Post #311591 by Martiki-bird on Thu, Jun 7, 2007 10:48 AM

Basically, the French text describes two different methods to create similar items. I believe a "mistelle" is the name for the grape base used to make vermouths, so I'm guessing that "vermouth" refers more to the method of production, not the ingredients.

Hopefully my rough translation will answer your questions (and not offend any folks who actually speak the language). I did clarify a couple of points that were not in the original text.

As far as finding some, you might want to search around for the other names. One store around here (NJ) carries Apple Mistelle and next time I'm there (Friday) I'll look more closely.

~Martiki-bird (Gina)

"Cider Aperitif is made from cider with less than 5% alcohol content, other aromatic flavorings (such as fruits, herbs or spices, etc.), apple concentrate or sugar. It contains 15-20% volume alcohol, either through fermentation or the addition of alcohol. The characteristics of a cider aperitif are generally similar to that of a wine aperitif (a.k.a. Dry Vermouth).

The phrase “cidre aperitif” may be accompanied or replaced by the phrases Cider Vermouth (vermouth de cidre), Apple Vermouth (vermouth de pomme), or Apple Mistelle (mistelle de pomme.)

Apple Mistelle

Apple mistelle is an alcoholic beverage with an alcoholic content of 15%-20% vol. It is made by adding alcohol to fresh pressed apple ‘mush’ (a.k.a. apples pressed for as for cider but not fermented) in order to stop the fermentation process."