Distillery
Christian Drouin (Drouin)
Maison Drouin is a family-owned producer specializing in Calvados Pays d'Auge. They carry out double distillation of cider in a repasse pot still, produce aged single-vintage bottlings and an experimental line finished in rum and whisky casks; the range is extended with gin and an apple-based aperitif (ABC).
- Coudray-Rabut · Normandy (Pays d'Auge) · France
- 25 products
The story
The Drouin family has been producing Calvados since the mid-20th century: father Christian Drouin started the business in the 1960s, his son Christian (fils) joined the company in 1969 and began wider commercial distribution around 1979. In 1991–92 production was moved to another farm in Coudray-Rabut; the third generation (Guillaume Drouin) joined the company in 2004 and later took over operational management.
Production philosophy
Strong focus on terroir and estate orchards: selection of many apple varieties, harvesting at optimal ripeness, slow fermentations and careful aging to highlight the potential of single vintages. Preference for small casks and reused barrels to achieve complexity and character.
Territory
Pays d'Auge, Normandy (orchards and production site between Gonneville-sur-Honfleur and Coudray-Rabut, near Pont-l'Évêque).
Awards and recognition
Medals cited on the official website and in communications: e.g. Bronze Medal - World Calvados Awards 2023 (Calvados Sélection); Silver Medal - Concours Mondial de Bruxelles 2024 (ABC Aperitif); medals for the Gin (including World Gin Awards 2021 recognitions) and various other international medals reported by the company.
Production method
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.).
Distillation
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.
Ageing
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.
Characteristics
- Type
- Distillery
- City
- Coudray-Rabut
- Categories
- Calvados Pays d'Auge
- vintage Calvados
- aged Calvados
- experimental editions (finishing in rum/whisky/Port casks)
- craft gin
- apple/cider-based aperitifs
- Raw materials
- cider apples (various cider apple varieties)
- Casks and ageing vessels
- small French oak barrels (reused)
- casks previously used for Sherry
- casks used for Port
- casks used for Banyuls
- large casks of 15–25 hl for racking and blending
- Representative products
- ABC Aperitif 70cl
- Calvados AOC Sélection 70cl
- Calvados Millésime (e.g. 1972, 1975, 1981, 1994, 1995, 2005) - Millésimes Pays d'Auge
- Serie Expérimental (Arran Angels, Foursquare Angels, Hine Angels, Long Pond Angels)
- Calvados Hors d'Age / XO and other aged expressions
What makes it distinctive
- Family-owned company across three generations with a strong focus on vintages and aging
- Recognized producer of Calvados Pays d'Auge with historical vintage bottlings
- ‘Expérimental’ line with finishes in international rum and whisky casks
- Management of estate orchards with around 30 apple varieties (some orchards farmed organically)
- Artisanal distillation in a 2,500 L repasse pot still