Roger Groult
A family estate spanning five generations, the “Clos de la Hurvaniere” lies in the heart of the Pays d’Auge.
Planted on flint clay covered with fine, silty soil, the Groult’s 65 acres of orchards are a mix of traditional “high-stem” apple trees and “half-stem” apple trees, which yield 30 varieties of apples, which are either sweet, bitter-sweet or acidic.
In 1860, Pierre Groult (1830-1918) first decided to distill his cider and to age the eau-de-vie obtained in oak barrels: Calvados Groult was born.
Pioneers in long-aging their Calvados, a separate cellar has been built and dedicated to each generation of the family, giving a feeling of continuity, consistency, and quality when touring the estate.
Groult ages their Calvados only in very old oak barrels (most of them are more than 100 year old) to focus on the fruit taste. Groult has more than 350 barrels in their cellars.
His son Leon (1874-1923) developed the production and sales of Calvados at regional level. Thanks to Leon’s son, Roger Groult (1905-1988), the distillery had its biggest boom. He increased the size of its distillery and made it one of the most famous among connoisseurs.His son Jean-Pierre (1946-2008) developed further distribution of its products in France and was one of the pioneers in exporting its Calvados worldwide.
Thanks to his efforts, Groult’s bottles are now present in cellars and famous restaurants in over 30 countries.
Jean-Roger, the fifth generation, continues the family tradition of making calvados through the double distillation over a wood fire and other traditional methods, and is pleased to offer you these great Calvados Pays d’Auge.
Calvados from Roger Groult is considered to be among the very best in the world.
Planted on flint clay covered with fine, silty soil, the Groult’s 65 acres of orchards are a mix of traditional “high-stem” apple trees and “half-stem” apple trees, which yield 30 varieties of apples, which are either sweet, bitter-sweet or acidic.
In 1860, Pierre Groult (1830-1918) first decided to distill his cider and to age the eau-de-vie obtained in oak barrels: Calvados Groult was born.
Pioneers in long-aging their Calvados, a separate cellar has been built and dedicated to each generation of the family, giving a feeling of continuity, consistency, and quality when touring the estate.
Groult ages their Calvados only in very old oak barrels (most of them are more than 100 year old) to focus on the fruit taste. Groult has more than 350 barrels in their cellars.
His son Leon (1874-1923) developed the production and sales of Calvados at regional level. Thanks to Leon’s son, Roger Groult (1905-1988), the distillery had its biggest boom. He increased the size of its distillery and made it one of the most famous among connoisseurs.His son Jean-Pierre (1946-2008) developed further distribution of its products in France and was one of the pioneers in exporting its Calvados worldwide.
Thanks to his efforts, Groult’s bottles are now present in cellars and famous restaurants in over 30 countries.
Jean-Roger, the fifth generation, continues the family tradition of making calvados through the double distillation over a wood fire and other traditional methods, and is pleased to offer you these great Calvados Pays d’Auge.
Calvados from Roger Groult is considered to be among the very best in the world.
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