Making our own Calvados at the Chateau du Breuil

On a recent trip to Normandy, John and I decided to dive into the local tradition and learn how to make our very own Calvados! Eager to uncover the secrets of this iconic spirit, we headed to the renowned Château du Breuil in the heart of the Pays d’Auge. With our curious palates and a thirst for knowledge, we signed up for a fascinating tour and hands-on blending workshop!

Apples Galore: A Calvados Adventure in Normandy

Antoine, the permanent guide at Château du Breuil, greets us warmly as we step into the recently renovated boutique. He takes this opportunity to introduce us to the range of products bearing the “Château du Breuil” label: from the iconic Calvados to gin, rum, and even whisky. The latter piques the curiosity of my British companion, though its discovery will be saved for another visit. With great passion, Antoine shares the fascinating history of the estate, which has evolved from a flax mill to a cheese factory, a chocolate workshop, a cider house, and finally, a distillery in 1954. We pass by heaps of freshly harvested apples, an impressive sight! Antoine reveals the staggering number: 22,000 apple trees. Hundreds of thousands of apples are picked each year from the orchards of the Pays d’Auge and brought here for transformation.

Double Distillation and Patience: The Art of Calvados Making

Our walk leads us to the distillery, where the master blender and his team carry out a double distillation. This process helps eliminate the less refined parts of the alcohol. After these technical explanations, we hurry towards the orangery and the cellar. As we step through the door, I see John gazing up at the ceiling in admiration. The orangery, nestled in one of the castle’s wings, surprises us with its inverted boat-shaped wooden framework. Here, Calvados benefits from ideal conditions for maturation. The oak barrels, constant temperature, and the interaction between wood and air work together to elevate the aromas of this exceptional spirit.

Become a master blender!

On the first floor of the Orangerie, things take a more serious turn. On the tables are tasting glasses, each filled with five different Calvados, aged between 2 and 15 years, all carefully poured by Antoine. After sampling each one, we’ll blend them together to create our own unique elixir. The tasting session begins in a hushed atmosphere. Calvados is poured into glasses with a bulbous bottom, perfect for swirling, and a narrow top to concentrate the aromas. Antoine gives us a few moments to hold the glasses up to the light, encouraging us to observe the color carefully. Calvados can vary from a pale straw to a rich amber or deep, nutty brown. Typically, the darker the color, the more concentrated and intense the flavor. It’s a moment to appreciate the depth of craftsmanship that goes into each drop.

The young 2-year-old Calvados stands out for its freshness, vibrancy, and vigor, while the older 15-year-old version boasts power, richness, and a velvety smoothness. As we bring the glass to our noses, we discover unexpected aromas, apple, almond, vanilla, and even woody, toasted notes. On the palate, we’re surprised by flavors of cocoa, licorice, and quince. For his blend, John chooses the 15-year-old Calvados for its noble character, and pairs it with the 2-year-old for a burst of freshness. As for me, I favor a perfect balance, blending the 2, 4, and 15-year-olds to craft my ideal mix.

The final step: bottling our creation. With a sense of anticipation, we carefully insert the cork into the bottle, and Antoine hands us the red wax and twine to seal it. The motion of rotating the bottle to dip the cork into the wax is trickier than it looks, but with a little finesse, we manage to perfect the technique. The result is exactly what we hoped for, a beautifully sealed bottle, gleaming with the promise of our hard work. Before we leave, we proudly label the bottles with our names, a personal touch that makes this moment even more special. As a final gesture, Antoine presents us with our Master Blender diplomas, beaming with pride. We leave with the unmistakable feeling of accomplishment, knowing that our very own Calvados creation will forever be a part of us. The diplomas now proudly hang on our desks, a reminder of a truly unforgettable experience.

Useful Information

A unique place

The Château du Breuil

Nestled in the heart of the Pays d’Auge, this historic Normandy estate, centered around a 16th-century château, is where exceptional spirits are carefully crafted and aged, each one imbued with the essence of the region.