 1922 for Bramley apples. To this day, we celebrate by making a barrel or two of single varietal Bramley cider from the fruit of the very same tree! A wonderful orchard, planted with vintage quality cider apple cultivators with just the right mix of tannic bittersweet and bittersharp varieties to produce a perfectly balanced juice for fermentation.

The apples used to produce all of our ciders are harvested within six miles of the cider farm, from our own and surrounding traditional orchards of standard cider apples trees, where sheep and cattle graze amongst the abundance of wildlife. In our orchard at the foot of Glastonbury Tor, we grow bush cider apple cultivators together with desert apples and pears.

Cider Farm:

Formerly a 17th century farm, the original stone outbuildings, together with the cider barn built in 1914, forms the cider farm. Having been little altered in over a century, the cider barn simply oozes history, and it is one of the few places where cider is served straight from the wooden barrel.

2013 Vintage Dry Cider

Cider & Perry

Keg Collection

Traditional Somerset farmhouse cider, matured in oak barrels for at least twelve months.

Serving suggestions: Traditionally served at ‘cellar temperature’ (10-12°C/50-54°F) in either half imperial pints or pints. Can also be served in wine measurements as a substitute for wine

Typical of style, and region, this is a traditional Somerset farmhouse cider: it’s big in flavour, 100% cider fruit fermented with wild yeasts, unfiltered and unpasteurised. Clean quenching and moreish

Product Details

Style: Cider Aged in oak barrels

Alc./Vol.: 6.5%

Tasting Notes

Appearance Bright, golden, nearly clear

Aroma

Crushed apple skins, soft fruit, woody vanilla

Flavor Complex: lots of big bold tannins, full bodied, low residual sugar, medium acidity with slightly leathery, fruit notes

Finish Smooth, long lasting tannins, pleasant dry finish

Available Formats:

20L & 30L kegs -

Beer Collection Cider & Perry

Keg Collection Sake & Yuzu Wine

Real Ale Collection Mead

Vintage Collection Spirits

Pilton Cider

Pilton Somerset, United Kingdom

Pilton are artisan producers at the heart of Somerset’s cider-land making whole juice sparkling cider by the old English method of keeving.

Apples are collected from traditional cider orchards in and around the parish of Pilton and slowly fermented for six months in our cool Victorian cellar before bottling.

Keeving is an artisan method for making naturally sweetened cider. Only cider apples are used; no sugar, no water, nothing else. The keeving process involves the formation of a pectin gel, which floats to the top of fresh pressed apple juice in translucent tanks. The gel traps nitrogen and is removed. Starved of its essential nutrients, the wild yeast fermentation stops early, leaving natural sugars from the apples themselves to sweeten the cider.

We bottle our keeved cider when it is still slowly fermenting, and allow it to develop its own natural tiny-bubble sparkle.

Somerset keeved cider

Formats:

Martin Berkeley and Keeve tanks

The cider press team 2015

The Orchards

Worthy Farm

For fifty weeks of the year, the orchard at Worthy Farm is a very quiet place. Old cider trees stand gracefully in a narrow strip of land by a stream. But for two weeks every year, things are very different. Glasto arrives!

The orchard is grazed by sheep in the late summer and winter but receives no artificial fertilizer or sprays of any kind.

The Museum

The ‘Museum’ is the name we give to a very special orchard, planted by the Showerings to preserve the most rare of Somerset apple varieties. It is located within a private estate behind the Shepton Mallet Cider Mill, home of Gaymers, Addlestones & Taunton Cider and now owned by Magners GB. The orchard contains 88 varieties of cider apple that produce a great cider. We really enjoy using the fruit but it is hard work to collect as the trees are planted on a hill with the only access at the top. Every apple has to be wheel-barrowed out.

The 88 varieties are planted alphabetically:

Ashton Bitter/ Ashton Brown Jersey / Backwell Red / Bell Apple / Black Vallis / Breakwell’s Seedling / Brown Snout / Brown

Thorn / Brown’s Apple / Broxwood Foxwhelp / Burrow Hill Early / Camelot / Cap of Liberty / Captain Broad / Chisel Jersey / Cider

Lady’s Finger / Coat Jersey / Collington Big Bitters / Collogett Pippin / Court Royal / Crimson Victoria / Cummy Norman / Dabinett / Doux

Normandie / Dove / Duffin / Dunkerton’s Late Sweet / Dymock Red / Ellis Bitter / Fair Maid of Devon / Fillbarrel / Four Square / Frederick /

Gennet Moyle / Gin / Hangdown / Harry Master’s Jersey / Hereford

Broadleaf / Improved Dove / Improved Lambrook Pippin / Improved Redstreak / Improved Woodbine / Kingston Black / Knotted Kernel / Langworthy / Major / Medaille D’Or / Michelin / Morgan’s Sweet / Nehou / Northwood / Oster / Pennard Bitter / Pethyre / Pigs Snout / Port Wine / Porter’s Perfection / Red Jersey / Redstrake / Reine

des Hatives / Reine des Pomme / Reinette O’Bry / Royal Somerset /

Sheeps Nose / kyrme’s Kernel / Slack-ma-Girdle / Somerset Redstreak / Sops In Wine / Stable Jersey / Stembridge / Clusters / Stembridge

Jersey / Stoke Red / Strawberry Norman / Sweet Alford / Sweet Blenheim / Sweet Coppin / Tale Sweet / Tan Harvey / Tardive Forestier / Taunton Fair Maid / Taylor’s Sweet / Ten Commandments / Tom

Putt / Tremlett’s Bitter / Vileberie / White Jersey / White Muscadet / Yarlington Mill

Platterwell Lane

The orchard off Platterwell Lane is owned by Roy Trott, one of Somerset’s legendary cider-makers but is managed by Orchard Ground Force, the horticultural sister company to The Orchard Pig.

The magnificent trees are all classic Somerset varieties, planted in the traditional wide spacing and grazed by Roy’s dairy cows during the spring and early summer.

Morley’s Orchard

Morley’s is our own brand new orchard that has just been planted with the latest generation of cider apple varieties. Developed by Liz Copas and the National Association of Cider Makers from the best of traditional varieties, these have been chosen for their disease resistance, early cropping and regular harvest.

The orchard lies in the Pylle valley, just off the Fosse Way, with views beyond to the famous cider regions of East Pennard and West Bradley.

Pylle Church

This is a classic English orchard; complete with Norman church, badger sett and a magnificent owl box in an ancient oak.

The orchard is part of Writh Farm, which adjoins the Glastonbury Festival site and once a year hosts the chic Land & Sky luxury camp site.