The Captive Apple – Comte Louis de Lauriston

How did the apple get into the carafe?

It all starts in spring, just after flowering. On the apple trees of the Domfrontais region, young fruits begin to form. When they are still only a few centimeters in diameter, some of them fall naturally. It is at this precise, almost magical moment, that the carafe is slipped around the apple still attached to its branch.

The apple then grows inside the glass, imprisoned but alive, nourished by the tree throughout the summer.

In September, the fruit and its crystal prison are carefully detached. The carafe is thoroughly cleaned, then filled with Calvados Comte Louis de Lauriston. For months, the apple juice slowly marries with the brandy. The result is unique: an incomparable aroma, both fruity, mellow, and deeply Norman.

A rare object by nature

This is not a simple object. It is a true work of patience and savoir-faire.

• Only 40% of the carafes attached to the tree are successful — the rest are lost
• Each "Pomme Prisonnière" (Imprisoned Apple) is therefore rare by nature
• The apple will be preserved indefinitely in its carafe, provided it remains always impregnated with Calvados Comte Louis de Lauriston
• Guardian of a moment of nature captured forever