The Huard family have on the Le Pertyer property in the Suisee-Normand for five generations. Jean-Francois Guillouet, who recently took over for his retired grandfather Michel, is the 7th generation. Nearly 1,800 trees on standard rootstock grace the 15 hectare property. The soil is loamy, composed of an ideal combination of silt and clay. About 30 varieties of apples are grown on the property, predominantly from the sweet and bittersweet categories. The cider is fermented and aged about eight months, then distilled in a traveling column still. The spirits then go into large, elongated barrels, stained black by time, or well-seasoned 400 liter barrels where there complex apples flavors develop.

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