The Roger Groult cognac house was founded in the 19th century on the Clos de la Hurvanière farming estate in the upper part of Pays d’Auge, in Saint-Cyr du Roncerary, where cider pears are grown. In 1860, Pierre Groult began distilling the spirit and the move soon bore its fruit, with his son Léon Groult building a second cellar and installing two stills that are still used today. Wounded in the Great War, he was unable to continue working and his son Roger took over, in the process adding his name to the family brand. The house is still run by the Groult family today. It now owns 27 hectares of high and low orchards where some 30 varieties of cider apple are grown. The Calvados are created through double distillation in pot stills according to the criteria of the Calvados Pays d’Auge appellation, and aged in various types of cask and barrel. Some are finished in more original casks.

A Roger Groult Calvados distilled in 1968. This is a Pays D’’Auge Calvados made from apples, distilled twice in pot stills and aged in oak casks.