Jean Roger Groult is known for producing artisan Calvados of utmost quality. Incredible care is taken at each stage of production, from the organic farming of 25 hectares of apples, to traditional cider making (native fermented, without temperature control), and from cider to Calvados (via the two wood-fired stills bought by the great-grandfather at the start of the 20th century, and the grandfather of Jean Roger Groult, from the early 1950's.

Currently run by the 5th generation, the Groult family has a long history of savoir faire to carefully craft Calvados to express all of its complexity. Distillations are made many months after the apples are harvested and the Calvados then remain for at least 3 years in casks before being released for sale.
The house practises maturing the spirits in soleras, creating a harmony between the blend of the aged Calvados with the youth of the recent spirits.

For several years, the Groult House has been offering vintage Calvados. More recently, Jean Roger enjoys maturing his Calvados in barrels that have previously been used to age whisky, jerez, sweet wines (Jurançon or Vouvray) or Kriek (with barrels from the Cantillon brewery), thus producing a limited "single cask" series.

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