Brittany has been a traditional cider-making region for many centuries. The Fine Bretagne has been produced by farms since the 19th century, mainly for local consumption and by fishermen leaving Breton ports to seek cod off the coasts of Iceland and Newfoundland.
Our distillery has always placed the Breton terroir at the heart of its development. In 1992, Gilles Leizour, the director of the distillery, continued to innovate by developing his own Fine Bretagne. A passionate proponent of this emblematic fruit of the region, he decided to use an old copper-column still (operational to this day) to distil a fruity and flavoursome Fine Bretagne.
Fully aware of the need to protect Breton know-how and terroir, Gilles Leizour commences the process of having the Fine Bretagne recognised by the INAO designations of origin institute, with the support of the Les 17 Hermines association. The award of the AOC in 2015 is due recognition of Breton know-how in the processing of apples
