Calvados Reserve has aged 3 years in oak barrels, with 25% of new oak.
|Terroir:||Clay and Oxfordian marl soil.|
|| 80% of bittersweet apples
20% of acid apples
||from September to November|
||42 % vol.|
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, 25% of which are new. Bottled when ordered.
Eyes: Amber yellow. Clear and brilliant.
Nose: Gentle attack, followed by great aromatic intensity with green apple, geranium and minty hints. The aromas of calvados left on the sides of the emptied glass reveal a great deal.
Mouth: Consistent, slightly bitter, at first marked by green apple. Finish is vegetal, very broad. Retro-olfactive.
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).
Bottle types: 150 cl - 70 cl - 50 cl - 35 cl - Carafe
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