The Cider Mill

Robert and Joëlle Demoy chose to establish the Du Minot cider mill in Hemmingford, a region known for its gravelly soil and exceptional microclimate. Located 60 km south of Montreal, the Cider mill boasts several orchards on 52 hectares of land. A wonderful assortment of traditional Quebec apples is cultivated, such as the McIntosh, Cortland, Lobo, Melba, Empire, Liberty, Trent, Geneva and Golden Russet. These delicious fruits are used to produce one of the mill's eleven refreshing apple ciders, all authentic Quebec products!

From Brittany tradition to Quebec renewal

The Demoys left their native Brittany in the late 1970's to come to Quebec. Robert, an oenologist who graduated from Bordeaux University, worked for a few years for a major Quebec wine and cider producer, after which the couple decided to become full-time apple cider producers and opened the Du Minot cider mill in Hemmingford, in the South-West townships. In 1988 they produced their first batch of the renowned Crémant de pomme Du Minot, which became the first Quebec artisanal alcohol to be offered for sale at the SAQ. This delicious sparkling cider remains the mill's most popular product to this day!

Revival of the family press at the Du Minot Cider mill

In Brittany, cider-making is a centuries-old tradition. For many years, farmers and families living in the countryside owned orchards and all the equipment necessary to make their own cider. They would proudly serve the refreshing beverage to farm workers, neighbours and family members. The Demoys decided to showcase their own family's heritage by bringing the old family press, which dates back to the 19th century, all the way from Brittany to the cider mill in Hemmingford. Visitors to the mill can now admire a real testament to a tradition that keeps going to this day!

When passion and expertise meet great taste

The Du Minot ciders owe their great taste in part to oenologist Robert Demoy's expertise. A Bordeaux University graduate, Mr. Demoy is well-known in the Quebec cider industry for his expertise and methods of production, which are at once artisanal and innovative. His experience includes working as a consultant-oenologist in Bordeaux and for the wine and cider industry in Quebec, as well as consulting with several artisanal producers in the province. He also teaches his peers through training in artisanal production of alcoholic beverages at the renowned St-Hyacinthe ITA. 

 

info@duminot.comContact us