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| Drouin | |
| Calvados | |
| Fruity, spicy, notes of apple and vanilla | |
| Cider apples | |
| 70 cl | |
| 50.4% | |
| French oak barrels | |
| Minimum 2 years | |
| Distillation in traditional alembic still | |
| 2 | |
| Golden amber | |
| At room temperature, as a digestif |
On the nose, a citrus freshness emerges, accompanied by scents of ripe apple, white flowers, and a subtle minerality that completes the refined character. The palate opens softly with a velvety texture, revealing flavors of dried fruit, honey, and a light smoky hint, in harmony with a long and harmonious finish. Ideal to accompany apple-based desserts, aged cheeses, or simply to be enjoyed neat as an elegant digestif, this experiment is a tribute to the union between two territories rich in history and flavor.
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.