Calvados Hors d'age
A.O.C. Calvados du Pays d'Auge

Calvados Hors d'Age has aged 6 years in oak barrels, with 25% 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: Six years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.

Tasting Notes:
Eyes: has aged 3 years in oak barrels, with 50% of new oak .
Nose: Pleasant, fine with good complexity, lightly wooded. Fruit aromas of apple and banana. Floral hints of rose and jasmine. Develops in complexity when smelt again after swirling.
Mouth: Sweet attack, excellently balanced. Fruity hints of ripe apples. Hints of wood.

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.
- As a Digestive: Drinking temperature 20-22°C (68 to 72°F).

Press comments:
Sommeliers International : "the Rolls of Calvados"
Eaux-de-vie guide - Martine Nouet : "Clear, silky and mild"
Challenge Best French Wine & Spirit for Asia: Silver medal

Bottle types :

150 cl - 70 cl - 50 cl - 35 cl
Carafe 70 cl - Flask 20 cl