A lot of love goes into the making of this multi award-winning Calvados AOC Pays d’Auge – which is why we know you’ll love it too!
It is made through double distillation in a traditional copper still. First, apples are pressed and the juice is fermented for 12 months in 100-year-old oak barrels, producing cider, which is then distilled to get what is called the ‘petites eaux’ (little waters) which are between 30% and 35% proof. Then those ‘petites eaux’ are distilled again, leaving a 70% proof Calvados, which is then aged in separate oak barrels for a minimum of eight years.
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