Christian Drouin Millésime 1999/2024 Calvados Pays d'Auge

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

Special Features:

Two successive finishes in former sherry and then port wine casks distinguish this vintage Calvados from the Pays d'Auge. They follow its initial maturation in Calvados casks. With this approach, Christian Drouin revisits the 1970 vintage, the house's first Calvados to undergo this double finish.

Alongside apple and vanilla, the Calvados offers dark fruit notes and a rounded aromatic profile with oxidative nuances. It has a golden amber colour in the glass. Distilled in 1999, it was bottled in 2024 at 42%. The 0.7-litre bottle is supplied in a wooden box.

Tasting Notes:

• Nose: Baked apple and caramel lead on the nose. Vanilla and pear add to the aroma, accompanied by a light hint of spice.
• Palate: Apple and vanilla define the palate. Woody notes provide structure, while gentle acidity and spices add further accents.
• Finish: Apple, gentle spice and woody notes linger through the long finish. The aftertaste is balanced, with no bitterness.

Distillery/Bottler:

The story of the family house Christian Drouin began in 1960 with the purchase of the Fiefs Sainte-Anne farm near Honfleur. Working with distiller Pierre Pivet, Christian Drouin senior turned the cider produced there into Calvados, initially building up stocks for maturation. Sales did not begin until 1979. His son Christian Drouin steered the house towards long-aged Calvados and international markets. In 1991–1992, production moved to a 17th-century farm in Coudray-Rabut near Pont-l'Évêque. Guillaume Drouin joined the company in 2004, bringing in the third generation.

The house uses around thirty cider apple varieties in its production. After washing and sorting, the apples are crushed and left to rest for several hours before gentle pressing, resulting in softer, less bitter tannins. During double distillation, the heads and tails are separated, with the cut points adjusted to each cider. Small oak casks, many of them previously used, play an important role in the cellars. They allow intensive interaction with wood and air, while used casks limit the uptake of bitter tannins. Christian and Guillaume Drouin taste every cask each year to decide on its future use.

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