Calvados Fine
A.O.C. Calvados du Pays d'Auge

Calvados Fine  has aged 2 years in oak barrels, with 50% of new oak.

Terroir

Clay and Oxfordian marl soil.

Varieties

80% of bittersweet apples
20% of acid apples

Harvesting

from September to November

Alcohol cont.

40 % vol.

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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 one month 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: Two years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 50% of which are new. Bottled when ordered.

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Tasting notes

Eyes: Golden yellow. Clear and brilliant .
Nose: fine, complex, very intense. Aromas of apple, pear, vanilla and citrus with earthy hints .
Mouth: Round and fresh. Shows fruity aromas, of vanilla and dried fruits. A well integrated whole with good intensity.

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(Read also: Tasting Calvados)

Suggestions

- 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). Must be given time to breathe. Very gastronomic. Accompanies dark chocolate and fine cigars.

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Press comments and Awards

2023 Spirits Selection by Concours Mondial de Bruxelles: Gold medal
Jason Wilson - Washington Post:
        "My favorite affordable calvados..."
Paul Pacult's Spirit Journal : Highly recommended 4/5

Bottle types: 70 cl - 50 cl - 35 cl