Christian Drouin Millésime 2001/2023 Calvados Pays d'Auge

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

Special Features:

Maturation in former Calvados and sherry casks shapes this vintage from the Pays d'Auge. Christian Drouin distilled it twice in a copper pot still in 2001. Ageing in Calvados casks was followed by further maturation in sherry casks, also known as Xérès casks. Ripe fruit, caramel and nutty notes complement its full-bodied structure.

The 2023 bottling has an alcohol content of 42% and comes in a 0.7-litre bottle with an open wooden box. The Calvados has an amber hue and contains no added colouring. Serving it neat at room temperature allows its fruity, spicy character to unfold.

Tasting Notes:

• Nose: The nose is powerful and rich. Bread pudding, soft leather and caramel mingle with ripe apple peel. Candied orange and dark cherry add to the fruity bouquet.
• Palate: The Calvados is full-bodied and clearly structured on the palate. Creamy sweetness meets dark fruit and restrained spice. Apple and cherry notes remain present in the flavour.
• Finish: The medium-long to long finish fades with sweet almond notes. A hint of orange and ripe fruit accompany the lingering flavours.

Distillery/Bottler:

The house's history began in 1960 at the Fiefs Sainte Anne farm near Gonneville, close to Honfleur. With the help of distiller Pierre Pivet, Christian Drouin senior had cider from his orchards distilled there, initially building up stocks of aged Calvados. His son joined the business in 1969, and sales began in 1979. With a focus on old vintages, the company grew and moved production to a 17th-century farm in Coudray-Rabut near Pont-l'Évêque in 1991–1992.

To make its cider, the house washes and sorts the apples before crushing them. The apple pulp rests for a few hours before a pneumatic press extracts the juice using a gentle pressing programme. During double distillation, the heads and tails are separated at each stage; the cut points depend on the cider being distilled.

For maturation, Christian Drouin frequently uses small oak casks that have already been used. These limit the uptake of bitter tannins while allowing an active exchange between wood, spirit and air. Each vintage follows its own maturation programme. Christian and Guillaume Drouin taste every cask annually before deciding how it will be used next.

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