Calvados Unpeeled Tales of the Cocktail 2014

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Calvados Unpeeled Tales of the Cocktail 2014

  1. 1. #CALVADOSUNPEELED made possible by:
  2. 2. #CALVADOSUNPEELED Your Intrepid CalvadosNauts: - Jason Wilson @boozecolumnist - Philip Duff @philipduff - Vincent Boulard - Guillaume Drouin @CalvadosD - Jackson Cannon @cannonjacks
  3. 3. #CALVADOSUNPEELED Your Intrepid CalvadosNauts: - Jason Wilson @boozecolumnist - Philip Duff @philipduff - Vincent Boulard, - Guillaume Drouin @CalvadosD - Jackson Cannon @cannonjacks
  4. 4. #CALVADOSUNPEELED Your Intrepid CalvadosNauts: - Jason Wilson @boozecolumnist - Philip Duff @philipduff - Vincent Boulard, www.calvados-boulard.com - Guillaume Drouin @CalvadosD - Jackson Cannon @cannonjacks
  5. 5. #CALVADOSUNPEELED Your Intrepid CalvadosNauts: - Jason Wilson @boozecolumnist - Philip Duff @philipduff - Vincent Boulard, www . calvados – boulard . com - Guillaume Drouin @CalvadosD - Jackson Cannon @cannonjacks
  6. 6. #CALVADOSUNPEELED Your Intrepid CalvadosNauts: - Jason Wilson @boozecolumnist - Philip Duff @philipduff - Vincent Boulard, www.calvados-boulard.com - Guillaume Drouin @CalvadosD - Jackson Cannon @cannonjacks
  7. 7. #CALVADOSUNPEELED “Della Mela” by Jackson Cannon 1½oz. Calvados Drouin VSOP 4oz. San Pellegrino chinotto Build in an ice-filled Collins glass Garnish with a thin lime slice
  8. 8.  “The best alcohol in the world,” according to A.J. Liebling, in his classic food memoir Between Meals.  Calvados "has a more agreeable bouquet, a warmer touch to the heart, and more outgoing personality than cognac.” CALVADOS UNPEELED
  9. 9. How ’bout them apples? Apples: Cider: Calvados = Grapes: Wine: Cognac
  10. 10. Normandy
  11. 11. Route de Cidre
  12. 12. American G.I.s & Calvados
  13. 13.  Pre WWII Calvados is extremely rare  Pays d’Auge recognized as AOC in 1942
  14. 14. King Louis XIV, not a friend  Decreed that Calvados could only be sold in Normandy  Gave Cognac an unfair market advantage  By early 20th century, 90% of Calvados was made for personal consumption
  15. 15.  50 years ago: 15,000 producers  In 2000: about 1,000 producers  Currently: about 300 producers From “Calva” to Calvados
  16. 16. Cider is trendy… Why not Calvados?
  17. 17. READ THE LABEL  Fine/VS — At least 2 years  Vieux/Réserve — At least 3 years  V.O./Vieille Réserve/VSOP — At least 4 years  Hors d’Age/XO/Napoléon — At least 6 years  In Pays d’Auge, Calvados must be double distilled in pot still made with copper elements.
  18. 18. What pairs with Calvados?
  19. 19. Cheeses of Pays d’Auge  Camembert  Livarot  Pont l’Évêque
  20. 20. Calvados + Tonic To snift or not to snift?
  21. 21. AOC: Label of originAOC: Label of origin Part I: The Calvados category 2 AOC Domfrontais What is Calvados ?What is Calvados ? AOC Calvados AOC Pays d’Auge • Double distillation • Pot stills
  22. 22. Part I: The Calvados category 3 Mettais - Bitter- Rouge Duret - Sweet - Domaine - Bitter- Moulin à vent - Bitter- René Martin - Tart- St Martin - Bitter Sweet - Rambault - Tart-
  23. 23. Part I: The Calvados category 4 Old cider press A total and natural fermentation: No added yeast No added sugar No temperature control 120 varieties = 4 types of apples Bitter Sweet, for its aroma, 40% Sweet, for its sugar, 20% Bitter, for its tanin, 30% Tart, for its coolness, 10%
  24. 24. Part I: The Calvados category 5 The wood: 5’
  25. 25. Part II: Spirit France Group 6 • “The Calvados Specialist” • Three historical brands with a strong historical back ground
  26. 26. Part II: Spirit France Group 7 Calvados Père Magloire: Established in 1821  193 years ago Number One in France and Belgium
  27. 27. Part II: Spirit France Group 8 Calvados Boulard: Established in 1825  189 years ago The export pioneer and export leader
  28. 28. Part II: Spirit France Group 9 Calvados Lecompte: Established in 1923  91 years ago “The brand of connoisseurs”, to the ultra premium hotels, restaurants and spirit specialists 7’
  29. 29. Part III: How Calvados Boulard: « Calvados d’excellence depuis 1825 » opened to the world 10 The export pioneer Boulard has developed and opened the Calvados market in more than 80 countries all over the world in five continents
  30. 30. Part III: How Calvados Boulard: « Calvados d’excellence depuis 1825 » opened to the world 11 Three examples: - The first to enter in 1946 - Available in 38 states - Brand leader in the USA - Available everywhere on request New Current Work in progress Extra Grand Solage Cider VSOP Auguste XO
  31. 31. Part III: How Calvados Boulard: « Calvados d’excellence depuis 1825 » opened to the world 12 The D-DAY Calvados - An open minded family - The relation with D.D. Eisenhower - The auction to the profit of the US veterans of the D-Day - An innovative family helping the category to expand open minded to modernity 9’
  32. 32. Part IV: Spirit France: The Cocktail Calvados specialist 13 Web siteWeb site ““www.calvados-cocktails.com”www.calvados-cocktails.com” presentationpresentation  Open Calvados to new ways of consumption: cocktails/mixology  Through the testimony of professionals: bartenders sharing their experience  Highlighting the international side of Calvados: bartenders working in premium establishments, all around the world 13’
  33. 33. Part V: Product presentation 14 Color: golden, amber. Fragrance: fruity, elegant, apple and vanilla. Palate: very fruity, apple taste with a vanilla touch, light wood, perfect balance
  34. 34. 15 Boulard VSOP Color: gold amber. Fragrance: rich fruity nose with a light woody touch, toasted nut notes and hint of brioche. Palate: well-balanced harmony between vanilla, wood and ripe apple compote purée due to aging in small French oak casks. Finish: velvety, elegant and delicately lingering, balancing fruit and vanilla. 22’ Part V: Product presentation
  35. 35. 16 Boulard XO Color: brilliant, amber. Fragrance: harmonious, apple, vanilla, elegant oak floral notes. Palate: ripe apple, spices, hazelnut. Finish: spice, exceptionally long finish. 22’ Part V: Product presentation
  36. 36. Conclusion 17 WWW.CALVADOS-COCKTAILS.COM
  37. 37. One passion, three generationsOne passion, three generations Calvados
  38. 38. Christian Drouin Senior spent 20 years producing and ageing calvados without selling a bottle
  39. 39. We only work with tall standard apple trees. All our orchards are organic.
  40. 40. We have cows under our trees
  41. 41. We are an artisanal producer
  42. 42. We have a unique ageing management and we don’t use new cask but former sherry, Port, Cognac or Bordeaux Wine casks
  43. 43. Tasting
  44. 44. We want to offer the best possible blends at every ages and so we work on two different terroirs
  45. 45. OMAHA BEACH UTAH BEACH Calvados DROUIN X
  46. 46. Calvados ChristianDrouinCalvados ChristianDrouin SelectionSelection – AOC Calvados– AOC Calvados AGE : 2 years : apples 70% & pears 30% Single distillation COLOUR : light gold, TASTING NOTE : “fresh-cut apple. Light , with hints of lemon and steel. Finishes with flavour of apple seeds and crushed peppercorns” Amanda HESSER, New York Times AWARDS : Gold Medal, Cambremer 2011 Silver Medal, ISC London 2011 Silver Medal, Vinalies Nationales 2011
  47. 47. Calvados Christian DrouinCalvados Christian Drouin Hors d’Age - Calvados Pays d’AugeHors d’Age - Calvados Pays d’Auge This Calvados has been aged 15 years in small oak casks and shows the complexity that makes Christian Drouin “Coeur de Lion” the star of Calvados.The colour is flamboyant amber flame like; the nose is complex and balanced. On the palate, it is smooth, dominated by wood and spices, with great length. Should be allowed to breathe in the glass before tasting. Perfect with a cigar. 95/100 Ultimate Spirits Challenge USA 2013 PRIX EXCELLENCE, VINALIES NATIONALES 2009 Decanter.com – Dec. 2009 – TOP 10 SPIRITS FOR CHRISTMAS “Top 100 Spirits 2003 “ – Spirit Journal (USA) Gold medal, Paris 2005 (France) Gold medal, Lisieux 2005, 2004(France) Gold medal - Best Calvados- San Francisco World Spirits Competition 2003 (USA) “ Classic (96-100) Highest Recommendation”-The Wine Enthusiast - Dec. 2002 (USA)
  48. 48. Calvados Christian DrouinCalvados Christian Drouin Millésime 1963– AOC CalvadosMillésime 1963– AOC Calvados Anthony Dias Blue – www.robbreport.com January 2006 - Best of the Best : Coeur de Lion Calvados 1963 : The satiny Coeur de Lion Calvados 1963 combines ripe apple and subtle mushroom notes with a lingering finish”. Paul Pacult - SPIRIT JOURNAL - June 2005 (USA) : “The 110 best distilled Spirits currently available in 2005” : Coeur de Lion 1963 N° 2 !!! “A bona fide masterpiece of apple mash distilling that will live long in my memory as one of the greatest spirits/brandy experiences I’ve ever had”. Martine NOUET dinner for the Gastronomic Press in Paris (France) on May 17th, 2003 : “A superb Calvados, complex, full of charm and maturity, achieving a perfect compromise between the wood and the fruit”.   94/100, Guide Gilbert & Gaillard 2014 (France) 94/100. Dina Viner, Dec. 2008, Mikael Christiansson (Sweden) Wine Enthusiast (USA) : highest recommendation 96-100 Gold Medal, Mundus Vini International 2005 (Allemagne) Gold Medal, Vimoutiers 2005 (France) Double Gold Medal - Best Calvados – San Francisco World Spirits Competition 2004 (USA) Gold Medal , I.W.S.C. London 2004 (UK) Gold Medal, Brussels World Contest 2002 (Belgium)  
  49. 49. Finally, we love what we are doing !
  50. 50. #CALVADOSUNPEELED “Apple Blossom” by Jack McGarry & Sean Muldoon (from William Schmidt, “The Flowing Bowl”, 1892) 2oz. Calvados Lecompte 5 ½oz.Pamplemousse Rose 1oz lemon juice ½oz. strawberry liqueur 5 dashes Bittermens Hopped Grapefruit Bitters Stir with ice Serve “up”
  51. 51. #CALVADOSUNPEELED “Bariana”, 1896, Louis Fouquet
  52. 52. #CALVADOSUNPEELED “Bariana”, 1896, Louis Fouquet
  53. 53. #CALVADOSUNPEELED “Louis' Special” by Philip Duff 1oz. Calvados Boulard VSOP 1oz. Vermouth di Torino 3 dashes dry curacao 3 dashes Angostura bitters 3 dashes creme de noyaux ¼oz. Rich sugar syrup (2:1) Stir with ice Serve “up” Garnish with a lemon zest
  54. 54. #CALVADOSUNPEELED “Modern American Drinks”, 1895, George Kappeler Widow's Kiss 1½oz. apple brandy ¾oz. yellow Chartreuse ¾oz. Benedictine 2 dashes Angostura bitters Shake with ice Strain into a fancy cocktail glass
  55. 55. #CALVADOSUNPEELED “Recipes for Mixed Drinks”, 1917, Hugo Ensslin Honeymoon Cocktail 1oz. Calvados ½oz. orange curacao 1oz. Benedictine ½oz. lemon juice Shake well with cracked ice Serve “up” in a cocktail glass.
  56. 56. #CALVADOSUNPEELED “Cocktails: How to Mix Them”, Robert Vermeire Dempsey Cocktail (1921, after Dempsey's victory over Carpentier,a WWI war hero) 1½oz. Calvados ¾oz. gin 2 dashes absinthe 1 barspoon grenadine Shake well with broken ice Serve “up” in a cocktail glass.
  57. 57. #CALVADOSUNPEELED Golden Dawn, 1930 – World's Finest Cocktail? Thomas Buttery, Berkeley Hotel & UKBG ¾oz. Calvados ¾oz. dry gin ¾oz. apricot brandy ¾oz. orange juice Shake with ice Serve “up” in a cocktail glass. Garnish with a stemless cherry and a drizzle of pomegranate grenadine
  58. 58. #CALVADOSUNPEELED “Rouen” by Jim Meehan 2oz. Calvados Drouin Hors d'Age 1oz. pommeau 2 dashes Abbott's bitters Stir with ice Serve “up” Garnish with a cinnamon stick
  59. 59. #CALVADOSUNPEELED “Cafe Royal Cocktail Book”, 1937 The Avenue - Vincent Boulard, - Guillaume Drouin @CalvadosD - Jackson Cannon @cannonjacks
  60. 60. #CALVADOSUNPEELED “The Fine Art of Mixing Drinks” by David Embury, 1948
  61. 61. #CALVADOSUNPEELED “Hurricane Buster” by Joe Scialom, Puerto Rico, 1957
  62. 62. #CALVADOSUNPEELED Calvados in Bars: Flavour
  63. 63. #CALVADOSUNPEELED Calvados in Bars: Flavour Case Study: Widow's Kiss
  64. 64. #CALVADOSUNPEELED Calvados in Bars: Versatility - Susie Q (Joaquin Simó) Calvados - Lemon Juice - Cinnamon/Vanilla/Ginger Angostura Bitters – Champagne - Conference (Brian Miller) Cognac - Calvados - Rye - Bourbon - Demerara - Angostura and Mole Bitters Lemon & Orange Twists
  65. 65. #CALVADOSUNPEELED Calvados in Bars: The Process Widow's Kiss- Johnson 1/3 Glass Benedictine, 1/3 Glass Green Chartreuse, 1/3 Glass Maraschino, 1 Egg Yolk, Shake, strain and serve. Widow's Kiss- Savoy 1 Glass Calvados or Apple Brandy, 1/2 Glass Benedictine, 1/2 Glass Chartreuse (Unspecified), 1 Dash Angostura, stir and strain into cocktail glass Widows Kiss- Waldorf Astoria 1/4 Parfait D'Amour, 1/4 Yellow Chartreuse, 1/4 Benedictine, 1 egg white, garnish with a strawberry. Widows Kiss- Wondrich 1oz AppleJack, 1/2oz Yellow Chartreuse, 1/2oz Benedictine, 2 Dashes Angostura, stir and strain into cocktail glass
  66. 66. #CALVADOSUNPEELED Calvados in Bars: The Process - Widow Cocktail- Waldorf Astoria 1/2 Jigger Gordon Gin, 1/2 Jigger Italian Sweet Vermouth, Juice of 1 Orange, shake and strain into cocktail glass. Widows Kiss- Haigh 1 1/2oz Calvados, 3/4oz Chartreuse (unspecified), 3/4oz Benedictine, 2 Dashes Angostura, stir and strain into cocktail glass, garnish with speared cherry Widow's Kiss- ES 1 1/2oz Calvados, 3/4oz Benedictine, 3/4oz Yellow Chartreuse, 1 Dash Grapefruit Bitters, stir and strain into cocktail glass, no garnish.
  67. 67. #CALVADOSUNPEELED Calvados in Bars: Commercial Argument
  68. 68. #CALVADOSUNPEELED Thank You For Your Attention! Jason Wilson @boozecolumnist Philip Duff @philipduff Vincent Boulard, www.calvados-boulard.com Guillaume Drouin @CalvadosD Jackson Cannon @cannonjacks This PPT: www.slideshare.net/philipduff

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