Prisoner Apple

It was in 1981 that Christian Drouin marketed the first “Prison Apple”.

Chance had led him to discover a fruit producer, Didier Alleaume, a few kilometers from the distillery. His family had been storing a few pears in carafes every year for four generations for the pleasure of a select few.

Very quickly, the idea of ​​combining apples and Calvados seemed appealing. Together, they decided to try the adventure of "The Prisoner of Apple."

How did they get the apple into the carafe?

Starting in April, apple trees are covered in white and pink blossoms. In May, the fruit embryo forms in the center of the flower, which then fades. Unfertilized fruits abort and fall after flowering. Only 5% of the embryos will become apples. Waiting until the end of the fall to place the young fruits in the carafe risks the neck being too narrow. Placing it too early is a sure failure!

The difficulty lies in determining the precise moment when to hang the carafe from the branch and introduce the small apple that will grow during the summer. At the end of September, the carafe is removed from the tree; it is carefully cleaned and filled with a Christian Drouin Calvados Pays d'Auge. During the long months of maceration, the taste value of the apple is added to that of the Calvados.

To keep "La Pomme Prisonnière" indefinitely and in its full glory, simply add Calvados before it is discovered, Calvados Christian DROUIN Pays d'Auge, of course!