The Groult family distillery began in the eighteenth century, when the family Groult settled in the “Clos de la Hurvanière,” a beautiful farm located in the hills of the Pays d'Auge, in St Cyr du Ronceray. Calvados Groult was then officially born in 1860, when Pierre Groult decided to distill his farm's cider and age that eau-de-vie in oak barrels. His hard work, production methods and beautiful terroir, won his Calvados its first gold medal in 1893. Today, Pierre's traditions are carried on by his great-great grandson Jean-Roger, a fifth generation producer, who manages the distillery. Groult’s 23 hectares are planted to more than 5600 apple trees, with 30 varieties of cider apples in use. From October to December, apples are sorted by hand and cleaned before being pressed. Around 600 tons are harvested and pressed each year, with 1 ton of apples producing 700 litres of distillation cider. Groult's three small pot-stills are very old and still warmed with a wood fire. Apple ciders of 5-to-7% ABV are distilled after a slow, natural fermentation on the lees lasting one year. The first heating of cider in Groult’s alembic pot stills produces an intermediary alcohol named “petite eau” of 30% ABV. The second distillation, or “proper heating,” yields Calvados of about 70% ABV. Groult separates the heads and tails during both these distillations. The distillery begins resting their Calvados immediately after the second distillation. Spirits rest in barrels, most more than 100 years old, in order to focus on the fruit's taste. Their cellar comprises of 350 such barrels, which are never totally emptied. This ensures that each successive blend contains the roots of very old Calvados. The result is a traditional Calvados marked by the fruit, finesse and subtlety.
"A bright copper-orange hue, this Roger Groult Calvados 12 Year combines freshness and maturity, with aromas of baked apple, of course, but also pears, white flowers and baking spices including nutmeg and allspice. There’s a brisk, spicy opening that becomes honeyed, rich and citrusy as it fills the mouth. At the finish there’s a mouth-watering tang with subtle sweetness and richness and a sophistication worthy of an older marque."