The different stages of production at Coquerel
Therefore at Coquerel we use no less than 40 types of apples and pears from the 4 families: Sweet, Bitter sweet, Sharp and Bittersharp.
The fruits are sorted, washed, crushed and then the must pressed in our cidery to get apple juice that is left for natural fermentation for a minimum of 21 days to become cider.
The transformation of cider into a clear, fresh and fruity eau-de-vie is made in our three traditional Calvados copper stills.
Then comes the strategic role of the cellar master who controls that the wood never mask the apple flavors but enhance and magnify them.
“SINCE 1937, my family produces Calvados Coquerel in our distillery located a few kilometers from Mont-Saint-Michel. We are strong supporters of traditions for generations. These eaux-de-vie have been selected and assembled for their unique characters and their aromatic profiles representing the best of the Normandy region. They are recognized Appellation Calvados Contrôlée (AOC). ”