Christian Drouin Millesimes 2006/2025 Calvados Pays d'Auge - Moscatel Cask

Volume: 0.7 litres | Alcohol content: 42% | Chill filtration: Yes | Colouring: No

Special Features:

Maturation in used oak casks followed by a finish in Moscatel wine casks distinguishes this vintage Calvados from Christian Drouin. It comes from the Pays d'Auge in Normandy. The Fûts roux used for the initial maturation are seasoned oak casks. The additional Moscatel cask influence brings a floral dimension to its fruity character.

The term Millésime indicates the year of distillation: here, 2006, while bottling took place in 2025. This amber-coloured Calvados contains no added colouring. It is bottled at 42% in a 0.7-litre bottle and presented in a wooden box. Served neat at room temperature in a rounded cognac glass, it offers a broad range of aromas to explore; mature Comté or dark chocolate make suitable accompaniments.

Tasting Notes:

• Nose: Rose petals appear first on the nose. Ripe peach and baked apple then emerge. Pear and a light almond note round out the bouquet.
• Palate: The palate is soft, rounded and full-bodied. Its lively fruitiness recalls juicy peach and apricot, while subtle oak spice remains in the background.
• Finish: Liquorice and apple peel emerge on the long finish. Roasted almonds and a hint of honey pastries complement these impressions.

Distillery/Bottler:

Christian Drouin's story began in 1960 with the purchase of a farm planted with cider apple trees near Gonneville-sur-Honfleur. Working with distiller Pierre Pivet, Christian Drouin senior produced Calvados over the following twenty years and built up stocks for maturation. His son joined the business in 1969; sales did not begin until 1979. This long period of preparation laid the foundations for the house's specialisation in old Calvados and vintage bottlings.

In 1991–1992, production moved to a 17th-century farm in Coudray-Rabut near Pont-l'Évêque. Agricultural engineer and oenologist Guillaume Drouin joined in 2004, bringing the third generation into the business; he has led the company since 2013. Apples are sourced from two family orchards growing around thirty varieties, as well as four other farms near Gonneville-sur-Honfleur. Before pressing, the apples are washed and sorted. The crushed fruit rests for several hours before gentle pneumatic pressing, giving the cider softer, less bitter tannins.

Double distillation first produces a low-strength spirit at around 30% alcohol, which is then distilled again. Heads and tails are separated during both runs; the house adjusts the cut points to suit the characteristics of each cider. For maturation, Christian Drouin mainly uses small oak casks, many of which have already been used. These limit the uptake of bitter wood tannins. Each vintage follows its own maturation programme, and Christian and Guillaume Drouin taste every cask annually before deciding on its future use.

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