Calvados 1969

Full size

Soil: Clay & marl of the Oxonian.

Variety of apples:  Apples from a small area in Normandy called Pays d'Auge. We use 30% of sweet apples, 30% of bitter apples and 40% of apples with acidity

Production of cider: the apples are mixed together, crushed and pressed. The apple juice ferments completely. The cider produced is ready to be distillated.

Distillation (double): Distilled in 1969, six months after the end of the cider production.

- The first distillation of cider gives the 'petite eau'.
- The second distillation of the 'petite eau', produces Calvados.

Ageing: Since 1969 in 400 litres oak casks of  which 25% are new ones. The oaks come from the Loire Valley. The wood is slightly toasted so that the sap keeps its vanilla aromas. Bottling on demand. Alcohol strength: 41%

Shelf life: Very long without any particular precaution.

Appearence: Dark Mahogany. Transparent and bright.
Nose: Sweet without any aggression. Wood and spices aromas prevail.Once the glass is empty, the notes of the remaining calvados are very interesting.

Taste: Intense, persistent, wood and spices flavours. A pinch of bitterness. Silky

While eating: Excellent with strong chocolate.

Digestive: .At a temperature around 52 to 54ºF. Take the time to give a good aeration. Highly gastronomical. Will please cigar smokers.

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