The Toutain family has been distilling apple cider into Calvados for five generations at their domaine: La Couterie. The family farms 62 acres of orchards in 11 parcels and cultivates 35 varieties of apples, all interplanted.

All is done in a very traditional and as far from commercial method as possible: no cider is distilled until it's fermented and aged a minimum of six to eighteen months, no additives, flavor enhancers, sugar or added yeast. Spontaneous ferments ; no new barrels are used for Calvados aging.