Secret: At the begining of spring, as soon as the apples appear the carafes are hung at the branches of the apple trees. The carafe is left until the maturation of the apple and are then taken down.

Elaboration: The carafes are then filled with a strong (70% alc.vol) 2 year old calvados that will help bring the apple alcohol content at around 40%. A few weeks later, the carafes are emptied and refilled with the final calvados. The apple  will then continue slowly "maturing" in the calvados. 

Apple protection: In order to keep the apple in good state, always maintain the apple covered by adding calvados.

Shelf life: Very long without any particular precaution.

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Appearence: Coulor : Yellow and amber coloured.. Appearance : Limpid and bright

Nose: APleasant, strong, complex and fine. We can find aromas of apple, with shades of vanilla, wax and almond.

Taste: soft, fruits (apple) and wood aromas. Retro-nasal: vanilla and vegetal aromas (oak moss)

Aperitif: Plain or on ice or with a drop of water to enhance aromas.

Digestive: At a temperature around 52 to 54ºF.

Cooking: Buckling, sorbets, etc.