Fresh-pressed apple juice


Just like wine, fresh-pressed apple juice should be savoured.

Our juice has been lovingly produced for over 90 years. The only element common to our fresh-pressed juice and its industrial counterpart is the name.

The quality of a fresh-pressed juice is based on multiple criteria: colour, homogeneity, aroma, sweetness, acidity and aftertaste. No comparison can be made between a richly dark, fresh-pressed, preservative free juice and the pale coloured products, which are de-natured by a long chain of treatment or produced from a base of concentrates.

Our fresh-pressed juice contains apples. Period. No additives and no added sugar. A Micro Flash Pasteurizer employs the “High Temperature Short Time” (HTST) principle to prevent scorching or overheating of the fresh juice.  This results in the destruction of E. Coli and other bacteria without changing appearance or taste. The juice keeps well at a cool temperature for 2 to 3 weeks.

The apple is an important source of antioxidants and is associated with a reduced risk of serious illness. The apple is second only to the cranberry for its antioxidant action. A fresh-pressed apple juice contains up to four times the antioxidants of industrial juice.

The total phenol and flavonoid content is highest in our new HONEYCRISP variety. Other varieties rich in these components, which you will find at our orchards are: the Northern Spy, Fortune, Gala, Jonagold, Idared, Cortland and Empire. (Ref : ‘Antioxidants and Apples’ written by Jennifer DeEll, head of programs, Fresh Produce markets, Ministry of Agriculture, Food and Rural Affairs, province of Ontario)

Our juice is available in containers of various sizes: 250ml , 2L and 4L


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