Norman roots, global ambition.
Today, the world over, Calvados is recognized as one of the most subtle and complex eaux-de-vie in the world, a naturally elegant, delicately perfumed eau-de-vie that lends itself to a wide variety of uses. Provided it is not overindulged, Calvados gives pleasure and contributes to the harmonization of human relationships and conviviality.
Although Calvados has acquired a flattering reputation for excellence, it remains less well known than other spirits to which it has nothing to envy. The Book of Calvados aims to contribute to a better understanding of Norman brandy by attempting to answer the recurring questions asked by professionals and amateurs alike: What is Calvados? What makes it unique? Where and how is it produced? What is its history? Where does the name Calvados come from? Who are the producers? When and how is it consumed? How do you choose it? What role has it played in social, political and economic life since its appearance at the end of the Middle Ages?
The author devotes particular attention to the various modes of consumption, those of tradition ranging from coffee-calvados to digestifs, including the Trou Normand and its use in culinary preparations, those resulting from new trends, food-calvados pairings and especially the great comeback of calvados in cocktails, evoking in passing the two-hundred-year-old history of cider brandy in cocktails. He reveals some secrets of refined, easy-to-make cuisine and offers a selection of cocktail recipes ranging from the great classics to those of contemporary mixology.
Christian Drouin is both a spirits author and a Calvados producer with an established international reputation. Often described as the missionary of Calvados, Christian Drouin has led hundreds of seminars in numerous countries and published several books in France, Canada, and Japan. Drawing on theoretical and practical knowledge acquired over more than forty years of experience and travel around the world, he felt the desire to publish a comprehensive account of his knowledge on the subject.
Dedication of the book by Mr. DROUIN possible on request
