The use of Calvados has been developing in cocktail bars for a few years now. This has made Guillaume Drouin discover a new universe as well as spirits that he had but seldom tasted before. The world of Gin with its complexity and its almost infinite possibilities has made him eager to know more.
How is Gin produced? What are the criteria used to fix the worth of its quality? How can one create balance in a spirit made of such different, sometimes even antagonistic flavors? And, last but not least, could he manage to produce a great Gin based on the apples of his orchards, a Gin that he would be proud of signing with his name?
Christian Drouin Gin is based on a neutral spirit aromatised with distilled apple cider. The distillate comes from more than 30 different cider apple varieties. Bitter, bitter-sweet, sweet and tart varieties are all represented, forming a rich, complex aromatic palette. In the autumn the apples are grated and pressed. The must obtained ferments slowly during the cold winter months and is then double-distilled in small copper pot stills the following year. The cider spirit obtained in this way gives Christian Drouin Gin its roundness and delicacy, and also its crispness Cider spirit is well known for its digestive properties.
Based on its experience for aging Eau de Vie, the Drouin family has decided to age a limited volume of its Gin.
A few former calvados casks of 225 liters have been selected to age Le Gin de Christian Drouin.
After 1 year in the casks, "Le Gin de Christian Drouin calvados cask finish" is rounder, more complexe, with even more obvious apple flavors.
Christian Drouin Estate continue to explore new combinations of flavours.
After the launch of Le Gin de Christian Douin in 2015, the only gin made from more than 30 varieties of cider apples and 7 herbs selected for their perfect combination of apple and juniper aromas, Guillaume Drouin has created a new blend dedicated to red fruits.
Carmina is made with the same principles as the original version of Le Gin; each botanical or fruit is macerated and redistilled separately in order to optimise the extraction of aromas. The distillates are then blended before bottling. This time the bouquet is summery. It combines flowers and fruit with the use of raspberry, blackcurrant, elderflower, vanilla, lemon and orange in addition to juniper and cider apple varieties from Normandy. .
Carmina's packaging retains the identity of Christian Drouin's Le Gin, but with a carmine red colour code, reminding us of the aromatic dominance of this new Gin, which offers delicious notes of raspberry and blackcurrant! .
To be enjoyed neat or as a Gin tonic, with a slice of lemon and raspberry topping.
Pira is a new Gin recipe designed by Drouin, a product resulting from our explorations on the theme of Normandy flavours.
This new gin has a new star ingredient: pear. We have blended a variety of pear traditionally used to make pear cider in Normandy, known as Domfront, with juniper, vanilla, lemon, black pepper and iris root. A typical Norman cottage will have irises growing along the ridge of the thatched roof.
Pira is crafted according to our original gin recipe, in which each ingredient is macerated and distilled separately in order to extract the full aroma. The distillates are then assembled just before bottling.
"Alongside apples, pears are typical of Normandy. In Pays d'Auge, pear trees mostly line apple orchards.
They can grow up to 15 metres tall, with deep roots, and thus act as excellent wind-breakers for the more fragile apple trees. Pear trees can live for up to 300 years in Normandy. Cider pears are small, and have a subtle flavour, with an acid tang and a taste of tannin. With Pira, I wanted to explore this fruit's possibilities, using a variety of pear typical of the region: Domfront."
Christian Drouin Gin is prepared like any great blended spirit. The perfect proportions of each ingredient, its balance,
its elegance and its complexity allow it to be drunk straight or with ice. This is without doubt the best way to appreciate the subtlety and delicacy of its savours.