Pomme D'Eve Apple Brandy

In 1981, Christian Drouin introduced the first "Apple Prisoner," a product that combined apple and Calvados. Drouin was introduced to fruit producer Didier Alleaume, whose family had been locking up pears in carafes for four generations. Together, they decided to create "The Captive Apple," a specialty of Calvados Coquerel. The carafes were placed in apple trees after the blossom, resulting in apples of varying sizes. The apples were carefully selected, picked, and washed before being crushed for fermentation. The cider batches were then distilled by the Master Distiller using traditional Calvados copper still columns. The Domaine du Coquerel, located near Mont-Saint-Michel, is where the roots of this process can be found. The AOC Calvados cider apples are unique to the terroir and have been evolving since the tenth century. The cider production process focuses on blending and balancing the four apple varieties: bitter, sweet, bittersweet, and acidic. The final product is amber in color and has a rich, fruity taste with a strong apple flavor.