Calvados Hors d'age
A.O.C. Calvados du Pays d'Auge
Calvados Hors d'Age has aged 6 years in oak barrels, with 25% 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.
- 42 % 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:
Six years minimum. In toasted 400 L (88
imperial gallon) oak barrels, 25% of
which are new. Bottled when ordered.
Tasting notes
Eyes: Golden yellow, slightly coppery.
Nose: Pleasant, fine with good complexity,
lightly wooded. Fruit aromas of apple and banana. Floral hints of rose
and jasmine. Develops in complexity when smelt again after swirling.
Mouth: Sweet attack, excellently balanced.
Fruity hints of ripe apples. Hints of wood.
(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.
- As a Digestive: Drinking temperature 20-22°C (68 to 72°F).
Press comments
Sommeliers International :
"the Rolls of Calvados"
Eaux-de-vie guide - Martine Nouet :
"Clear, silky and mild"
Challenge Best French Wine & Spirit for Asia: Silver medal
Bottle types: 150 cl - 70 cl - 50 cl - 35 cl -
Carafe 70 cl - Flasque 20 cl