Calvados 1980

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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 1980, 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 1980 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: 42%

Shelf life: Very long without any particular precaution.

Appearence: Gold orange colored.

Nose: Smooth and subtle. Complex, smoked, citrus, vanilla and apple.

Taste: Soft and fruity. Aromas of citrus, cooked apple, dried fruits, grilled.

During the meal: As an accompaniment with dark chocolate or apple cake deserts.

Digestive: Higly gastronomical. Will be appreciated by cigar smokers