ABC of Christian Drouin

The ABC of Christian Drouin
An exceptional French-style apéritif

For three generations, the Drouin family has been passionate about the cider apple, transforming it in various ways through a range of ciders, Pommeau, Calvados, and even Gin.

Inspired by the French expertise in vermouth-making, Guillaume Drouin sought to apply those production techniques to the world of apples in crafting a new kind of apéritif. After several years of experimentation and research, blending methods used in both Pommeau de Normandie and vermouth, he created L’ABC de Christian Drouin—an Apéritif Based on Calvados.

The art of producing ABC lies in the fortification (mutage) of apple must with young Calvados, followed by oak barrel aging and the infusion of a carefully selected bouquet of botanicals and spices such as cinchona bark, wormwood, cinnamon, orange, elderflower, and yuzu.

L’ABC de Christian Drouin delivers an intense bouquet of flavors, blending apple aromas with vibrant spice notes.

Behind the Creation of ABC de Christian Drouin

The Origins of the Project Led by Guillaume Drouin
More than five years of development were required to bring this unique apéritif to life. Guillaume Drouin’s initial vision was to apply vermouth production techniques to Norman fruits—apples and pears. Early trials using cider or perry bases proved inconclusive, and it was ultimately Pommeau de Normandie that inspired the foundation of the ABC recipe. A blend of Calvados and apple must, aged in oak casks, forms the base. From there, a first selection of botanicals and spices was chosen to enrich the aromatic profile.

A Collaborative Effort with the Bar World
To refine the recipe further, Maison Drouin partnered with seven experienced bartenders, all experts in working with vermouth in cocktails:

• Onnis Francesco

• Tristan Rainteau

• Resende Flavi

• Pierrick Sordet

• Lucas Maraton

• Valentin Norber

• Douglas Horvarth

Together, they explored the balance and proportions of each botanical to perfect the final formula.

The finishing touches to the recipe were completed in June 2023.