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. There are strict regulations controlling both the use of the name Calvados and its production. kept on improving them so as to obtain the most perfect possible result. of green apple and citrus predominate, with hints of cherry and floral The resulting spirit is then aged in barrels for at least two years to develop more complex flavors and a smoother mouthfeel.

This Calvados is available as 'Original' (aged for 2 years in old oak barrels) and 'Vintage'. 42 % vol.

Calvados Original is a "white calvados", aged for 2 years in old oak casks. Download all sheets in PDF format. place flexibly and with precision. Our Calvados Château du Breuil, AOC Pays d’Auge.

These parishes are almost all within the Calvados administrative departement, making Calvados Pays d'Auge arguably the most authentic individual form of the spirit. Learn how to prepare your cocktails with the recipes of prestigious barmen. At the end of the pressing process the must has already acquired the attractive golden amber tints of cider. There are two key methods of training the trees producing fruit for Calvados, the principals of which have a great deal in common with vine training. for cocktails. This is the perfect time span to avoid any tainting (deviation/corruption). It was treated in such a way as to maximise its concentration and complexity. Il établit la tenue des comptes d’âge … - With the Dessert: With dark chocolate cakes and apple sorbets. Calvados Original is a "white calvados", aged for 2 years in old oak casks. Calvados Plus de 12 ans (more than 12 years) has aged 12 years in oak barrels, with 25% of new oak. Normandy is home to some of Europe's finest orchards, so there was a natural evolution towards producing ciders and perries. and become more complex.

able to adapt the golden rules born of Exceptional Calvados seriesCalvados vintage 1975 was distilled in 1975 and aged in oak vat and in a toasted oak barrel. At this time the name Calvados was being used for apple-based eaux-de-vie from all over France. THE RECIPIES. press normally used in winemaking. At least four weeks after the fruit is pressed, the juice is distilled in an alembic (or alambic) still. Check with the merchant for stock availability. 2017 Innovative Food prize-winner (Trophées de l'Agroalimentaire). Available in 35cl, 70cl & 150cl bottles and 70cl carafe. notes. Cider production in Calvados is known to date back to at least the eighth century.

1790 : Avec la création des départements français, le nom « Calvados » est entériné par l’Assemblée constituante et les eaux-de-vie normandes deviennent « les eaux-de-vie du Calvados ». The production process for eaux-de-vie is very similar to that for most other spirits; the raw material is harvested, crushed and fermented, and the resulting must... Calvados Pays d'Auge is an eau-de-vie made from apples (and sometimes pears) grown in the orchards of north-western France. Prices include part of shipping. Calvados Hors d'Age has aged 6 years in oak barrels, with 25% of new oak.