Chemin des Sept

Frédéric Le Gall grew up making cider in Brittany and Étienne Tremblay came out of Dieu du Ciel!, and the ciders they make together borrow from the craft beer playbook: spontaneous fermentation on wild yeast, no additives, no filtration, and about 18 months in oak, some of it ex-bourbon barrels that previously held Péché Mortel. Everything is vintage-dated, so each year tastes like the harvest it came from, and the lineup runs from dry sparkling cider to oddities like Turbo Cabane, finished with maple syrup. The cidery sits in Saint-Jean-Baptiste, while the organic orchard in Rougemont handles visits: apple picking, tastings, soup and a cheese plate, bring-your-own picnics, leashed dogs, and juice, tarts and maple syrup to take home.