First scent : newly picked apples cooked in butter – followed by refreshing hints of mint. After several minutes, frank apple aroma.

The Calvados AOC Pays d’Auge is obtained through a process of double distillation of cider in a traditional copper still called “alambic à repasse” (which translates as a “double distillation still”). First, the juice obtained by pressing the apples is completely fermented (12 months) in one hundred year old oak barrels. Then, the cider we get after this fermentation process is distilled a first time to get the “petites eaux” (little waters) which are between 30 and 35% proof.
The second heater is to distill the “petites eaux”. Only the heart of the distillation is retained. Calvados obtained is 70% proof. Our still is heated by an innovative and unique process in Normandy: woodchips, produced on the Estate. Finally, the Calvados Fine ages in separate oak barrels for a minimum of 2 years.