Description
“A Calvados with a tough and tender character that goes very well with the toasted notes of a nice cigar.”
Cidrification:
Clarified cider, fermented for 10 months, resulting in a total transformation of sugar into alcohol.
Distillation:
Double distillation in a pot still.
Ageing:
In 1200L oak barrels followed by 400L oak barrels.
Duration of ageing:
Cuvée of different Calvados AOC Pays d’Auge that spent at least 40 years in oak barrels.
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