Christian Drouin 'La Blanche' Eau de Vie de Cidre 40% 700ml
Christian Drouin 'La Blanche' Eau de Vie de Cidre 40% 700ml Presentation When in 1942 the Appellation Calvados Pays d'Auge was created its regulations imposed no minimum aging. In those days, most Calvados was consumed uncoloured. It was called "La Blanche". Then, step by step, a minimum 2 year aging in oak casks was required. Now Calvados Christian Drouin offers a new start to La Blanche. Copper still double distilled and produced from over thirty varieties of cider apples. La Blanche Awards Silver Medal, San Francisco World Spirit, 2007 (USA) Highly Recommended, Wine Enthousiast 2007 Highly Recommended, Spirit Journal, 2006 (USA) Gold Medal, Estonian Wine Challenge (2004) Tasting note: A distillation of cider. Silvery / perfectly clear appearance. Early varnish gives way to beautifully defined aromas of stewed apple / apple tart becoming more keenly cider-like after aeration. Outstanding purity. Bursts with cidery goodness: Juicy apple and pear flavors are carried by warming alcohol and crisp acid. Finishes fine, dry, apply, long. Delicious. 40% Alc./Vol. For more Christian Drouin, CLICK HERE
Three generations of the Drouin family have produced quality Calvados in the Pays d'Auge region, seeking to express the full complexity of the Normand cider apple varieties. As head of the Calvados Christian Drouin company, Guillaume Drouin represents the third generation of a family that has always been fascinated by the search for a perfect balance between different aromas and flavours. Guillaume Drouin is a qualified oenologist and agronomist. After acquiring experience in the elds of wine-making and rum he joined the family business in 2004. Working with his father on the aging of calvados, he took part in the creation of the company's great blends while looking for new product ranges that would highlight original aromatic associations. Guillaume is a man full of curiosity and enthusiasm. His passion for the world of flavours, tasting and the art of blending soon led him towards a new creation, that of a Gin based on the apples from his orchards. Thanks to its method of production and the number of aromatic substances that compose it, this Gin is without any doubt the spirit that offers the broadest possible spectre of composition: an almost in nite eld for creativity, a challenge both rich and fascinating in the search for symbiosis between apples, juniper and aromatics of world-wide origin.