After spending six months travelling around India, discovering a new country, a new civilization and new flavors, Pierre, the third generation of Domaine du Coquerel family got back to business school keeping in mind this wonderful experience.
He then worked both in France and in the United States where he got the opportunity to taste hundreds of different spirits including Gin of course, which he fall in love with.
Two years ago, he joined the family distillery producing Calvados, Pommeau and Cidre since 1937 and started thinking to develop their own signature Gin.
They found in an old family book dated from 1765 called "La Chymie du Goût et de lOdorat" approved by Louis XV - King of France a recipe of a Juniper distillate.
It was the moment when we started to source the botanicals and begun the first laboratory maceration & microdistillation with a team of flavorist, oenologist and master distiller.
HOW IT IS CRAFTED ? 100% PRODUCED AT THE ESTATE 4 to 12 days of maceration in a stainless steel vat: 15 dry botanicals Distilled in our smallest Calvados copper still Then reduced & bottled a the Domaine
NORMINDIA TASTE We wanted to create a gin that is fresh, fruity and smooth like our Calvados Fine and that gets a little spicy and floral at the end like our Calvados VSOP.
WHY INDIA? Incredible botanicals. The perfect balance between spiciness, sweetness and smoothness.
The House of Coquerel cherishes a solid belief: that a great Calvados is above all a great cidre and therefore masters all the production process of its Calvados. In the perpetual quest for the perfect balance between the freshness of the fruit and the finesse of the distillate brought by the oak barrel aging. The Domaine du Coquerel finds its roots in the heart of the bocage Normand a few kilometers from Mont-Saint-Michel. The identity of the AOC Calvados cidre apples comes from a unique terroir and has slowly evolved since the Xth century when the first orchards were planted in Normandy. The blending and balance of apple variety is fundamental in the cidre production process to bring Coquerel Calvados its unique attributes. There are four apple families: the bitter, bringing balance and harmony; the sweet, for their sugar; the bitter sweet, for their tanin and finally the acidic for their freshness.
THE UNIQUE KNOWHOW
The apples are selected, picked and washed carefully before being crushed and the apple juice is then left for natural fermentation in the Domaine. The Master Distiller then carefully selects the cidre batches once they have reached their optimal maturity and distilled them in the three traditional Calvados copper still columns.
FRUITY, ELEGANT &FRESH
By entering into contact with fine French oak barrels, young Calvados round off their education, gaining in structure and complexity. Then comes the strategic role of the Cellar Master who controls that the wood never mask the apple flavors but enhance and magnify them.