Nice job tackling a difficult topic last week on phenolic bitterness from Hamilton Weaver, Darla Hoffmann, Jeremy Eubanks, Daniel Veit and Sean Dowling.
This week: Calvados producers
Name 3 and state why you like them!
I had the pleasure of visiting Normandy this past October. Loved the spiced apples and carmel notes of Pierre Huet from the Pays d'Auge, and of course a few of the larger houses like Christian Drouhin with it's apple butter characteristics and Roger Groult's 8 year with it's cinnamon and vanilla spice and round rich mouthfeel. Both very consisitent in their eloquent sipper styles. My favorite flavor profiles are a combination of oak spices and butterscotch notes with hint of the alcohol on the finish.
Peirre Huet and Christian Drouhin are the only ones I have great experience with. All of the others I've had have been tasted at big events, but that's a terrible place to find favorites. The Drouhin isn't super complex, but is consistent, well priced, and versitile, making it a great cocktail goto for me.