Calvados Plus de 12 ans 

Soil: Clay & marl of the Oxonian.

Variety of apples:  Apples from a small area in Normandy called Pays d'Auge. 

We use 30% of sweet apples, 30% of bitter apples and 40% of apples with acidity

Production of cider: the apples are mixed together, crushed and pressed. The apple juice ferments completely. The cider produced is ready to be distillated.

Distillation (double): takes place six months after the end of the cider production.

- The first distillation of cider gives the 'petite eau'
- The second distillation of the 'petite eau', produces Calvados.

Ageing: A minimum of 12 years  old in 400 litres oak casks of  which 25% are new ones. The oaks come from the Loire Valley. The wood is slightly toasted so that the sap keeps its vanilla aromas. Bottling on demand. Alcohol strength: 42%

Shelf life: Very long without any particular precaution.

Appearence: .Colour: Gold Mahogany. Aspect: Limpid and bright.

Nose: Intense, complex, floral (geranium) et vegetal (Underwood), Vanilla. The aromas of apples are progressively more invading

Taste: Soft, slightly bitter, intense, fruity and a good concentration.

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

Digestive: At room temperature around 52 to 54ºF.Matches well with dark chocolate cakes.

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