Calvados & Ciders
Pays d'Auge - France
Calvados + 30 years
Calvados plus de 30 ans
A.O.C. Calvados du Pays d'Auge
Calvados Plus de 30 ans (= "more than 30 years") has been aged for at least 30 years in a wooden vat and toasted oak barrels.
| Terroir: | Clay and Oxfordian marl soil. |
| Varieties: |
80% of bittersweet apples 20% of acid apples |
| Harvesting: |
from September to November |
| Alcohol content: |
41 % 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:
Thirty years minimum.
In toasted 1200 litre (264 imp gallon) and subsequently 400 litre (88 imp gallon)
oak barrels.
Bottled when ordered.
Tasting Notes:
Eyes: Blonde mahogany colour. Clear.
Nose: Powerful, intense. Sweet. Floral, citrus, honey, roasted, spices and gamey hints
are all found.
Mouth: Powerful, intense, elegant, and pervasive, Persistent and present at the back
of the nose. Aromas of vanilla, wood, crystallized apples and spices.
Suggestions: (read also: Tasting Calvados >>)
- Storage: very long, bottles upright without special precautions.
- As a Digestive: Drinking temperature 20-22°C (68 to 72°F). Will
go well with a powerful cigar. The end of the glass shows complex,
powerful aromas.
Press comments & Awards:
Challenge Best French Wine & Spirit for Asia: Silver medal
Bottle types: 70 cl
- 35 cl 
More photos >>
PDF: Download this sheet - All sheets
Calvados +40 yrs
Calvados +20 yrs