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| Drouin | |
| Calvados | |
| Fruity, spicy, notes of apple and vanilla | |
| Cider apples | |
| 70 cl | |
| 46.9% | |
| French oak | |
| Minimum 3 years | |
| Distillation in traditional alembic still | |
| 2 | |
| Golden amber | |
| At room temperature, after meal |
The distillation takes place using innovative methods, giving the product a soft and complex structure, while aging in wooden barrels, probably oak, provides depth and aromatic complexity. The result is an enveloping distillate, with intense notes of ripe fruit, hints of vanilla, and a delicate touch of sweet spices, which intertwine with an elegant mineral base and a hint of citrus freshness.
Perfect to be enjoyed neat as an after-dinner drink, this Calvados is also suitable for refined pairings with aged cheeses, fruit-based desserts, or dark chocolate. An engaging sensory experience that best represents the distilling art of Drouin.
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.