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Calvados 12 ans
A.O.C. Calvados du Pays d'Auge

Calvados 12 ans has aged 12 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: Twelve years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.

Tasting notes

Eyes: Golden mahogany. Clear and brilliant, bright meniscus, fine legs.
Nose: Intense, complex, with hints of roasted coffee, of confit apples and vanilla. The aromas of apple develop gradually to become dominant.
Mouth: Sweet, slight bitterness, intense and round, well built and fruity. Good concentration.

(Read also: Tasting Calvados)

Suggestions

- Storage: very long, bottles upright without special precautions.
- As an Aperitif: on its own, or possibly over ice.
- As a Digestive: perfect for enthusiasts of fine eaux-de-vie, dark chocolate and cigars.