Certification:

Calvados Pays dAuge (Certified Designation of Origin)

Ageing:

Between 2 and 3 years in oak barrels

Tasting:

First smell: newly picked apples cooked in butter – followed by refreshing hints of mint. After several minutes, frank apple aroma.

Serving suggestion:

Fruity alcohol particularly recommended to strong eaux de vie lovers.

- Used as a basis for cocktails.

- Used forculinary preparations requiring an aromatic power and a high content in alcohol (flambeing, sauces...)

- Served as well at the end of a meal in a coffee cup.

AWARDS:

- Silver Medal – Regional Competition Cambremer 2012

Preservation:

With optimal preservation conditions (constant cellar temperature), Calvados can be kept about 10 years.

Distillation:

The Calvados AOC Pays d’Auge is obtained through a process of double distillation of cider in a traditional copper still called alambic a repasse (which translates as a double distillation still). First, the juice obtained by pressing the apples is completely fermented (12 months) in one-hundred-year-old oak barrels.

Our still is heated by an innovative and unique process in Normandy: woodchips. Woodchips produced on the Estate serves as ecological combustible.

The cider is heated once for the first distillation. These cooled and condensed alcohol vapors are between 30 and 35% proof.

The second heater is to distill the petites eaux. Only the heart of the distillation is retained. Calvados obtained is 70% proof.