Calvados & Ciders
Pays d'Auge - France
Calvados Fine Reserve
Calvados Fine Reserve
A.O.C. Calvados du Pays d'Auge
Calvados Fine Reserve has aged 3 years in oak barrels, with 50% of new oak.
| Terroir: | Clay and Oxfordian marl soil. |
| Varieties: |
80% of bittersweet apples 20% of acid apples |
| Harvesting: |
from September to November |
| Alcohol content: |
42 % vol. |
Techniques used:
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Aging:
Three years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 50%
of which are new.
Bottled when ordered.
Tasting Notes:
Eyes: Golden yellow. Clear and brilliant
.
Nose: fine, complex, very intense. Aromas of apple, pear, vanilla and citrus with
earthy hints
.
Mouth: Round and fresh. Shows fruity aromas,
of vanilla and dried fruits. A well integrated whole with good intensity.
Suggestions: (read also: Tasting Calvados >>)
- Storage: very long, bottles upright without special precautions.
- As an Aperitif: on its own, over ice, or with a drop or two
of water to let it release its aromas.
- For Cooking: to flambé, and for sorbets and granités.
- As a Digestive: Drinking temperature 20-22°C (68 to 72°F). Must
be given time to breathe. Very gastronomic. Accompanies dark chocolate
and fine cigars.
Press comments:
Jason Wilson - Washington Post:
"My favorite
affordable calvados..."
Paul Pacult's Spirit Journal :
Highly recommended
4/5
Bottle types: 70 cl - 50 cl - 35
cl 
More photos >>
PDF: Download this sheet - All sheets
Calvados Reserve
Calvados Original