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Calvados 12 ans
A.O.C. Calvados du Pays d'Auge

Calvados 12 ans has aged 12 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.

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: Twelve years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.

Tasting notes

Eyes: Golden mahogany. Clear and brilliant, bright meniscus, fine legs.
Nose: Intense, complex, with hints of roasted coffee, of confit apples and vanilla. The aromas of apple develop gradually to become dominant.
Mouth: Sweet, slight bitterness, intense and round, well built and fruity. Good concentration.

(Read also: Tasting Calvados)

Suggestions

- Storage: very long, bottles upright without special precautions.
- As an Aperitif: on its own, or possibly over ice.
- As a Digestive: perfect for enthusiasts of fine eaux-de-vie, dark chocolate and cigars.