Calvados XO
A.O.C. Calvados

Calvados XO has aged 6 years in oak barrels, with 25% of new oak (XO = eXtra Old).

Terroir

Clay and Oxfordian marl soil.

Varieties

80% of bittersweet apples
20% of acid apples

Harvesting

from September to November

Alcohol cont.

42 % 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 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.

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Tasting notes

Eyes: Golden, golden yellow glint.
Nose: Slightly oaky, rich and complex, pastry, apple pie.
Mouth: Sweet and nicely composed attack. Very quaffable, stewed aromas of baked apple.

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(Read also: Tasting Calvados)

Suggestions

- Storage: very long, upright without special precautions.
- As a Digestive: Drinking temperature 20-22°C (68 to 72°F) with a pudding, or a light cigar.

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Bottle type: Carafe 70 CL