The use of Calvados has been developing in cocktail bars for a few years now. This has made Guillaume Drouin discover a new universe as well as spirits that he had but seldom tasted before. The world of Gin with its complexity and its almost infinite possibilities has made him eager to know more.

How is Gin produced? What are the criteria used to fix the worth of its quality? How can one create balance in a spirit made of such different, sometimes even antagonistic flavors? And, last but not least, could he manage to produce a great Gin based on the apples of his orchards, a Gin that he would be proud of signing with his name?

Rose and lemon provide delicacy. Ginger, vanilla, cinnamon and almond give the Gin a smooth, spicy body while cardamom enhances its fruit and roundness in the mouth. Juniper and apple complement one another with their heavy or high notes, spicy or crisp.