Calvados Plus de 20 ans 

Full size

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: Those apples are mixed together, crushed and pressed. The apple juice ferments completely. It gives the cider, which is 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 20 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: Bright and mahogany.

Nose:Very smooth, it develops progressively aromas of undergrowth, dried fruits, and then floral. Great intensity.

Taste: Soft, very intense and persistent eau-de-vie. Well-balanced between the aromas of the fruit, and those coming from the casks (grilled nuts). Very silky and concentrated.

Digestive: .At a temperature around 52 to 54ºF.A great classical

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