CERTIFICATION :

Calvados Pays d'Auge (Certified Designation of Origin)

AGEING :

Minimum of 12 years in oak barrels.

TASTING :

This is the most popular calvados for alcohol amateurs. This is a powerful calvados. Really appreciated thanks to the good compromise between woody and fruity flavour.

SERVING SUGGESTION :

To be consumed as an after-dinner drink at room temperature.

REFERENCES :

Gold Medal - Général agricultural competition Paris 2018.

Bronze Medal - Général agricultural competition Paris 2017.

Product selected by « Les Caves Taillevent », famous cellar in Paris.

PRESERVATION :

With optimal preservation conditions (constant cellar temperature), Calvados can be kept about 10 years.

DISTILLATION :

The Calvados AOC Pays d’Auge is obtained through a process of double distillation of cider in a traditional copper still called “alambic à repasse” (which translates as a “double distillation still”). First, the juice obtained by pressing the apples is completely fermented (12 months) in one hundred year old oak barrels.

Our still is heated by an innovative and unique process in Normandy: woodchips. Woodchips produced on the Estate serves as ecological combustible.

The cider is heated once for the first distillation. These cooled and condensed alcohol vapors are between 30 and 35% proof.

The second heater is to distill the “petites eaux”. Only the heart of the distillation is retained. Calvados obtained is 70% proof.