Calvados Hors d'age
A.O.C. Calvados du Pays d'Auge

Calvados Hors d'Age has aged 6 years in oak barrels, with 25% of new oak.

Terroir

Clay and Oxfordian marl soil.

Varieties

80% of bittersweet apples
20% of acid apples

Harvesting

from September to November

Alcohol cont.

42 % vol.

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Techniques used

The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out one month after the fermentation has taken place. 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.
Aging: Six years minimum. In toasted 400 L (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.

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Tasting notes

Eyes: Golden yellow, slightly coppery.
Nose: Pleasant, fine with good complexity, lightly wooded. Fruit aromas of apple and banana. Floral hints of rose and jasmine. Develops in complexity when smelt again after swirling.
Mouth: Sweet attack, excellently balanced. Fruity hints of ripe apples. Hints of wood.

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(Read also: Tasting Calvados)

Suggestions

- Storage: very long, bottles upright without special precautions.
- As an Aperitif: on its own, over ice, or with a drop or two of water to let it release its aromas.
- As a Digestive: Drinking temperature 20-22°C (68 to 72°F).

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Press comments

Sommeliers International : "the Rolls of Calvados"
Eaux-de-vie guide - Martine Nouet : "Clear, silky and mild"
Challenge Best French Wine & Spirit for Asia: Silver medal
Festival AOC/AOP Cambremer : Bronze medal 2023.

Bottle types: 150 cl - 70 cl - 50 cl - 35 cl - Carafe 70 cl - Flasque 20 cl