Made from apples that are mixed, crushed and pressed before the juice is fermented into cider to be distilled. Six months after fermentation, the cider then undergoes a double distillation before becoming Calvados. This is then aged for a minimum of 12 years in toasted oak barrels, a quarter of which are new. Following that, the Calvados is then bottled. A masterpiece.
Coffee, apple and vanilla.
Rounded, with well developed fruit bitterness and layers of complexity.
Long. A finish that evolves with each new contemplative sip.
