Calvados Vieille Reserve
A.O.C. Calvados du Pays d'Auge
Calvados Vieille Reserve (= "old reserve") has aged 4 years in oak barrels, with 25% of new oak.
- Clay and Oxfordian marl soil.
- 80% of bittersweet apples
20% of acid apples
- from September to November
- Alcohol cont.
- 42 % vol.
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: Four years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.
Eyes: Gold color. Bright and clear.
Nose: Intense and soft. Notes of fresh oak, vanilla sugar and candied fruits.
Mouth: First sensation is sweet and soft with notes of fresh liquorice. Citrus notes at the end. Empty glass offers notes of vanilla, citrus, and hay.
(Read also: Tasting Calvados)
- 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).
"This complex, distinctive sipper is worth getting to know"
Bottle types: 70 cl - 50 cl - 35 cl