Christian Drouin (Drouin)

Apples come mainly from family-owned orchards (about 30 varieties) managed locally; apples are washed, crushed and pressed using a champenois-style process, musts ferment in steel and wood. For Calvados Pays d'Auge a double distillation is performed in a 2,500 L repasse pot still: first distillation to obtain the 'petites eaux' (~30°), second distillation up to about 70° with careful heads and tails cuts. Aging is mainly in small French oak barrels, many of which are reused casks (Sherry, Port, Banyuls, etc.).

Double distillation in a 2,500 L repasse pot still; first distillation to obtain the 'petites eaux' (~30°), second distillation to ~70°, with heads and tails cuts calibrated according to the quality of the cider.

Aging primarily in small French oak barrels (many reused casks) that promote pronounced wood–air exchange; use of barrels previously used for Sherry, Port and Banyuls to add color and complexity; racking and blending carried out in larger casks when necessary.