Distiller Notes
Lemorton prides its Calvados as being much more delicate, which falls within the character that their region, Domfrontais, is famous for. The cider is made with more than half the blend being pear based. For the 25 Year, the fruit is crushed and then aged for eleven months in oaks casks. The cider is then distilled in house alembic stills over a wooden fire. Due to the delicacy of the pears, after distilling the spirit is then aged for at least five years in casks averaging 30 years in age.
Aromatically the spirit is floral, with notes of dried sage, warm baking spices, and ripe stone fruits. On the palate, the spirit is filled with fine toffee, and the juicy flavors of pear shine through beautifully.
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.