Calvados Roger Groult

Calvados Roger Groult production

A family estate spanning five generations, the “Clos de la Hurvaniere” lies in the heart of the Pays d’Auge. Planted on flint clay covered with fine, silty soil, the Groult’s 65 acres of orchards are a mix of traditional "high-stem" apple trees and "half-stem" apple trees, which yield 30 varieties of apples, which are either sweet, bitter-sweet or acidic. 

 

From October to December all the cider apples are sorted by hand and cleaned before being pressed. 600 tons are pressed each year on average; 1 ton of apples can produce 700 liters of cider for distillation. 

 

Apple ciders (6-7%vol.) are distilled after one year of slow and natural fermentation on fine lees. The first heating of cider in our alembic pot-stills produces the intermediary alcohol named “petite eau” at 30% vol. The second distillation is the “proper heating” (“la bonne chauffe”) and produces Calvados at 70% vol. on average. In both of distillations they separate heads and the tails to keep only the best part of the distillation, “le coeur de chauffe”.

 

Pioneers in long-aging their Calvados, a separate cellar has been built and dedicated to each generation of the family, giving a feeling of continuity, consistency, and quality when touring the estate. Groult ages their Calvados only in very old oak barrels (most of them are more than 100 year old) to focus on the fruit taste. Groult has more than 350 barrels in their cellars. Barrels are never totally empty to keep roots of very old Calvados for each blend. The age mentioned on the label corresponds to the youngest vintage that was used for the blend.

 

Bottling is also done at the domain, without chill filtration, in order to preserve the maximum of aromas and sweetness in the Calvados.

 

in 1860, Pierre Groult (1830-1918) first decided to distill his cider and to age the eau-de-vie obtained in oak barrels: Calvados Groult was born. Through his hard work, its production methods and a beautiful terroir, his Calvados quickly obtained a good reputation. He won his first gold medal in 1893.

His son Leon (1874-1923) developed the production and sales of Calvados at regional level. 

Thanks to Leon's son, Roger Groult (1905-1988), the distillery had its biggest boom. He increased the size of its distillery and made it one of the most famous among connoisseurs.

His son Jean-Pierre (1946-2008) developed further distribution of its products in France and was one of the pioneers in exporting its Calvados worldwide. Thanks to his efforts, Groult's bottles are now present in cellars and famous restaurants in over 30 countries.

Jean-Roger, the fifth generation, continues the family tradition of making calvados through the double distillation over a wood fire and other traditional methods, and is pleased to offer you these great Calvados Pays d'Auge.


Tasting Notes from Jean-Pierre Groult

Pale color with a pronounced apple aroma, this young Calvados is appreciated for its great freshness.

 

REVIEWS

World's Best Calvados

World Calvados Awards, 2016

& 2014

 

Gold medal

Concours Agricole General, France 2013

 

"Highly Recommended, 92 points" 

Ultimate Spirits Challenge 2011

Golden yellow, slightly woody, this Calvados is for the true Connoisseurs who like their Calvados

really applely and not too woody. Entry is green apple-like, mid-palate is like a baked apple tart with a little

spice.

 

REVIEWS

"Ultimate Recommendation, 95 points / highest score"

Ultimate Spirits Challenge 2010

 

"4 stars / Highly Recommended" 

Spirit Journal, Paul Pacult, Sept. 2009

Intense yellow-gold and slightly amber color, the floral bouquet of this Calvados is extremely complex ;  it’s appreciated for its length on the palate and its harmonious nose.

 

REVIEWS

93 points. Finalist. "Bright on the nose, it is reminiscent of applesauce and white grapes. In the mouth it is spicy and complex with meyer lemon, white flowers and deep clover honey. The play between savory and sweet is intriguing. Excellent, highly recommended."

Ultimate Spirits Challenge, 2015


An orangey copper color with intense reflections and spicy notes, this full bodied but subtle Calvados is the perfect balance between the freshness of the apple and the wood ageing.

 

Minimum of 18 years old.

 

REVIEWS:

4 stars, Highly Recommended.

"Saffron / sandy brown color; immaculate clarity. Upfront, I pick up solid, straight-ahead, mature fragrances of spiced apple, pastry crust, apple rind, pear juice, and cinnamon; it isn't until after further aeration that the oak aspect enters the aromatic picture, giving off subtle nuances of vanilla bean and coconut that beautifully underscore the ripe apple perfume.  Entry is supple and slightly fat in texture while the primary flavors are spiced apple, apple strudel, baked apple, and bacon fat; midpalate focuses more on the structure as the texture turns buttery and sinewy, all of which accentuates the apple pastry aspect, making the midpalate worth the price of admission. Aftertaste is long, suddenly quite spicy, buttery, baked / toasty. Delicious.

Paul Pacult, Spirit Journal, Dec. 2018 

The 25 Year old is an expression of elegance. Subtle, complex, fine, this Calvados is the result of extensive know-how. A blend of very old Calvados, which is a minimum of 25 years old, distilled by the family Groult during the twentieth century. 

 

Avg. 25 years

 

REVIEWS:

4 stars, Highly Recommended.

"Cocoa brown color; very minor sediment seen, inconsequential. Yes, I get odors of old oak / sawdust right away as I do a full measure of baked apple... leaving the aromatic door open for deft, mature fragrances of black pepper, oak plank, apple butter, and spiced baked apple. Entry is lusciously sweet and apple ripe and buttery / creamy and I can't help wonder how this entry transformed my impressions...to full tilt green light; midpalate exhibits all the mature attributes of an older calvados, meaning sublime apple strudel taste, slight piquancy from the touch of baking spice (nutmeg mostly), the underscoring influence of oak-impacted lipids (fats) that make the texture rich and creamy, and just an overall apple brandy splendor right through the languid, leisurely aftertaste that begs for a cigar.

Paul Pacult, Spirit Journal, Dec. 2018 

Made by my grand-father Leon Groult, this Calvados is extremely jammy with vanilla notes ; in the mouth, it’s very round, with intense flavors of cooked apples.

 

Avg. 40 years

 

REVIEWS

"... overtones of old oak and vanilla bean: round, chewy, oaky sweet, a touch baked and toasty and concentrated finish..." 

Spirit Journal, Paul Pacult, June 2000

 

“Top 50 Spirits of the Year 2000" "94 points" 

Wine Enthusiast, Dec 2000

 

“Spirits of the Year Award” 

Food & Wine, Dec. 2000


From the cellar of my great grandfather Pierre Groult, this gem will be the preferred partner of those who love woody spirits and cigars. Soft in the mouth with an intense lingering aromatic persistence.

 

Minimum 50 years