法國 Roger Groult – Whisky AGE・艾雷重擊

Roger GROULT

｜Five Generations of Heritage & The King of Cellar Reserves in Pays d’Auge

History & Heritage : The story began in 1860, when Pierre Groult distilled his very first Calvados in the family farm of Saint-Cyr du Ronceray, in Normandy’s famed Pays d’Auge region.

Five generations later, the Groult family continues to expand its orchards and cellars, building upon a legacy defined by craftsmanship, patience, and authenticity.

｜Exceptional Cellar Reserves

The Golden Orchard Ratio : Over 30 varieties of cider apples are cultivated in the estate’s 27-hectare orchards, using a “golden ratio” of 70% bittersweet and bitter apples, 20% sweet, and 10% sharp varieties.This precise balance guarantees a complex, structured foundation for every spirit distilled.

Century-Old Wood-Fired Stills : Roger GROULT remains faithful to the traditional Charentais-style pot stills, heating three small copper alembics directly over wood fires — a technique that is both rare and the only method legally permitted in the Pays d’Auge AOC. Each batch undergoes double distillation, a slow and meticulous process that ensures purity, finesse, and remarkable aromatic depth.

｜The Art of Ageing — Tradition Meets Innovation

The Perpetual Blend (Solera System) : The house’s signature Calvados are crafted using L’Assemblage Perpétuel, a traditional Solera-style ageing method where casks are never fully emptied. This ensures that each new batch carries traces of the oldest spirits, preserving the Groult family’s timeless signature across generations.
Modern Expressions & Global Recognition : While firmly rooted in tradition, Roger GROULT continues to innovate — releasing vintage single casks and cask-finished editions that have won accolades worldwide. Today, the distillery is celebrated as one of the finest Calvados producers in France, harmoniously balancing heritage with modern craftsmanship.

Roger GROULT｜Complete Brand Story

1. The Coming Calvados Renaissance

Once considered a niche spirit, Calvados is now re-emerging on the global stage — admired for its depth, authenticity, and pure fruit character.

As a leading estate in this revival, Roger GROULT, imported by Whisky Age Ltd., invites drinkers to rediscover the beauty of this amber-hued spirit from Normandy.

But before delving into the estate’s story, let’s revisit the basics — what exactly is Calvados, and why is Roger GROULT’s expression so exceptional?

🁢 What is Calvados?
Simply put, Calvados is a fruit brandy distilled primarily from apples (sometimes with pears), then fermented, double-distilled, and aged in oak casks. It must originate from Normandy, France, under strict AOC (Appellation d’Origine Contrôlée) regulations — akin to the protected designations governing Cognac or Scotch whisky. Unlike grain-based spirits, Calvados derives its character from cider apples and pears, rich in tannins and aromatic compounds that shape its signature complexity.

🁢 The Three AOCs of Calvados
1. Calvados AOC
The largest and most flexible appellation, covering all of Normandy.
• Fruit base: Apples and pears, no ratio restriction.
• Fermentation: Minimum 21 days. Distillation: Pot or continuous stills allowed.
• Ageing: Minimum 2 years in oak cask.
• Orchard type: No restrictions.
•Profile: Bright, fruity, approachable — ideal for cocktails or easy sipping.

2. Calvados Pays d’Auge AOC
The historical heartland, famed for depth and refinement.
• Fruit base: Mostly apples; up to 30% pears allowed.
• Fermentation: At least 6 weeks, exclusively using Charentais pot stills. Distillation: Mandatory double distillation in pot stills.
• Ageing: Minimum 2 years in oak cask.
• Orchard type:At least 45% high-stem fruit required.
• Profile: Complex, layered, and elegant, with spice and oak tones — ideal for long aging.

3. Calvados Domfrontais AOC
Pear-dominant and granite-rich, known for freshness and structure.
• Fruit base: At least 30% pears.
• Fermentation: Minimum 6 weeks. Distillation: Continuous stills only.
• Ageing: Minimum 3 years in oak cask.
• Orchard type: At least 80% of pears must come from high-stem trees.
• Profile: Firm, high-acid structure, evolving into nutty, spicy maturity with age.

🁢 High-Stem vs. Low-Stem Orchards

🌲 High-Stem Orchards
Traditional tall apple trees — deep-rooted, slow to fruit, and low-yielding but intensely flavorful. They symbolize heritage and terroir expression, forming the backbone of aged, complex Calvados.
• Density: Up to 280 trees per hectare. Each tree is planted no less than 5 meters apart.
• Yields: Max 25 tons per hectare.
• AOC Rules:
❍ Pays d’Auge: At least 45% high-stem fruit required.
❍ Domfrontais: At least 80% of pears must come from high-stem trees.
High-Stem Orchards not only symbolize a planting tradition but are also the key to concentrated flavor and robust structure. As the trees age, their root systems deepen, allowing them to draw more stable nutrients from the soil, thus yielding fruit with a greater expression of terroir.

🌲 Low-Stem Orchards
Modern, high-density plantings that enable mechanical harvesting and fresh, bright fruit notes — ideal for younger Calvados styles.
• Density: 280–1,000 trees per hectare.
• Yields: Max 35 tons per hectare.
• Allowed:
❍ Entirely permissible in Calvados AOC, mixed in other regions.
❍ The usage ratio for other production areas is set according to regulations.

2. A Calvados Dynasty: Five Generations of Excellence

The Groult legacy began in the 19th century at Saint-Cyr du Ronceray, deep in the Pays d’Auge countryside.

In 1860, Pierre Groult (1830–1918) distilled his first Calvados — a humble beginning that sparked over 160 years of uninterrupted family tradition. His skill and dedication quickly earned acclaim, including the estate’s first gold medal in 1893.

His son Léon (1874–1923) expanded the orchards, built new stills (two of which remain in use), and added cellars — establishing the custom of each generation constructing its own ageing cellar.

After Léon’s injury in World War I, stewardship passed to the third generation, Roger Groult (1905–1988), who gave the family spirit its name and international reputation. By 1952, Roger had built a large new cellar still in use today, holding over 12,000 liters of Calvados reserves.

His son Jean-Pierre (1946–2008) later expanded exports, reaching global markets and increasing orchard acreage to meet demand.

Today, the fifth generation — Jean-Roger and Estelle Groult — continue this proud tradition, blending heritage and innovation. Jean-Roger during 14 years and Estelle from 2022, have managed the family distillery.
Their Calvados are now sold in over 38 countries, consistently earning top awards and media praise as some of the best in the category.

3. The Craft Behind the Magic — Tradition Refined

🁢 The Golden Orchard
Roger GROULT cultivates 27 hectares of orchards on loamy, flint- and clay-rich soils — ideal for cider apples. With 6,000 trees (15 ha high-stem and 12 ha low-stem).
the harvest blends around 30 varieties: Bittersweet/Bitter (70%): Antoinette, Frequin Rouge, Bisquet, Moulin à Vent Sweet (20%): Bedan, Noël des Champs Sharp (10%): Rambaud, Petit Jaune.
Harvesting runs from October to December, producing 400–600 tons of apples annually, yielding about 650 liters of cider per ton.

🁢 Double Distillation over Wood Fire
After several months of natural fermentation (5–7% ABV), the cider is distilled twice using three historic pot stills heated directly by wood fire — a rare artisanal method.
The three small stills at the Roger Groult distillery are extremely old and are still heated with a wood-fired direct flame, which preserves both tradition and a meticulous quality. These pot stills, which are used for double distillation, are the only production method permitted within the Calvados Pays d'Auge Appellation d'Origine Contrôlée (AOC).
The first distillation yields the “petite eau” (~30% ABV), while the second, the “bonne chauffe,” reaches around 70%.
Only the heart cut — the purest, most aromatic portion — is kept for aging.

🁢 Ageing & Blending — The Family Signature
The aging cellars house nearly 400 oak casks, ranging from 100 to over 13,000 liters. Roger GROULT’s blending follows the family’s distinctive Solera-inspired approach, ensuring each bottling retains traces of ancient eaux-de-vie.
For their traditional range of Calvados, the house employs “L’assemblage perpétuel” (or the Solera system): the barrels are never changed or completely emptied. The purpose of this practice is to ensure that every batch retains a small trace of very old spirit. The age statement marked on the label corresponds to the youngest vintage in the blended spirit.
Casks are periodically transferred to encourage oxygenation and complexity, yielding Calvados that are richly aromatic, supple, and deeply layered.

🁢 Single Casks & Cask Finishes
In recent years, the estate has introduced vintage single casks and cask-finished editions, expanding its creative portfolio and appealing to contemporary palates. All bottlings are completed on-site without chill-filtration, preserving full flavor and natural texture.

Roger GROULT continues to define the highest standards of authentic Calvados — where time, tradition, and terroir meet in every drop.