A light and sweet aroma reminiscent of freshly baked cake. The baked notes continue on the palate, where hints of brioche bread, autumn apples, apple pie, pastries, and earthy undertones emerge. The overall impression is pleasant, rounded, and complex.
About Christian Drouin
The Calvados house Christian Drouin was founded shortly after World War II by Christian Drouin, who set out with the goal of producing the world’s absolute best calvados. His first step was to seek out the region’s smaller winegrowers to purchase their stocks of calvados, laying the foundation for the house’s exceptional collection of vintage calvados.
In 1960, Christian Drouin decided to take the next step and produce his own calvados. However, it would take 19 years before he felt that his collection of old eau de vie, combined with his own production, was large enough to bottle the first calvados under the house’s own name. Since then, Christian Drouin has achieved tremendous success and can proudly claim to have received more awards and prizes for their product range than all other calvados producers combined! In addition to the famous vintage calvados, which dates back to 1939, the house also produces a range of fantastic blends, pommeau, and cider.
Green Development
Christian Drouin is one of the few producers making a positive impact on nature. With numerous apple trees and over 35 different apple varieties, Christian Drouin absorbs 600 tons of CO2 per day. The estate is stunningly beautiful, and during our visit, we were transported to another time. Meanwhile, the production process “costs” only 200 tons per year.
Cows roam among the trees, and they are smart enough to know that if they shake the trees, apples will fall. Interestingly, it’s the sick and damaged apples that fall first, becoming food for the cows. This means that the apples used in production are healthy, robust, and flavorful. Additionally, the cows graze the grass between the trees, eliminating the need for mowing—a true win/win. The apple varieties are primarily local Norman apples rich in tannins. Furthermore, Christian Drouin is nothing less than the world’s most awarded spirits producer across all categories.
The apples ferment for anywhere from five weeks to five months, transforming into fantastic cider, which can then be distilled into calvados. Typically, both young and old calvados are used in blends, as older calvados generally has higher acidity. The calvados is aged in barrels, gradually evolving in character. The flavor transitions from fresh apples to ripe apples, to apple marmalade, and finally to baked apples, depending on the length of aging.
