Calvados VSOP
A.O.C. Calvados du Pays d'Auge

Calvados VSOP (Very Superior Old Pale) has aged 5 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: Five 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: yellow golden reflection, bright.
Nose: intense and powerful. nose of caramelized apples and pears, finely underlined by notes of juniper berries and spices.
Mouth: Round and smooth attack. The palate develops flavors of ripe apples. It is slightly oaky balanced by notes of sweet spices. Good presence in the mouth, perfectly balanced.

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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.
- For cooking: to flambé, and for sorbets and granités.
- As a digestive: drinking temperature 20-22°C (68 to 72°F).

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Press comments

Daily Telegraph: "Pure pleasure." (Dec. 2015)
Sunday Times Magazine:
    "rich on the nose and pleasantly biting on the finish." (Feb. 2019)

Bottle types: 70 cl - 50 cl - 35 cl