Calvados Plus de 30 ans non-réduit

Full label

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): Takes place 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', one year later, gives the Calvados.

Ageing: More than 30 years 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 51%.

Shelf life: Very long without any particular precaution.

Appearence: Color :Mahognay. Aspect : Clear.

Nose: Powerfull and intense. Aromas of spices, caramelized apples and undergrowth.

Taste: Powerfull and intense. Spices, caramelized apples, oak and vanilla.

Digestive: .At room temperature around 52 to 54ºF. Take the time to give a good aeration. Highly gastronomical. Perfect match with strong cigars and dark chocolate.

Un-chillfiltered Calvados and non-stabilized by the cold. This spirit is natural and raised to have a maximum of aromatic complexity and concentration.