Family, Normandy and Apples: The Calvados Icon Christian Drouin
In 1960, Christian Drouin Sr. became the owner of Fiefs Sainte Anne, a farm located on the Gonneville hills near Honfleur in Normandy. The farm was home to cider-apple trees, and it wasn't long before Drouin decided to start producing his own Calvados. He partnered with Pierre Pivet, a well-respected licensed distiller in the Pays d'Auge region. Together, they spent the next twenty years distilling cider, carefully aging the resulting Calvados in casks that had previously held sherry, port, or older Calvados. These casks were stored in the old, half-timbered farm buildings, where the spirit slowly developed its character. The hard work and dedication soon paid off, with Drouin winning medals in both regional competitions and in Paris.
Expanding Beyond Borders
In 1969, Christian Drouin Jr. joined his father in the family business. Having spent nearly a decade working abroad, Drouin Jr. brought a new perspective to the company. At a time when the market for Calvados was focused primarily on young spirits, Drouin Jr. saw an opportunity to produce and market older, more refined Calvados to a global audience. Leveraging the aging stocks created by his father, he began to specialize in producing rare and aged Calvados, which soon found its way into some of the worldโs top hotels and restaurants.
By 1991, the increasing demand for their products required a move to a larger facility, so the family relocated their production to a 17th-century farm in Coudray-Rabut near Pont l'Evรจque. This new location provided the space they needed to expand their operations while continuing to maintain the traditional production methods that had become their trademark.
The Third Generation: Continuing the Tradition
In January 2004, Guillaume Drouin, representing the third generation of the family, joined the business. With a background in agricultural engineering and winemaking, Guillaume first focused on expanding the company's export markets. In 2013, he took over production management and later became the general manager. Today, both Guillaume and his father work together to create the blends that define Christian Drouin Calvados, ensuring the family tradition carries on.
From Orchard to Bottle
Autumn is a crucial time for the Drouin estates as the family assesses the ripeness of apples in their orchards. They grow thirty different apple varieties, each contributing unique flavors that are essential to their Calvados. The apples, grown organically and harvested by hand, are pressed to produce a cider that serves as the base for their spirits.
The fermentation and distillation processes are conducted with care, with each batch of cider undergoing two rounds of distillation to produce a spirit with a fruity aroma and an alcohol content of 70%. The Calvados is then aged in oak barrels, where it develops its signature flavor profile. Over time, the spirit evolves from fresh apple notes to richer, more complex aromas of cooked and dried fruit, with a smoothness and concentration that only comes from years of aging.
The Art of Aging: Creating Balance and Character
Aging plays a critical role in shaping the final character of Christian Drouin Calvados. As the spirit interacts with the oak barrels, it absorbs tannins and other compounds, which contribute to its color, body, and complex aromas. The Drouins use a combination of small casks and larger vats, which allow for varying degrees of interaction between the spirit, wood, and air. This careful aging process, guided by the experience and expertise of the Drouin family, results in a Calvados that is smooth, balanced, and full of character.
Every year, Christian and Guillaume taste each barrel in their cellar, deciding how best to use each one. This hands-on approach ensures that every bottle of Christian Drouin Calvados reflects the dedication, tradition, and craftsmanship that have defined their family for over six decades.