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Calvados 1977 |
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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 1977, six months after the end of the cider production. -
The first distillation of cider gives the 'petite eau'. Ageing: Since 1977 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.The casks used have alternatively contained calvados, cider and Pommeau. This calvados has not been reduced ( no water added to reduce the natural alcohol strength) and his un-chillfiltered, which gives a unique concentration and aromatic complexity. Bottling on demand. Alcohol strength 45%. Shelf life: Very long without any particular precaution. Appearence: Mahogany. Transparent and bright. Nose: .Sweet and elegant. Complex. Wood, spices and citrus fruits aromas prevail.Once the glass is empty, the notes of the remaining calvados are very interesting. Taste: Fresh and spicy. Citrus fruits notes and bitterness. Very silky and concentrated. Digestive: .At room temperature around 52 to 54ºF. Take the time to give a good aeration. Highly gastronomical. Perfect match with strong cigars. Un-chillfiltered Calvados and non-stabilized by the cold. This spirit is natural and raised to have a maximum of aromatic complexity and concentration. |
