Groult is located in the Pays d'Auge and is now on its 5th generation. Using entirely apples, instead of including pears like some Calvados producers, the fine cider is barrel-aged for a year before being distilled. The eau de vie produced was then aged for 12 years in fine French oak before being bottled at full cask strength without dilution.

A fan of orchard fruit fills the nose, from red to yellow baked, dried, burnt, ripe, and fresh skin apple notes mix with extended barrel tones of pastry crust, petrol, and chopped walnuts, with a dense palate rich with cooked apple notes, leaving a long finish of apple crisp by the bonfire. 

From the distiller: 

Our 27 hectares of orchards (soils rich in silt, flint and clay) are planted with more than 6,000 apple trees (15 hectares of “high stem” apple trees, 12 of “low stem”).

Among the 30 varieties of cider apples we use, the most common are: Antoinette, Frequin Rouge, Bisquet, Moulin à Vent (bitter and bittersweet apples, 70% of the production), Bedan, Noël des Champs (sweet apples, 20%), Rambaud, Petit jaune (acid apples, 10%).
All our apples are sorted by hand and washed before brewing which takes place from October to December. Between 400 and 600 tons of apples are brewed each year ; the average yield is 650 liters of cider per ton of apples.