Light and fruity drink with plenty of freshness. Goes well with dishes with fish or white meat. Recommended to be drunk from a wine glass.
The cider is made from 30 different kinds of apples, 70% are bitter varieties, 20% sweet and the last 10% balances the structure. The apples are picked in autumn, and the apple juice is pressed by hand. Fermentation takes place slowly and yeast is added. Bottled at 4% alcohol. The second fermentation, where the yeast eats the sugar, takes place in the bottle, giving the cider its sparkling effect. Pasteurized.
Calvados house Christian Drouin was founded immediately after the Second World War by Christian Drouin, who had set himself the goal of producing the absolute best calvados in the world. This initially led him to seek out the area’s smaller vintners to buy up their stocks of Calvados, laying the foundation for the house’s exceptional collection of vintage Calvados. In 1960, Christian Drouin then decided to take the plunge and produce his own calvados. However, 19 years had to pass before he felt that the collection of old eau de vies combined with his own production was sufficiently large for him to bottle the first calvados under the house’s own name. Since then, Christian Drouin has had tremendous success, and today you can boast of having received more awards and prizes for the product range than all other calvados producers combined! Today it is the son, Christian Drouin d. 2, who has taken over. In addition to the famous vintage Calvados that date back to 1939, the house also produces a number of fantastic blends, Pommeaus and ciders. If you want a light drink, mild in alcohol and with a rich apple taste, Cidre Brut is the perfect choice. In France, there is a tradition of drinking Cidre Brut together with unsweetened pancakes, but it is also perfect for “a glass in the early hours or with light fish dishes, light meat or, for example, Camembert.
About Christian Drouin
Calvados house Christian Drouin was founded immediately after the Second World War by Christian Drouin, who had set himself the goal of producing the absolute best calvados in the world. This led him in the first instance to seek out the area’s smaller vintners to buy up their stocks of calvados, which laid the foundation for the house’s exceptional collection of vintage calvados. Great Calvados
In 1960, Christian Drouin then decided to take the plunge and produce his own calvados. However, 19 years had to pass before he felt that the collection of old eau de vies combined with his own production was sufficiently large for him to bottle the first calvados under the house’s own name. Since then, Christian Drouin has had tremendous success, and today you can boast of having received more awards and prizes for the product range than all other calvados producers combined! In addition to the famous vintage calvados that date back to 1939, the house also produces a number of fantastic blends, pommeaus and ciders.
Green development
Christian Drouin is one of the few producers who leaves a positive mark on nature. With the many apple trees and more than 35 different apple varieties, Christian Drouin absorbs 600 tons of CO2 per day. The place is beautiful and during our visit, we are almost transported to another time. On the other hand, the production “costs” only 200 tonnes – per year. Here, cows roam between the trees, and they are smart enough to know that if they shake the trees, apples will fall. The good thing, on the other hand, is that it is the sick and bad apples that fall down and become food for the cows. In other words, the cows contribute to the apples used in production being healthy, healthy and tasty. At the same time, the cows also eat the grass between the trees, thus making mowing redundant. Win/win. The apple varieties are primarily local, Norman apple varieties with some tannins. At the same time, Christian Drouin is nothing less than the world’s most winning spirits producer across all categories.
The apples ferment anywhere from five weeks to five months and turn into fantastic cider. It can then be distilled and become calvados. Typically, you will use both young and old in the blend, as the old Calvados typically have more acid. The Calvados is aged in casks and changes its character. The taste goes from fresh apples to ripe apples, to apple jam to baked apples, depending on the length of barrel ageing.
