OUR EXCEPTIONAL RANGE
DISCOVER OUR PRODUCTS
KNOW-HOW
The different stages of production at Coquerel
STEP 1
CHOICE OF OUR FRUITS
It is the mixture and balance of the varieties of apples and pears selected during the production of our ciders that give our Calvados their unique attributes.
We use four families of apples: bitter, sweet, bittersweet and tart.
2ND STEP
CIDER MAKING
A great Calvados is above all a great cider. Apples and pears are harvested, sorted and washed before being pressed.
The juice obtained is then left to naturally ferment for a minimum of 21 days to become cider.
STEP 3
DISTILLATION
Once the harvest is over, the distillation time on the lees concentrates the aromas of our ciders.
The transformation of our ciders into a transparent, fresh and fruity brandy takes place in our three traditional copper columns.
STEP 4
AGING
It is by coming into contact with French oak barrels that our freshly distilled Calvados complete their formation, gain in structure and complexity.
Then comes the strategic role of the cellar master who controls that the wood never masks the aromas of apple but sublimates and magnifies them.
AUTHENTIC,resolutely INNOVATIVE.
“Since 1937,,my family has been producing Coquerel Calvados at our distillery located just a few kilometers from the world renown Mont-Saint-Michel in Normandy. For generations, we have always been fervent advocates of the tradition of French Apple Brandy and passionate about innovation. With love and care, respecting the ancestral savoir-faire of our region, we have always thrived to craft blends that would best represent our terroir and its character.
The third generation.
