Press release
Crafting great calvados for three generations
• The story of a passion spanning three generations • Christian Drouin: crafting great calvados • Calvados Christian Drouin: a family company, export-oriented and looking to the future • Calvados Christian Drouin: a tradition of quality • What future for calvados? • Our production: Our vintages Blanche de Normandie Our blends Our limited editions - the ‘Calvados Expressions’ range Pomme Prisonnière (The imprisoned apple) Pommeau de Normandie Cider Christian Drouin’s perry The story of a passion spanning three generations
In 1960, Christian Drouin senior Against the background of the became the owner of the Fiefs «coffee and calva» culture, and in Sainte-Anne on the Gonneville a sector still highly regionalized hills, near Honfleur. The farm was and dominated by sales of young planted with cider-apple trees and calvados, Christian envisaged a Christian was soon seized by the quite different future for his spirits. desire to produce his own calvados. He was fascinated by the art of Christian was both rigorous and aging and, with the benefit of the enterprising: with the help of Pierre stocks produced by his father, he Pivet, a licensed distiller well known specialized in the production of the in the northern part of the Pays rarest and oldest calvados that he d’Auge, he spent the first twenty was soon delivering to the world’s years distilling his cider production. great hotels and finest restaurants. The resulting calvados was set aside In 1991-92, to meet the need to age in former sherry, port or for more space generated by the calvados casks stored in the old half- success of the firm, he transferred timbered outbuildings of the farm. production to another 17th-century He also acquired several batches farm in Coudray-Rabut near Pont of very old calvados when the l’Evèque. estates of some reputed producers In January 2004 the third generation Christian Drouin senior were sold. Christian Drouin senior joined the firm. Guillaume Drouin won his first medals in regional trained as an agricultural engineer competitions and in Paris. and wine-maker. He devoted his In 1969 Christian Drouin junior first five years in the business to went into partnership with his developing exports before taking father, but it was only in 1979 that over production management stocks were considered sufficient to and then general management of allow marketing to begin. Christian the company in 2013. Today the Drouin junior had spent almost blends are still created jointly by ten years abroad, so he naturally Guillaume and his father, who also decided to give the business an share responsibility for the export international orientation. markets.
« My father inoculated me with the calvados virus » Christian Drouin junior
Christian Drouin junior Guillaume Drouin 1/4
Christian Drouin crafting great calvados
« Autumn is the most exciting season. You have to look at almost every tree to judge the ripeness of the fruit and plan the cider vintage. The thirty apple varieties in our orchards offer almost infinite variety. »
The orchard of standards Natural fermentations and the distillation and their harvesting of ciders of different ages Apples for the production of cider and calvados The ciders produced in the autumn are kept come from two family orchards standing for several months in cider vats and tuns. between Gonneville-sur-Honfleur and Coudray- Distillation of the youngest ciders gives simple, Rabut. Some thirty apple cultivars ranging from fruity spirits that are well suited to sale as very bittersharps (20%) through bittersweets (50%) young calvados. Distillation continues until to sweets (20%) and sharps ((10%) are planted June and sometimes even into the autumn to there, solely in the form of standards. The produce calvados of more robust structure, with orchards are managed according to the rules more clearly-marked acidity. Calvados made in of organic farming. Cows graze the orchards, this way has greater potential for aging and contributing to production by fertilizing the makes it possible to create the more mature soil and eating the wormy apples in September. vintages which are the firm’s speciality. Apples are harvested on the ground when fully ripe, between September and November, and then taken to the press. In addition to the family orchards, apples also come from four farms in Gonneville-sur-Honfleur where soil conditions and production methods are identical. Pressing with moderation Before being crushed the apples are carefully washed and sorted. On emerging from the grater the apple pomace remains for several hours in a stainless-steel hopper. This allows more colour to be extracted, and produces cider with tannins that are softer and less bitter. The apples are then pressed in a pneumatic press specially adapted for the transformation of cider apples, with a moderate champagne-type pressing programme that extracts juice with low yields of only 65%. The resulting must has a frankly fruity fragrance with no tartness or bitterness. 2/4
Christian Drouin crafting great calvados
« Each batch of cider is different and needs a properly adapted distillation process. » Guillaume Drouin
Three historic stills to produce the finest spirits The use of small stills makes it possible to produce calvados of great refinement Christian Drouin Calvados is all distilled in three small pot-stills: The first distillation, of cider, results in an intermediate two portable stills of 500 and 600 litres, mounted on the product, a light spirit containing about 30% alcohol and same chassis, made in 1946 according to the designs of known as «les petites eaux». The heads and tails of this their former owner, the famous licensed distiller Pierre distillation, which contain unwanted ingredients, are PIVET; and a third 1,00-litre still from the Charentes discarded. The «petites eaux» are distilled in a second region, installed in 1993. distillation, the «bonne chauffe». The heads and tails are once again discarded, with cut-off points varying according to the quality of the cider. The calvados as distilled contains 70% alcohol; it is colourless and gives off a fruity aroma. 3/4
Christian Drouin crafting great calvados
The aging of calvados, or how to create style and balance Christian Drouin Calvados ages in oak barrels. The more volatile components responsible for the ardent character of immature spirits are eliminated over time due to evaporation. The calvados extracts various substances from the wood, in particular tannins which give it colour and body. On contact with oxygen the substances from the wood dissolved in the spirit undergo a chemical transformation. This produces new aromas and gives the calvados its «nose». As evaporation proceeds the calvados becomes smoother and more concentrated. « With age, the fruity aroma of calvados evolves from that of fresh apples to ripe apples, cooked apples, stewed apples and then dried fruit. The nose is enriched by floral and spicy notes from the wood. The calvados becomes smoother and more concentrated as the years go by» Guillaume Drouin
The cellars where Christian Drouin Calvados ages contain mostly small casks, allowing more exchanges between the wood and the spirit and, though the wood, between the spirit and the air. Consequently evaporation (the «angels’ share») is much more significant (around 4%) than that normally observed in Normandy (close to 2%). Many of the casks are old. It has been observed that these re-used casks (that formerly contained sherry, port, Rivesaltes or Banyuls) limits the uptake of bitter tannins and helps to give a fine colour, body, and great aromatic complexity. Vats of 15 to 25 hectolitres are used for racking, blending and storage of old calvados that has acquired sufficient tannin. Each blend in the range and each of the vintages has its unique aging programme suited to its age and the intended style. Christian Drouin and Guillaume taste all the barrels in the cellar every year before deciding on the use to be made of each one. Calvados acquires greater refinement with each passing year and change of container. 4/4
Christian Drouin crafting great calvados
Sherry and port casks in Normandy? When Christian Drouin senior started to distil calvados, the well-known distiller Pierre Pivet advised him to age his spirit in former sherry and port casks. This was easy to do at the time since large quantities of these fortified wines were brought to Le Havre in bulk for bottling. Barrels could be bought very cheaply and the Norman distillers discovered their utility for aging calvados. But bottling in the country of origin soon became the rule, putting an end to this ready source of quality barrels. For practical reasons most calvados producers therefore stopped using them. However Christian Drouin, who judged that these port and sherry casks were an integral part of the style of his production, continued to obtain barrels directly from Portugal and Spain, and later from Banyuls.
« Buying a new barrel is always a leap into the unknown: the structure of the tannins and the nature of the aromas vary from one to another. The only way to proceed is to taste the spirit.» Christian Drouin 1/2
Calvados Christian Drouin: a family company, export-oriented and looking to the future
Great calvados develops over time and generations
It took a visionary spirit like that of apple trees have been or will be Christian Drouin senior, combined planted between 2011 and 2015. with the passion and patience of his After planting, ten years must pass son Christian, to make Calvados before the first fruit can be gathered, Christian Drouin SAS the sixth and fifteen before a significant largest producer of calvados, and harvest. above all the specialist in rare old • The weighted average age of calvados. Drouin is the only firm to calvados sold by the Drouin family offer a range of 35 vintages dating is 14 years. back as far as 1939. • Guillaume Drouin is today • The Calvados Christian Drouin blending and aging calvados orchards are now planted only produced by his grandfather and with standards. To support the father. development of the company, 650
Permanent investment and a long-term vision.
To keep up with increasing sales, Calvados Christian Drouin built a new cellar in one of the historic half- timbered buildings of the farm at Gonneville-sur- Honfleur in 2012, and new storage space on the distillery site in 2013. A new cider plant was also created in the middle of the orchards in 2013. This will make it possible to develop cider production still further in the future.
« Working as a family means being able to make investments for the long term involving several generations» Guillaume Drouin 2/2
Calvados Christian Drouin: a family company, export-oriented and looking to the future
A family home, luxury and economic freedom
Having the possibility of tasting all our barrels every Thirty-five years later, 75% of the firm’s production is year, taking the time to age our calvados with full respect exported to some fifty countries. The leading market now for its integrity, travelling throughout the world to meet is Russia. Eastern Europe as a whole (Russia, Ukraine, the enthusiasts and share our passion, preserving a spirit and Baltic countries, Poland, etc.) today represent the largest identity in harmony with our family values, protecting zone for growth. The oldest vintages are much sought after, our independence without being subject to the pressure of and calvados is often drunk with a meal. investors: all these are choices accepted by the family and Historically the USA is a major market for spirits. As a that allow us today to be proud of what we do. mini-distillery, Calvados Christian Drouin benefits from Almost 75% of the sales of Calvados Christian Drouin the interest shown by Americans in historic crafts and go abroad. industries. The United States are the second market in value terms for Calvados Christian Drouin. A significant When, at the beginning of the 1980s, Christian Drouin proportion of the calvados sold there is used for cocktails. junior began selling the calvados produced by his father, he decided to conquer the international markets, determined Still further east, Japan with its many calvados enthusiasts to share there the passion for calvados that had brought is now a mature market, the third in size for Calvados him home after eight years in Canada. Christian Drouin.
« Bringing an outside investor into the company would be like selling our soul to the devil! We would no longer be able to age our calvados as we wish.» Christian Drouin Calvados Christian Drouin: a tradition of quality
In 2013, at the London ISWC, Calvados Christian Drouin won the award for best European spirits producer
This award crowns the years of patient my favourite spirits, if not my absolute work begun by Christian Drouin senior: favourite during the colder months ». a rigorous personality, demanding but 2011: In May 2011, at the request of the discreet. While his aim was clear - to take Presidency of the French Republic, a calvados to the highest levels of excellence bottle of Calvados Christian Drouin was - he would no doubt blush today to see president to each G8 President at the the list of medals awarded to the three Deauville meeting. generations of production: since his first distillations, Calvados Christian Drouin has won 160 Gold medals in competitions for spirits. An unequalled track record! 1971: Christian Drouin senior won his first medal in a competition in 1989: Christian Drouin was presented with a Sèvres vase offered by the President of the French Republic in honour of the quality of his production. The vase was awarded to the finest cellar in the region. 1995: Grand Prix Européen de prestige of the Fondation Européen 2009: The Washington Post “Loving Le New York Time, October 2011 Calvados to the Core” Jason Wilson “Drouin’s Calvados are always excellent, Sept. 23, 2009 (USA) even inexpensive bottles like the Sélection”. « The tarte Tatin arrived, and it was okay. Then came the Calvados, a Christian 2013: Paul Pacult of the USA’s Spirit Drouin Hors d’Age. From the initial Journal nominated Christian Drouin swirl, sniff and swallow, the liquid was a vintage 1992 Calvados the 4th best spirit revelation: love at first sip. Suddenly, I felt in the world. warm and happy and laughed at myself 28 TV channels have visited Coudray- for being down; I mean, please, I was on a Rabut to discover one of the best-kept business trip to France, not Des Moines. secrets in France. I must have spent the entire second half of the soccer game with that glass, and I Throughout the world, the best went back to my room a little less lonely. restaurants and hotels have chosen That night started me on a journey that Calvados Christian Drouin. resulted in Calvados becoming one of 1/2
What future for calvados?
The calvados market in figures (IDAC and customs statistics) The quantity of apples transformed each year for calvados production can be estimated at 42,000 tonnes. 6 million bottles are sold every year worldwide. 53% of calvados is exported. At the end of 2013 the leading market in value terms was Russia, with more than 12% of the value of calvados exports, followed by Belgium and Germany (10% each) and the United States (8%). Between 2011 and 2013 calvados exports increased by 14.5% in value and 17% in volume.
The bar of New York’s Intercontinental Calvados benefits from an excellent Hotel offers a collection of more than image of quality abroad, being seen a hundred different calvados, the as a historic, traditional product, Calvador in Kyoto in Japan has more symbol of French know-how and life- than 250, and the starred Nokka style. Christian Drouin is one of the restaurant in Helsinki (Finland) is recognized jewels in this crown. not far behind. The Operakallaren in Stockholm has a full stack of Christian Drouin vintages. There are more and more Calvados Embassies, testifying to the growing interest in calvados throughout the world.
A menu of 100% calvados cocktails in the Florian Bar in Lyon. 2/2
What future for calvados?
« From Los Angeles to Tokyo, by way of New York, London, Paris, Hong Kong and Singapore in particular, Calvados Christian Drouin is at the forefront of the trends in cocktail bars. »
Guillaume Drouin
From «coffee and a calva» to the world of cocktail bars: a new image for calvados
Calvados, authentic, rich in flavour, once the poor In 2013 Calvados Christian Drouin’s distillery played host man’s drink but now an emblem of French life-style for to more than thirty barmen from all over the world who foreigners, has become an ingredient of choice for the new came to study, with passion and curiosity, the region’s mixologists. Drunk for many years with coffee in the bars know-how. of Normandy and Paris, calvados has over the last thirty Created in the style of prize-winning chefs, the cocktail years experienced an extraordinary revolution in its image recipes are precisely dosed and use only the finest and modes of consumption. ingredients. Drinks invented in this way offer subtle In 1989, Christian Drouin launched a new trend when, marriages of flavours. with Jean-Paul Thomine, he published the first book of calvados-based cocktail recipes. In the 90s cocktails based on calvados appeared on the menus in the bars of leading hotels, the most emblematic of which was the Hemingway « When the use of calvados in cocktail bars began we Bar in the Paris Ritz run by Colin Peter Field, with his thought that only the youngest versions like Sélection famous Serendipity (calvados, apple juice, fresh mint and or Blanche de Normandie would be used. champagne). Also in the 1990s, the Appellations Cidricoles professional Somewhat to our surprise we discovered sumptuous association launched an international competition for cocktails made with our VSOP or even our Hors calvados-based cocktails. d’Age (calvados aged over 15 years) in New York, Today cocktails are giving a new lease of life to French in Alain Ducasse’s restaurant for example » spirits. The trend has been under way for some years in the Christian Drouin United States but it has only recently arrived in France, where cocktail bars now abound. In these new-style bars the approach to cocktails is unpretentious. Drinks invented with creativity and talent for a reasonable price, in a generally relaxed, cosmopolitan atmosphere: this is the recipe for success. Cocktails have rediscovered a vintage image, made with top-quality ingredients that can boast a multi-secular tradition and ancestral recipes dating back to the 19th century or the prohibition years in America.
A varied range Our Vintages
Three generations of a family of passionate enthusiasts have ruled over the Christian Drouin firm, one of the stars in the firmament of calvados and in particular Calvados Pays d’Auge. Possessor of the finest and most exhaustive collection of old vintage calvados, dating back as far as 1939, Christian Drouin is to calvados as Gordon & MacPhail is to whisky - the temple!
La Maison du Whisky - Paris
Christian Drouin senior spent the first twenty years It thus acquires its personality over the years and in producing calvados without ever putting it on the market. different containers. These stocks and those built up by his son represent the Lovers of calvados seek in this range the vintage that is widest existing range of calvados vintages. Each year has most agreeable to them, the one with a style that is in its own individual style, its particular flavour. The vintage perfect harmony with their tastes. indicates the year of distillation. During aging, the calvados is regularly transferred from one cask to another.
Blanche de Normandie
Its roots lie deep in the traditions of Normandy. Apple fragrance When it drips from the still, spirit of cider is colourless, clear and sparkling. The Norman farmers called it “Blanche”, and a little glass of Blanche necessarily went hand in hand with coffee in the countryside. Far more Blanche was drunk than “La Vieille”, the aged spirit, which was kept for special occasions. In 1942 the producers set up an appellation system according to which Calvados was classed among the brown spirits, and progressively the minimum period of ageing in wood was raised to two years for the Calvados Pays d’Auge appellation and three years for the Domfrontais. “La Blanche” was soon nothing but a memory. Just recently the increasing interest shown by barmen in Calvados as a cocktail ingredient has led to the rediscovery of “La Blanche”. Several of the most influential barmen expressed an interest in a tannin-free Calvados which would not modify the colour of the cocktails and which offered well- developed apple flavours. In close touch with the barmen and attentive to their desiderata, Christian DROUIN decided to re-launch this apple cider spirit and to call it “Blanche de Normandie” How do we produce Blanche de Normandie? Blanche de Normandie is obtained by distillation of cider derived from the 30 best varieties of cider apples in our orchards. The ciders undergo double distillation in copper stills. After ageing for 18 months in a neutral recipient Blanche de Normandie emerges as a delicate eau-de-vie whose charm lies in its bouquet and savours. How to serve Blanche de Normandie: Blanche de Normandie can be drunk neat, slowly, in a frosted tulip wine glass, or well chilled, straight down the hatch, Russian-style! Barmen have adopted it enthusiastically and with great success as an ingredient in many cocktails. Matching Blanche de Normandie with food: Blanche de Normandie enhances the flavour of raw or Gold Medal: Estonian Wine challenge 2004 smoked salmon and sturgeon, red caviar, and zakouskis. It Silver Medal: San Francisco World Spirit 2007 goes perfectly with sushis and tuna-fish tartare, and with SPIRIT JOURNAL 2006 USA : Highly recommended lemon tart or ice-cream for dessert.. As a digestive or with WINE ENTHOUSIAST 2007 : Highly recommended dessert, sprinkle a centilitre of Blanche de Normandie over a lime granite. Our Blends
A style for every age
Christian Drouin offers a wide range of blended calvados. The barrels used for aging are chosen according to the style to be created and to the maturity of the blend.
Calvados Sélection: fruit above all which add to its smoothness and complexity. VSOP thus offers sensuous fruit flavours with fragrances of ripe apple, Barmen and chefs look for the most refined calvados, and combining fullness and refinement. lovers of light spirits choose the Séléction. Aged for only two or three years in very old casks and blended using apples Christian Drouin XO: the elegance of a mature calvados and pears, it offers light, elegant aromas of fresh fruit. XO is aged for longer than the VSOP, finishing in former Réserve des Fiefs: discover the Pays d’Auge brandy casks. Dense, rich, with strong notes of baked apple in this youthful blend and tarte tatin, it displays the first hints of a subtle rancio. A blend of Pays d’Auge calvados over three years old, Christian Drouin Hors d’Age: a classic double-distilled in a pot still: the Réserve combines apple The Hors d’Age, historic keystone of the range, ages for fragrances with the fullness of the Pays d’Auge. more than fifteen years in small barrels, including a large Christian Drouin VSOP : tender and sensuous number of former brandy casks. These contribute fine, silky tannins, and flowery and spicy notes. On the palate it The VSOP is aged in small casks, former Bordeaux wine is powerful, intense and supremely elegant. barrels recharred by a cooper from Honfleur and lined with cider before being used for calvados. The blend also undergoes aging in former sherry, port and Banyuls barrels Limited editions The «Calvados Expressions» range
Calvados Expressions is a new didactic approach to the aromatic expressions of calvados. Each calvados in the range is taken from an individual barrel chosen for its quality and originality. The aging process and vintage of the calvados, along with its aromatic profile, are precisely described and made available to connoisseurs in a limited number of bottles. Rum, Banyuls, port and sherry casks are all distinguished in this range.
« By creating this range I wanted to give people the opportunity to discover calvados in a different way. The idea was to distinguish the stages of aging and highlight the aromatic profiles we use to create our blends. » Guillaume Drouin The imprisoned apple
Growing apples in carafes: an unusual pastime shared by the Drouin and Alleaume families - amusing and tasty! Every year in the spring the Alleaumes, apple-growers, hang between 10,000 and 20,000 carafes in the trees of their orchards near Gonneville-sur-Honfleur. Four or five months later the carafes containing ripe apples are taken down, washed, and filled with calvados by the Drouin family. The flavours of fruit mingle with those of the spirit to produce the most fruity of all calvados. Despite more than 30 years of experience only 40% on average of the carafes hung up are fit for sale.
« The first year our success rate was only 5%! It wasn’t 0%, so we decided to persevere. » Christian Drouin Pommeau de Normandie
You do not know?
Did you know the history of Pommeau de Normandie ? Due to French legislation which protected wine products, Pommeau de Normandie was barred from the market place for a long time. Yet it has been made in Normandy farms ever since. it wasn’t until 1986 that the first law text officialised the production and marketing of Pommeau de Normandie. The decree defines its process rules and guarantees the typicity of this aperitif. Today, Pommeau is exported in more than 20 countries. How do we produce Pommeau de Normandie? Pommeau de Normandie is a blend made of three parts of fresh cider apple juice and one part of calvados. The appellation requires a minimum ageing of 14 months in oak barrels after the blend is made. However our Pommeau de Normandie is aged from three to four years. This extra ageing enables us to obtain a better balance with no apparent alcohol. We also take particular care in the choice of the apples used so as to obtain the perfect flavour, neither too sweet nor too heavy. How to enjoy Pommeau de Normandie? Pommeau de Normandie should be served chilled (8° to 10°C) in a tulip glass. Its apple aromas, fruit exuberance and moderate sweetness make it many people’s favoured aperitif. Before dinner, one can have it pure or in cocktails as a long drink with Champagne or even mixed with numerous spirits.An excellent match with many desserts, it also gives a delicious apple perfume to many dishes. Pommeau de Normandie Christian Drouin awarded numerous medals and prizes. It has also been “very highly recommended” by Robert Parker with 92/100: “Never have I been so enchanted by a before drink as this” (Wine Advocate)
Cooking with Pommeau de Normandie • Pour one or two spoonfuls of Pommeau de Normandie in a cantaloupe melon to be served with a glass of chilled Pommeau • • Marinate a duck foie gras in Pommeau for half an hour before baking it. Serve it on apples with a glass of chilled Pommeau • • Bake scallops in a cream sauce _avoured with shallots and Pommeau • • Bake quails with raisins macerated in Pommea • • Flavour Tarte Tatin with Pommeau caramel and tap it with fresh cream. To be served with a glass of chilled Pommeau • • Serve warm buttered apple slices with vanilla icecream taped with Pommeau • Christian Drouin cider
Every year Christian Drouin produces a limited quantity of bottled cider. The cider comes from the most highly-flavoured apple varieties. After being carefully washed and sorted, the apples are grated and left to macerate for several hours. This allows the cider to acquire its distinctive colour, and smoothes its tannins. The marc is then pressed at low pressure so as to extract only the richest juice, which ferments slowly in vats during the cold winter months. When warm weather returns it is racked and filtered several times before being bottled to develop its natural sparkle. Demi-sec, the cider is full and generous, with youthful fruitiness. Brut,it has body, and is long and rich on the palate.
Elected best cider in the world by the New York Times in 2008
Christian Drouin also markets a pasteurized cider that is light, fresh and fruity, particularly well adapted to the most demanding export markets. Christian Drouin perry
One of the best-kept secrets in France!
The pear is a fragile fruit produced by trees that are often several hundred years old. As soon as they fall the pears must be gathered and pressed immediately. Planted around the edges of the orchards, the pear trees in the pays d’Auge also act as wind-breaks for the apple trees. The pear must that results from the pressing of crushed fruit ferments during the winter and is then bottled to develop its natural sparkle. Perry is characterized by its lightness and elegance. It develops a natural sparkle in the bottle, with very fine bubbles. Supported by its lively acidity, perry is a refreshing and festive drink. Great perry is particularly difficult to produce. It should be drunk chilled in a champagne flute. It can be enjoyed as an aperitif, but it is also an ideal accompaniment to seafood, salads, steamed fish, fresh goat’s cheese or a sorbet.