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Calvados Hors d'Age
Calvados Hors d'Age has aged 6 years in oak barrels, with 25% of new...
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Calvados Hors d'Age
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Calvados Hors d'Age has aged 6 years in oak barrels, with 25% of new oak.
Available in 35cl, 70cl & 150cl bottles, 20cl flask and 70cl carafe.
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Calvados Hors d'Age - A.O.C. Calvados du Pays d'Auge
Calvados Hors d'Age has aged 6 years in oak barrels, with 25% of new oak.
| Terroir: | Clay and Oxfordian marl soil. |
| Varieties: |
80% of bittersweet apples 20% of acid apples |
| Harvesting: | from September to November |
| Alcohol content: | 42 % vol. |
Techniques used:
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 1 month after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Aging: Six years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.
Tasting Notes:
Eyes: Golden yellow, slightly coppery.
Nose: Pleasant, fine with good complexity, lightly wooded. Fruit aromas of apple and banana. Floral hints of rose and jasmine. Develops in complexity when smelt again after swirling.
Mouth: Sweet attack, excellently balanced. Fruity hints of ripe apples. Hints of wood.
Suggestions: (read also: Tasting Calvados >>)
- Storage: very long, bottles upright without special precautions.
- As an Aperitif: on its own, over ice, or with a drop or two of water to let it release its aromas.
- As a Digestive: Drinking temperature 20-22°C (68 to 72°F).
