Distiller Notes
Light amber-colored. Fruity and complex aromas with hints of ripe apple, fresh almond, light citrus (orange peel-lime), and quince. Mild and well-rounded on the palate with notes of ripe fruits and quince with a long finish and a light bitterness of almond. Four years of ageing allows the calvados to develop suppleness and roundness.
Proof: 80
Calvados is a department (county) in Normandy in northern France that is famous for its Brandies—also called Calvados—which are created by distilling cider made from locally fermented pears and apples. The Calvados orchards and brewers date back as far as the 8th century; distilling came about in the 16th century. Categorized by both age and geography, Calvados production methods differ among the three sub-appellations: AOC Calvados, AOC Domfontais and AOC Calvados Pays d’Auge (highest quality). Generally, the longer a Calvados ages in barrel, the more it resembles Cognac and other fine Brandies in clarity and depth of flavor, approachability and complexity.