Calvados Pays d'Auge (Certified Designation of Origin)
Minimum of 4 years in oak barrels.
Product combining wood and apple flavours.
Caramelized apple, lighty woody when smelling. Tasting: firstly very fresh and apply.
Serving suggestion :
This precious balance between wood and apple is really appreciated as a « Trou Normand » (in the middle of the meal) alone or with an apple sorbet.
Vermeil Medal : Regional Competition Vimoutiers 2010
With optimal preservation conditions (constant cellar temperature), Calvados can be kept about 10 years.
The Calvados AOC Pays d’Auge is obtained through a process of double distillation of cider in a traditional copper still called “alambic à 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.
For further information, download the detailed technical description of this product.