Calvados Morin

The history of Calvados Morin began in 1889 in La Haye-de-Calleville; the family's trading activity later moved to Brionne and finally to Ivry-la-Bataille, where the maison maintains troglodyte cellars and ageing facilities. Over time the house has specialized in blending and ageing Calvados across different age categories and is recognized nationally and internationally.

To highlight the characteristics of different apple varieties through careful selection of "alcools de coeur", skillful blending and long periods of maturation in oak barrels, taking advantage of the unique environment of underground cellars for aromatic development.

Normandy (Pays d'Auge and the Eure valley), based in Ivry-la-Bataille

Repeatedly awarded at the Concours Général Agricole in Paris and other competitions (gold and silver medals for labels such as Napoléon 25 years, Hors d'Âge 15 years, XO 20 years, VSOP/Extra in various years).

Production based on the natural fermentation of apple juice (cider) followed by distillation to obtain the eau-de-vie; selection and blending of different vintages/terroirs, with subsequent ageing in oak casks in both dry and humid chais and further storage in troglodyte caves.

Distillation of cider to obtain the eau-de-vie; a process described as traditional and artisanal with particular attention to the selection of "alcools de coeur" before blending.

Ageing in oak casks (Limousin oak) in both dry and humid chais, followed by further maturation in underground troglodyte caves; ageing practices include the use of small barrels for long-aged expressions.