The story begins in 1919 with Jules Desfrièches – who had already earned the nickname of “Père” Jules or “Father” Jules – with a love for his region and its apples, decided to turn his passion into his trade. I 1923, Jules distilled Calvados for the first time. In 1949 his son, Léon Desfrièches, joined the family business. On his arrival, he created the brand “Le Père Jules,” in honor of his father. Thierry Desfrièches, the grandson of “Père”Jules joined his father in the business in 1976. Finally, Guillaume Desfrièches, Thierry’s son, joined the family business after he finished his studies in oenology in 2002 to become the fourth generation in the affair.

Located at the heart of Pays d’Auge, the best cru of Normandy,
Le Pere Jules represents 250 acres of land: 100 acres of apple trees and 25 of pears.
The family has developed Organic philosophies and follows the principles. 100 cows are living freely on the property and produce natural fertilizer. The pear trees are planted on a clay soil.

This is a blend of AOC Calvados and the must from bitter and bitter sweet apples grown in selected orchards scattered across Normandy. It must be aged for at least 14 months in oak barrels and has an alcohol content of 16-18%. This product is the result of the subtle marriage of freshly pressed apple cider and Calvados that has been aged for one year. Afterward, it is aged in oak barrels for several years, where the flavor will be transformed to result in a finished product with a smooth harmonious taste filled with aromas.

The Strong “cider apple” aroma follows through on the palate, a sort of intensified cider taste. The finish is smooth due to the long ageing methods.

The Pommeau de Normandie is usually served as an apéritif, but is equally delicious with foie gras or melon.

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