This producer has been dedicated to cider and Calvados production for three generations. Marquis de Saint-Loup Calvados AOC is distilled in a column still giving the Calvados a very fruity and straightforward style. Their Calvados AOC Pays d’Auge, on the other hand, is distilled in a copper pot still which creates a mellow and full-bodied Calvados. Marquis de Saint-Loup cidre is an IGP Cidre de Normandie (indication géographique protégée). To receive the IGP designation, all apples used to make Marquis de Saint-Loup cidre must be an approved variety and must come from a specially certified geographic area.

About the Calvados

Produced by the Drouin family at their own distillery in Coudray-Rabut, Normandy, the Marquis de Saint-Loup Calvados is crafted using a traditional two-stage distillation method. It is aged for 30 years in oak barrels. This Calvados is made from a blend of traditional regional apple varieties such as Doux Normandie, Saint Martin, and Noel des Champs — small, old cultivars known for their high aromatic intensity, often falling within the bittersweet flavour spectrum.

Tasting notes

Amber in colour. The bouquet reveals baked apple, spices, sweet raisins and ripe pears in a complex and layered aromatic profile. On the palate, it is wonderfully warm, with dry apple notes, plums, a touch of sherry, and festive spices like cinnamon and clove. Overall, it is very rounded and dry. The finish brings back spice and woody nuances.

Food pairing

Calvados is typically enjoyed as a digestif after a good meal. There is also the traditional custom of the “trou normand” — the “Norman hole” — where a small glass of Calvados is taken between courses during a long meal to stimulate the appetite and make room for the next dish.