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

Calvados Marquis de Saint-Loup is distilled from cider made using 30 apple varieties native to Normandy and Brittany, introduced to France as early as the 12th century. As harvest begins in September, apples are allowed to fall naturally to the ground before being gathered – ensuring they’ve reached perfect ripeness for Calvados production.

The spirit is aged in oak barrels. Over time, the more volatile compounds that give young Calvados its harsh edge dissipate. Meanwhile, the oak imparts tannins and other elements that develop its colour and structure. As oxygen interacts with the wood-derived compounds, chemical changes occur, releasing new and evolving aromas.

The Marquis de Saint-Loup estate cellars are filled with small barrels, which encourage a greater exchange between the wood and the spirit. This accelerates the ageing process but also results in a higher evaporation loss – affectionately known as the “angels’ share.” Many of the casks are former sherry or port barrels, which lend a smoother profile, with fewer bitter tannins and a deeper, more aromatic complexity.

Calvados from the Domfrontais region is especially fruity in character, making it enjoyable even when young. That’s why the Marquises of Saint-Loup offer a Domfront-style Calvados as their entry-level option. These Calvados are unique due to the high proportion of pear cider (30%), the region’s shale and granite soils, and the single distillation process that defines their style.

Food pairing

It’s particularly suited for those who enjoy Calvados as an aperitif – served with tonic, over ice (3cl with two cubes), or even in coffee (a splash directly into the cup). It’s also ideal in fruit-based cocktails, cooking recipes, or apple slush drinks.