Jerome Dupont was in New York for the DSWS 2017 Grand Portfolio Tasting organized by Domaine Select Wines and Spirits, Domaine Dupont Calvados distributor in the United States. >> website.
At The Finch, the much praised – and Michelin starred – restaurant, the Domaine Dupont ciders are on the wine list. The Finch is located 212 Greene Ave, Brooklyn, NY 11238 >> website.
B. United is the Domaine Dupont Cider distributor in the United States. >> website
Chef Gabe McMackin, Jerome Dupont, restaurant manager Remy Pascale and Michael Opalenski (B.United).
Sipping a delicious Calvados cocktail at the bar S’Zen at Hotel on Rivington (107 Rivington Street, Lower East Side, New York, NY 10002) with Jennifer Amaral from Classic & Vintage Artisanal Spirits – Domaine Select Merchants (left). Jerome Dupont with the illustrious master bartender Estéban Ordoñez (right).
Estéban’s Bespoke Calvados Cocktail
1.5 oz Dupont Calvados Vieille Réserve
.25 oz honey syrup
3 dashes housemade citrus bitters
A few drops of Elixir #5 (cognac, saffron & gentian blend)
Top with brut champagne
Garnish with sliced lady apple
Craft Beer World: A Guide to over 350 of the Finest Beers Known to Man
by Mark Dredge – Dog’n’Bone editors, 208 pages – eBook also available.
In the Barrel-aged beers section, Mark Dredge has selected:
Cidre Dupont Reserve
« This isn’t beer but it is barrel-aged and does taste extraordinary. Craft-beer drinkers looking for more variety in their glasses are turning toward cider with more regularity (…) Cidre Dupont Reserve is aged in Calvados barrels for six months before release and that gives a cider with elegance and complexity: there’s green apple, fragrant citrus, tart tropical fruit, cellar-like funk, and a round depth of toffee and spice from the aging. »
« An Apple Brandy a Day Keeps the Winter Blues Away »
In the latest issue of Wine Enthusiast (12/31/2016), Kara Newman shares her tasting notes of a few selected top-‘notch Calvados.
Among them, in the Top 3:
Calvados Dupont Vieille Reserve: 94 pts
« This golden brandy is scented with rich vanilla and honey, plus a surprising herbaceous lilt. The bold flavor has a savory, almost meaty note at first sip, but finishes with more delicate freshness, fading into honey, white flowers and vanilla. This complex, distinctive sipper is worth getting to know. »
Visit Wine Enthusiast website…
The well-known Brazilian musician enjoys the good things in life and always takes time to share what he likes on his Instagram page. Thus he has recently published two photos of Domaine Dupont ciders, Cidre Bouché and Cidre Réserve.
Calvados Spray has been awarded during the 10th Trophées de l’agroalimentaire, a competition created by the Normandy Chamber of Agriculture in order to « promote Normandy innovative products ».
Calvados Spray follows Givre, Cidre Triple and Sweet and Sour footsteps. Indeed, all three has previously been awarded in the same competition.
Drinking in the
Going to Brittany to look for the best independent breweries, Beer Connoisseur contributor Owen Ogletree has visited Domaine Dupont in Normandy:
With a history of cider production dating back to 1887 and its own 50 acres of on-site orchards, the polished prize apple of the Normandy cider route has to be Famille Dupont.
Many Dupont ciders are available in the USA, and Jerome works with American importers B. United in several innovative projects such as utilizing Champagne techniques for sparkling cider, experimenting with a variety of apple blends and aging cider in calvados barrels.
Visitors to Normandy should be sure to stop into Dupont’s bright and welcoming gift shop/tasting room and inquire about a tour.
Read the full story…
The September/October 2016 issue of the Jamie Oliver magazine asks:
« How d’you like them apples? Andy Harris visits Normandy, where the orchard harvest is in full swing, and unearths some deliciously sustaining rustic recipes using the region’s apples and calvados – including the rib-sticking honey-roasted duck with apples and baby onions that graces the issue’s cover. »
The article displays a photo of a Domaine Dupont calvados and lists the domain as a place to visit :
« Stunning calvados and cider, produced in small quantities through timeless methods ».
See article extract…
Jerome Dupont came and visit Domaine Dupont’ importer for Quebec : Bertrand Mesotten (left) at the head of Les importations du Moine. He’s a specialist of organic wines.
A Domain Dupont Ciders and Calvados tasting was organized at the famous restaurant Lilli.co in Montreal.
In Toronto, Josh Mott’s Her Father’s Cider (right) is the city’s first all-cider bar. A cider maker’s dinner (center) has been set up to taste Domain Dupont Ciders and Calvados on september 21.
The Best French Wines & Spirits for Asia contest is organized every year in Hong Kong with a 100% Asian jury, chaired by Mr Nelson Chow, president of the Hong Kong and China Sommeliers Association.
Domaine Dupont has been awarded twice:
Calvados 15 years …… Silver medal ….. Award
Cidre Reserve 2013 ….. Gold medal …… Award
Domaine Dupont Ciders and Calvados can be found in Tokyo at the ECLIPSE Bar, in Chiyoda City, not very far from the Imperial Palace. Jerome Dupont was recently there for a special tasting.
Eclipse on Facebook…
In South Korea, Domaine Dupont ciders and calvados are imported by Jay Kim from GRAPE KOREA, a young company dedicated to bring some of the best wines and best spirits from all over the world to Korea.
Website : www.grapekorea.co.kr
Visiting the country, Jerome Dupont was pleased to note that Domaine Dupont Cidre Reserve is in the Recommended wines section of the wine list of one of the best french restaurant in Seoul, July Restaurant, next to some fine Champagnes.
When Marc Jean, head-barman at the Hôtel Normandy Barrière in Deauville, created a new cocktail with Domaine Dupont Calvados a few years ago, was he thinking it would soon be taught to every barman in France ?
Indeed, due to its popularity, the MOJIDOS has just been added to the ‘Carnet de Cocktails Contemporains’ (= ‘Today’s cocktail handbook’), an official list of the 60 cocktails that every barman-apprentice must know by heart.
Needless to say that the MOJIDOS is here to stay !
The MOJIDOS by Marc Jean:
10 leaves of fresh mint
1 cl (.33 oz) cane sugar syrup
1 teaspoon of brown sugar
4 cl (1.33 oz) Calvados
7 cl (2.33 oz) Ginger Ale
In a tumbler, place mint, lime cut into 4, sugar syrup and brown sugar. Crush it. Fill up with ice cubes, add Calvados and ginger ale. Stir. Finish with a spray of Calvados (Calvados Spray). Garnish with fresh mint.
Mike Henderson, beverage director for Root Down, Linger and Ophelia’s Electric Soapbox, has won the regional semi-final of the Bartender of the Year event hosted in New Orleans… with a cocktail made with Calvados Dupont Vieille Reserve.
Read the article on Denver Westword website …
Here is his winning mix:
Improved Corpse Reviver No. 1:
1.5 ounces Domaine Dupont ‘Vielle Reserve’ Calvados
.75 ounce Dolin Sweet Vermouth
.75 ounce Domaine de Canton
2 dashes of Angostura Bitters
2 bar spoons of Big B’s Organic Apple Cider Vinegar
Stir and serve in a Nick & Nora Glass with a lemon zest.
From Atlantida Sul Beach, south Brazil…
… Sea, Sun and Cuvee Colette.
Photo Diego Cartier – Importer of Domaine Dupont in Brazil
Dupont Calvados Pays d’Auge – VSOP 350 ml
« This small package contains a glorious, finessed Calvados. I always forget how much I love the smell of baked apples and brandy until a bottle like this is opened. Pure pleasure. Put under the tree for yourself and drink on Christmas Eve. »
« Old roots, New growth – Once obscure, hard cider is taking a bite out of the beverage market. »
This is how Cliff Rames titles his story about cider in the October/November issue of the California-based SOMM Journal (formerly The Sommelier Journal). Commenting the rising interest for the hard cider, he shows us how it can have many forms or styles.
Jerome Dupont is quoted in the article and a nice photo of Jerome Dupont illustrates.
Read the article… or Visit the SOMM Journal website…
During his « Around the World in 80 Drams » expedition, Sam Smith has stopped at the Domaine Dupont…
He tells us about it in his Master of Malt blog, a presentation of the estate and fully detailed tasting notes on Domaine Dupont VSOP Calvados.
Read the full story …
« When we talk about apples, we think of cider, and when we talk about France, we think of wine. But when we talk about France and apples together, we should be talking—with all due respect to the tarte tatin—about Calvados. And more and more, we are. »
This is how Jim Clarke starts his well documented story on Calvados. Domaine Dupont Calvados is in his short list…
Read the entire article on Beverage Media Group …
Jérôme Limoges, Deauville Normandy manager, Bruce Toussaint and Marc Jean – Photo: Le Pays d’Auge 24-07-2015 edition – www.lepaysdauge.fr
Deauville Normandy Hotel master barman Marc Jean has a new cocktail of his own : The Only Spritz Colette. Spritz variant, this is made with Italian Aperol, an orange wheel and Cider Cuvée Colette from Domaine Dupont, the special cider made following the « méthode traditionnelle » (traditional method) of sparkling wines.
Among the first customers of the Normandy Hotel in Deauville to appreciate this new cocktail was the well-known french TV presenter Bruce Toussaint who has agreed to endorsed it: « This not too sweet dry cider removes the bitterness that bothers me in the classic Spritz », he has told to Le Pays d’Auge local newspaper.
At Vinexpo Bordeaux 2015, meet the Family Spirits Cartel
Hall 3 – Stand U328
June 14-18, 2015
There is a growing interest in the the United States for ciders as a casual social drink. Natural, with a lot of fruit, low in alcohol, cider is a nice alternative to beer. The elegant style of Domaine Dupont Ciders make them ready to suit that trend.
Jérôme Dupont was in Oxford, Connecticut, to present Domaine Dupont Ciders at the Nepenthia 2015, an event organized by B.United International, distributor of the ciders of Domaine Dupont in the U.S.A.
B.UNITED INTERNATIONAL INC.
PO Box 661 – York Estate
Redding, CT 06896
Another Domaine Dupont Cider tasting was at Seymour The Pub in Greenfield, Ma, in a region well-known for apple trees and… its cider.
SEYMOUR, THE PUB
5 Bank Row Street
At The Birch bar in Norfolk, Virginia, one of the favorite cocktails created by Malia is made with Domaine Dupont Pommeau and the bubbly Cuvee Colette Cider:
– 1.5 oz or one shot of Pommeau
– 4 oz of Cuvee Colette, which fills the rest of the glass.
1231 W. Olney Road
Norfolk, VA 23508
Jérôme Dupont was in New York City for a professional Domaine Dupont Calvados Tasting at the Nomad Hotel, located on Broadway in New York City, an event organized by Robert Kacher Selections, Domaine Dupont Calvados distributor.
ROBERT KACHER SELECTIONS
Wine merchants to the trade
Washington, DC 20009
Phone (202) 832-9083
THE NOMAD HOTEL
1170 Broadway & 28th Street
New York, NY 10001
Phone (212) 796-1500
The Boston Herald – The Edge has recently published an article on the cider cocktails made by Ted Gallagher from Steel & Rye in Milton, Massachusets. This article was written by Kerry Byrne, a true cider connoisseur.
Click to read the article…
In addition, Ted Gallagher shares two of his favorite Calvados cocktails with us:
‘Lionheart’ by Ted Gallagher :
1.5 oz. Dupont Fine Reserve
0.5 oz. Rittenhouse Rye
0.125 (barspoon) maple syrup
dash St. Elizabeth’s Allspice Dram
dash Angostura Bitters
Build in mixing glass. Add ice, stir to integrate. Strain over large ice in chilled rocks glass. Express lemon oil over surface, garnish with peel or discard
‘Still Life’ by Gjergj Hakani, Lead Bartender
0.75 oz. Dupont Fine Reserve
0.75 oz. Old Overholt Rye
0.75 oz. Salers Aperitif
0.5 oz. Cynar
0.25 Combier Liqueur d’Orange
pinch of salt
Build in mixing glass. Add ice, stir.
Strain into chilled coupe glass.
Express orange oil lightly over surface, discard.
STEEL & RYE – 95 Eliot Street – Lower Mills – Milton, MA 02186 – USA – (617) 690-2787
A Calvados Cocktail from the Palma Restaurant, New York City:
2 oz. fine calvados
1 oz. amaro dell’ erborista
.5 oz cocchi vermouth
Old fashioned glass
Clove studded orange wheel as garnish.
The Palma restaurant is an organic italian restaurant in New York City which remains faithful to generations of family recipes and techniques.
Palma / D’Orazio Food Events
28 Cornelia St
New York, NY 10014, U.S.A.
Phone (212) 691-2223
Hong Kong’s Le French GourMay celebration, Great Food Hall brings the finest flavours of France to adventurous foodies to discover from May 9 till May 21, 2015.
So far, the cheese tasting with Dupont Reserve Cider has bought a great response from the customers: They are impressed with such a high quality cider.
Great Food Hall – LG1, Pacific place, 88 Queensway Admiralty, Hong Kong.
The news and lifestyle network examiner.com introduces the Calvados Dupont Vieille Reserve in an excellent article from wine and spirits connoisseur Hoke Harden:
« When you stroll through the wonderfully diverse world of great spirits, occasionally you come across certain singular pleasures you stop in your tracks, brought to an appreciative halt by the perfect evocation of fruit, maturation and place. Dupont Calvados Vielle Reserve du Pays d’Auge, a wood-matured apple brandy from the cold and blustery coast of Normandy, is one of those spirits. »
Read the entire article on the Examiner website…
Jason Wilson of The New York Times has visited Normandy to meet the new generation of Calvados producers:
« In Normandy, Young Ambition Stirs a Traditional Brandy »
(extract) Fifty years ago, there were about 15,000 Calvados producers in Normandy. Most of these were apple farmers who distilled for personal consumption, much of it rough stuff that became known by the slang term calva — indeed, the sort of thing old men drank with their morning coffee. Now, only about 300 producers of Calvados remain, and only about 20 brands are known outside the region.
But a serious group of younger producers, who have banded together under the name Esprit Calvados, is bringing Calvados into the 21st century through innovation and experimentation, as well as by reclaiming traditional farming and distilling methods. Reaching up from the roots of the farmhouse distiller, the new-wave Esprit Calvados collective consists of some of the most highly regarded Calvados producers: Domaine Dupont, Calvados Christian Drouin, Calvados Roger Groult, Domaine Pierre Huet and Le Père Jules. Each distillery is run by a son, each in his 30s or 40s, who has taken over from his father in the past decade.
“We are a young generation making a product that’s old-fashioned,” I was told by Jean-Roger Groult, 32, master distiller at Calvados Roger Groult. “We’re dusting off the image of Calvados.” (…)
>> Read the entire article on The New York Times website …
June 6, 2014
70th anniversary of D-Day
and the Battle of Normandy
The World Leaders gathered for lunch at the Château de Bénouville have tasted the macaroons created by the awarded Chef Alban Guilmet and made with Domaine Dupont Calvados Cream.
Following a visit at the domain, the Japanese magazine HERS recently included a feature article on Calvados Dupont.
(click on image to see a closeup…)