“Calvados: the story of the world most sustainable spirit!”

Starting with the fruit’s selection Cider apples are known for being the fruit that captivates the most CO2 from the atmosphere. At Coquerel Distillery, we use no less than 40 different types of apples and pears from the 4 families (bitter, bittersweet, tart, sweet). We source them from 200 farmers located just a few miles around from the distillery.
Also, irrigation in the orchard is prohibited.
Making of the Cider The fruits are sorted, washed, crushed and then pressed in our cidery at the estate to get apple juice that is left for natural fermentation for a minimum of 28 days to become cider.
During all the fermentation process adjunction of water, sugar, yeast, colorant or aroma is strictly prohibited.
La Distillation Once the harvest is finished, then starts the distillation on the lees when we concentrate the cider aromas. The transformation of cider into a clear, fresh and fruity eau-de-vie is made in our three traditional Calvados copper stills. Once again, no addition of water in the still to cool down the vapors is allowed. They’re cooled down by the fresh cider that will then be distilled.
Aging… By entering into contact with fine French oak barrels, young Calvados round off their education, gaining in structure and complexity. There is no addition of boisé, caramel or sugar allowed in our aging process. We use a lot of old calvados barrels that we keep for an average of 10 to 30 years, regenerated barrels from France exclusively and second use barrels that previously contained rum, cognac or fortified wines (mostly coming from France or Portugal).

Each bottle of Coquerel Calvados is Carbon Negative by 6 pounds!