Calvados Unpeeled Tales of the Cocktail 2014

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made possible by:

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Your Intrepid CalvadosNauts:
- Jason Wilson @boozecolumnist
- Philip Duff @philipduff
- Vincent Boulard
- Guillaume Drouin @CalvadosD
- Jackson Cannon @cannonjacks

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- Vincent Boulard,

#CALVADOSUNPEELED
- Vincent Boulard,
www.calvados-boulard.com

#CALVADOSUNPEELED
- Vincent Boulard,
www . calvados – boulard . com

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“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

 “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

How ’bout them apples?
Apples: Cider: Calvados = Grapes: Wine: Cognac

 Pre WWII
Calvados is
extremely rare
 Pays d’Auge
recognized as
AOC in 1942

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

 50 years ago: 15,000
producers
 In 2000: about 1,000
producers
 Currently: about 300
producers
From “Calva” to Calvados

Cider is trendy…
Why not Calvados?

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.

Cheeses of Pays d’Auge
 Camembert
 Livarot
 Pont l’Évêque

Calvados + Tonic
To snift or not to snift?

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

3
Mettais
- Bitter-
Rouge Duret
- Sweet -
Domaine
- Bitter-
Moulin à vent
- Bitter-
René Martin
- Tart-
St Martin
- Bitter Sweet -
Rambault
- Tart-

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%

5
The wood:
5’

Part II: Spirit France Group
6
• “The Calvados Specialist”
• Three historical brands with a strong historical back ground

7
Calvados Père Magloire:
Established in 1821  193 years ago
Number One in France and Belgium

8
Calvados Boulard:
The export pioneer and export leader

9
Calvados Lecompte:
“The brand of connoisseurs”, to the ultra
premium hotels, restaurants and spirit
specialists
7’

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

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

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’

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’

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

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’

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’

Conclusion
17
WWW.CALVADOS-COCKTAILS.COM

One passion, three generationsOne passion, three generations
Calvados

Christian Drouin Senior
spent 20 years producing
and ageing calvados
without selling a bottle

We only work with tall
standard apple trees. All
our orchards are organic.

We have a unique ageing
management and we don’t
use new cask but former
sherry, Port, Cognac or
Bordeaux Wine casks

We want to offer the best
possible blends at every
ages and so we work on
two different terroirs

OMAHA
BEACH
UTAH
BEACH
Calvados
DROUIN
X

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

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)

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)

Finally,
we love what we are doing
!

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“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”

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“Bariana”, 1896, Louis Fouquet

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“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

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“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

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“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.

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“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

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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
Garnish with a stemless cherry and a drizzle of
pomegranate grenadine

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“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

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“Cafe Royal Cocktail Book”, 1937
The Avenue
- Vincent Boulard,

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“The Fine Art of Mixing Drinks” by David Embury,
1948

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“Hurricane Buster” by Joe Scialom, Puerto Rico, 1957

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Calvados in Bars: Flavour

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Calvados in Bars: Flavour
Case Study: Widow's Kiss

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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

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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

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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.

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Calvados in Bars: Commercial Argument

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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

Calvados Unpeeled Tales of the Cocktail 2014

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