Descrizione
History
Drouin is a family active in Normandy for four generations now. The foundation took place in 1960 by Christian Drouin in Lower Normandy, in the Auge area. The real commercial expansion of calvados took place in 1989 under the leadership of Christian Drouin fils. All the family’s orchards are tall, as tradition dictates, and there are many native varieties that have a low but constant, very qualitative yield.
Production method
Calvados is produced through the fermentation of apple cider, followed by distillation and aging in oak barrels for at least 2 years. The aging process gives Calvados its characteristic flavor and aroma of apple and vanilla.
Alcohol content
40%
Tasting notes
Amber color. On the nose refined Marsala aromas, notes of spices, honey, cinnamon. In the mouth, dense and rich, soft and enveloping, characterized by notes of cooked apple and tatin.
Usage
Perfect at the end of a meal or for meditation.
