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“The king of artisanal Calvados.” NY TIMES
Roger Groult is one of the finest distillers in Calvados. He creates his spirits in traditional copper pot stills, using over fifty different apple varieties to produce Calvados of unmatched flavor and complexity. The same methods of production have been maintained for four generations. The apples are selected from the family's own orchards and those in the immediate vicinity in order to conserve the regional style.
Groult does not believe in vintage dating his Calvados but rather in blending various years to make a more complex spirit. The age designation of each cuvee represents the youngest spirit in the blend.
Groult uses Limousin oak barrels bought in Cognac ; some of them are new, some are used, some are quite old and they come in all sizes. Age and size of the barrels depends on what they intend to do in the end with a particular batch of eau de vie. Generally, they use new oak for newly distilled products so that the product takes on a maximum of flavors. Then as the spirit ages they use older oak, which is more gentle on the brandy and won't "kill" the freshness of the apple. When the brandy is already quite old and does not need to change or improve anymore, they use very old barrels which won't give much because they have given everything already, and enable the brandy to rest in peace. After that they put the brandy in a glass jar to stop any aging as the brandy is considered perfect.
As for the size, they use bigger barrels (450 liters to 250 liters) for newer brandies; as they get older, they use smaller and smaller barrels.
Suggestion for serving is use a wine glass rather than a brandy glass as the latter highlights the alcohol whilst the former allows the apple aromas to dominate.
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