Distiller Notes
While the fruit is still dominant, the blend of Lecompte 12 renders it more complex and more intense than its younger sibling, with a remarkable aromatic maturity. Elegant cinnamon and nutmeg aromas rub shoulders with complex hints of caramelized apples and roasted hazelnuts, punctuated by a final flourish of licorice. The result is a Calvados of extraordinary finesse and outstanding length of flavor.
Proof: 80
Professional Ratings
-
Wine Enthusiast
Finished in port wine barrels, this Calvados has a relatively dry, bold character. Rich aromas include baked apple and caramel, with a hint of sherry. Meanwhile, the palate starts with tea, cedar and oak, rounding out to caramel and toffee on exceedingly long finish spiked with stewed apple, orange peel and nutmeg. The overall effect is lots of flavor, but not much sweetness, making for a food-friendly sip.
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.