Made by Jacques Perritaz in Fribourg, Switzerland; Jacques' cider mentor was Eric Bordelet. This cider is the pure expression of the Fer (iron) apple. The variety originated at the end of the 19th century in Germany, where it is called Bohnapfel. It is known for its colored, acidulated and tannic juice. Dry with delicate bubbles, this has aromas and flavors of pear eau de vie, ash, iodine, plus something baking in the oven. The name comes from a type of local butterfly that feeds on the juice of fallen apples.