Calvados Plus de 30 ans

Soil: Clay & marl of the Oxonian.

Variety of apples: Apples from a small area in Normandy called Pays d'Auge. We use 80% of bitter sweet apples and 20% of apples with acidity

Production of cider: Those apples are mixed together, crushed and pressed. The apple juice ferments completely. It gives the cider, which is 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: A minimum 30 years  old in in 1200 liters casks and then 400 litres oak casks. 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: Color :Mahogany.

Nose: Powerfull, intense. Aromas of citrus fruits, honey, coffe, spices.

Taste: Powerfull, intense, elegant. Aromas of vanilla, tannins, candied apples and spices.

Digestive: .At a temperature around 52 to 54ºF on its own or with a cigar.