|
Calvados Plus de 20 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: 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' 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 |
|
