Distiller Notes
A minimum 6 years old. There is no caramel or sugar added and it’s an earthy, bold Calvados, with flavors of baked apple, toffee, oaky vanilla and an off-dry finish
Proof: 86
Professional Ratings
-
Wine Enthusiast
Aromas of baked apple and wood with subtle scents of nutmeg, apple peel, flowers and earth. Entry is austere at first then explodes in assertive waves of apple pastry, mineral, stone and oaky vanilla; a delicious layer of honey/light toffee is added at midpalate. Finish is elegant, dry to off-dry, and wonderfully toffee-like.
<b>Range: 90-95</b>
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.