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| The name Claque-Pepin comes from a type of apple variety, which when ripe, rattles when shaken. The name translates to the seeds (pepin) which rattle (claque). The property is located in the Normandie region, nestled between the Domfrontais and the Pays d'Auge, in the 17th century farm next to the ancient château of Serans, formerly the family estate of the Louvet family. Claque-Pepin officially began 13 years ago. However, current owner Benoit Louvet has been immersed in the world of distilling and aging for many years. He began his "apprenticeship" fairly young with his grandfather Vital. After working for a few other Calvados producers as cellar master, he decided to start his own artisanal production and perpetuate the art of making calvados and cider, while respecting the Normand tradition and the environment. Calvados is made from cider. Those farmers who are licensed to “boil,” travel from farm to farm with their vintage stills (alambics), distilling the cider into calvados. Operation of the Alambic: The cider enters the still through the heat exchanger in the upper region and descends tray by tray. The heat transforms the most volatile elements in the cider (water and esters) into vapor. This vapor then travels in the opposite direction, where it is concentrated with the alcohols, esters, and flavors. This is then concentrated in the smallest column from which the eau de vie emerges at 72%. Appellation: The property and orchards are ideally situated in the Calvados AOC, just in between Pays d’Auge and the Domfrontais, producing cider and Calvados with the round and refined flavors of Calvados of the Pays d’Auge and the spicier notes typical of Calvados of the Domfrontais. |
| Distillerie Claque-Pepin Website |
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| Cidre Bouché |
| Made from traditional cider apples. Collected from late September to mid-December, the apples are stored in a dry, well-aired place for several weeks until perfectly ripe. The apples are then sorted and washed, then crushed and pressed to obtain the must. The apple juice is immediately stored in vats and after a few days, the solid matter rises to the top, leaving a clear and limpid juice at the bottom. The juice is then transferred to stainless steel vats where the natural yeast found in apples turn the sugar into alcohol over a period of several months. As fermentation progresses, the alcohol level increases and the sugar decreases. The cider is then bottled. In the bottle the yeasts produce a natural effervescence, which gives the cider its sparkling character. The tart flavors of the bittersweet fruit give the cider an aromatic kick. Harmonious, soft and structured, with a long finish. 4.5% alcohol. Vegan. |
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| Calvados Fine |
| Young calvados with a golden hue, a pronounced aroma of apples, and a soft mouthfeel. This quality is a blend of apples and pears (30%), which come mostly from the Domfrontais area. 40% ABV. Vegan. |
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