Calvados 50 ans
A.O.C. Calvados du Pays d'Auge

Calvados 50 ans has been aged for at least 50 years in a wooden vat and toasted oak barrels.

Terroir

Clay and Oxfordian marl soil.

Varieties

80% of bittersweet apples
20% of acid apples

Harvesting

from September to November

Alcohol cont.

41 % 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 1 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: Fifty years minimum. In toasted 1200 litre (264 imp gallon) and subsequently 400 litre (88 imp gallon) oak barrels. Bottled when ordered.

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Tasting notes

Eye: Golden color, mahogany reflections.
Nose: Fine and delicate. Scents of gingerbread, caramel and candied apples supported by mocha coffee notes.
Mouth: Round and intense. Aromas of marzipan, notes of caramel, baked apple, brandy grapes, a long, silky and slightly mineral finish.

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(Read also: Tasting Calvados)

Suggestions

- Storage: very long, bottles upright, protected from light, without special precautions.
- As a Digestive: Drinking temperature 20-22°C (68 to 72°F). Will go well with a mild cigar. The end of the glass shows complex, powerful aromas.

Bottle type: 70 cl