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most complex spirits I'd encountered: aromas and flavors of both forest and bakery — butterscotch
L’art de la production de l’ABC conjugue le mutage d’un moût de pomme avec un jeune calvados
Christian Drouin a conduit des centaines de séminaires dans de nombreux pays et publié plusieurs ouvrages en France
Bouche à l'attaque mi-fine
6 Cidres Brut Christian Drouin top-ventes most complex spirits I'd encountered:Christian Drouin cider is made from around thirty varieties of cider apples, the majority of which are bitter apples (70%) rich in tannins which give it its body, 20% sweet apples which bring their fruity aromas and 10% tangy apples to balance the structure in the mouth. The ripe apples are picked, crushed, and then pressed to extract the juice. Thanks to temperature control, fermentation remains slow. The Brut cider is then bottled at 4. 5%. A second
