In 1860, Pierre Groult first distilled his cider and aged the eau de vie in oak barrels, starting a five generation tradition of producing in the village of Saint-Cyr du Ronceray in Normandy. Now overseen by Jean-Roger Groult, their Calvados is still double-distilled in pots over wood fires. Their cider, using 30 apple varieties, ferments and rests on the lees for a full year before the first distillation. After the final distillation, the eau de vie ages in large barrels most of which are more than 100 years old which are never fully emptied. Bottling is done on the estate without chill filtration.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 3 parsed reviews.
Nose consists of unspiced baked green apples, pears, kale, baked vanilla, and a clean note, not unlike fresh linens. In the palate there's spice at last, beginning with well cooked baking spice and candied fruit. There are steeped flowers and white grape notes, lemon, and beeswax. Finish is medium with spiced apple, acidic white grapes, and meringue. Appealing, although it feels like it needs a bit more panache.
It’s perfect for teachers- because it’s apple, you see. Apple on the nose, apple on the taste, slightly dry apple on the finish with just enough earthiness to keep you from getting apple-d out. Very easy to drink.
Solid Calvados all around
Closest flavor profiles across the whole catalog.
