Christian Drouin introduced the first Pomme Prisonnière to the market in 1981. By chance, he came across a fruit grower named Didier Alleaume, whose family had a tradition of trapping pears in carafes for the enjoyment of a select few. Intrigued by the concept of combining apples with Calvados, Drouin and Alleaume embarked on the adventure of creating Pomme Prisonnière. The product became so successful that the brand name Pomme Prisonnière is now often used generically. The process of getting an apple inside a carafe is quite intricate. In April, apple trees bloom with pink and white flowers. By May, the fruit begins to form within the flower. Unfertilized fruits fall from the tree shortly after flowering, leaving only 5% of the embryos to become apples. Placing the carafes over the young apples too late may result in a too narrow neck, while placing them too early will lead to failure. The challenge lies in determining the precise time to attach the flask to the branch, allowing the apple to grow inside during the summer. In late September, the carafe is removed from the tree, carefully cleaned, and filled with Calvados Pays d'Auge Christian Drouin. Over several months of maceration, the apple's flavors blend with the Calvados. Despite a relatively high failure rate, a limited number of Pomme Prisonnière can be offered for sale. To maintain the apple's full splendor, simply keep it topped with Calvados Pays d'Auge Christian Drouin. This exceptional Calvados offers a delightful combination of apple, apricot, honey, and subtle spices.