Calvados 1994 Millésime Pays d’Auge Calvados & Banyuls Cask 70cl - Drouin
Format: 70 cl
More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Drouin | |
| Calvados | |
| Fruity, spicy, notes of ripe apples | |
| Cider apples | |
| 70 cl | |
| 42.0% | |
| Banyuls barrels | |
| Aged since 1994 in wooden barrels | |
| Distillation in traditional alembic still | |
| 2 | |
| Golden amber | |
| At room temperature, as a digestif |
The aging process is a detail that enriches this reserve: after distillation, the Calvados rests in oak barrels, partly Banyuls, the famous French red fortified wine. This imparts an additional aromatic layer, blending the fruity and tangy notes of the apples with elegant sweet, spicy, and slightly toasted tones. On the nose, aromas of baked apple, nuts, vanilla, and a subtle hint of cocoa and red fruits emerge, deriving from the Banyuls aging.
The taste is enveloping, smooth, with a long and complex finish, where the liveliness of the acidity blends with a persistent balsamic sweetness. Perfect as a refined digestif, it pairs splendidly with apple-based desserts or aged cheeses, expressing the full character of a dedicated terroir and an excellent distillation craft.
Christian Drouin (Drouin)
Discover the spirits, production style and story of Christian Drouin (Drouin).
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.