Christian Drouin VSOP Pale & Dry Calvados Pays d'Auge 350ml

Volume: 0.35 litres | Alcohol content: 40% | Chill filtration: Yes

Special Features:

Maturation in small, previously used casks gives this VSOP its fruity yet spicy character. Christian Drouin uses former Bordeaux wine casks, which are recharred and often seasoned with cider before being filled with Calvados. Spirits matured in former Sherry, Port and Banyuls casks add further richness and aromatic depth to the blend.

Apples form the main ingredient, alongside a small proportion of pears. The Calvados is produced in the Pays d'Auge by double distillation in copper stills. The VSOP blends spirits matured for at least four years. Ripe fruit, floral notes and spices complement one another, with vanilla and cinnamon also contributing to its aromatic character. Bottled at 40% alcohol, it is offered here in a 0.35-litre bottle.

The VSOP pairs well with Livarot cheese from Normandy: its strong flavour complements the fruitiness and light character of this Calvados.

Tasting Notes:

• Nose: On the nose, fresh apple peel and baked apple pie meet white chocolate and dried flowers.
• Palate: Rich, savoury pome-fruit flavours unfold on the palate. The Calvados remains light, with clear, balanced fruitiness.
• Finish: Warm oak notes combine with juicy, fresh stone fruit on the finish.

Distillery/Bottler:

The house's history began in 1960, when Christian Drouin senior acquired the Fiefs Sainte-Anne farm near Honfleur. Working with distiller Pierre Pivet, he built up stocks of aged Calvados over the years. His son Christian later developed international distribution and the company's specialisation in old spirits. In 1991–1992, production moved to a 17th-century farm in Coudray-Rabut near Pont-l'Évêque. Guillaume Drouin joined the company in 2004 as the third generation and took over its management in 2013.

The house works with traditional standard-tree orchards containing around thirty apple varieties and uses gentle pneumatic pressing. Before pressing, the crushed fruit rests for several hours in a stainless-steel vessel, producing softer, less bitter tannins. Heads and tails are separated during each of the two distillations, with the cut points adjusted to the cider being distilled. Selection continues in the cellar: Christian and Guillaume taste every cask each year and decide how it will be used.

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