|
Calvados 1989 |
|
|
|
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 1989, six months after the end of the cider production. -
The first distillation of cider gives the 'petite eau'. Ageing: Since 1989 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:
Copper. Taste: Silky. Well-blended apple, vanilla and orange aromas. Very retro-nasal. |
|
|
Aperitif: Plain or on ice or with a drop of water to enhance aromas. Cooking: Flambage, sorbets, granites. While eating: Perfect with very flavoured and spicy meat as well as strong cheeses Digestive: .At a temperature around 52 to 54ºF. Take the time to give a good aeration. Highly gastronomical. Will be appreciated by dark chocolate amateurs and cigars smokers. |
|
