The Calvados AOC Pays d’Auge is obtained through a process of double distillation of cider in a traditional copper still called “alambic à repasse” (which translates as a “double distillation still”). First, the juice obtained by pressing the apples is completely fermented (12 months) in one hundred year old oak barrels.
Our still is heated by an innovative and unique process in Normandy: woodchips. Woodchips produced on the Estate serves as ecological combustible.
The cider is heated once for the first distillation. These cooled and condensed alcohol vapors are between 30 and 35% proof.
The second heater is to distill the “petites eaux”. Only the heart of the distillation is retained. Calvados obtained is 70% proof.
First scent : newly picked apples cooked in butter – followed by refreshing hints of mint. After several minutes, frank apple aroma. Light on complexity, but gives a strong sense of “eau de vie”.
Fruity alcohol particularly recommended to strong « eaux de vie » lovers. Used as a basis for cocktails.
Used for culinary preparations requiring an aromatic power and a high content in alcohol (flambéing, sauces…)
Vermeil Medal : Regional Competition Vimoutiers 2010