Calvados Fine Reserve

Full size 

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 of which name is mainly Rambault.Apples are cropped manually.

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', produces Calvados.

Ageing: Three years minimum. In 400l casks of which 50% are new ones. The oaks come from the Loire Valley in the middle of France. The wood is slightly toasted so that the sap keeps its vanilla aromas. Those barrels have contained alternatively cider and calvados and Pommeau. Bottling on demand. Alcohol strength 40%.

Shelf life: Very long without any particular precaution.

Appearence: Colour : Gold. 

Nose: Fine, complex with great intensity. Apples, pears, vanilla, citrus fruits aromas as well as undergrowth aromas.

Taste: Round with a good freshness. We can find aromas of fruits, vanilla and dried fruits which are very well blended with great intensity.

Cooking: for a flambe or cooking.

Aperitif: Plain, on the rocks or with a drop of water to enhance aromas.

Digestive: At a temperature around 52 to 54ºF. Take the time to give a long aeration. Highly gastronomical. Will be appreciated by dark chocolate amateurs and cigars smokers.