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Looking for ways to apply the production methods of French vermouth to Norman fruits apples and pears in the quest for a new aperitif, Guillaume Drouin was able to synthesise the production methods of Normandy's pommeau with those of vermouth after several years of experimentation and research. The art of ABC production combines the mutage of an apple must with a young calvados, ageing it in oak barrels and adding aromatic plants and spices, such as quinquina, sagebrush, cinnamon, orange, elderflower and yuzu.
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