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Calvados Plus de 30 ans (more than 30 years) has been aged for at least 30 years in a wooden vat and toasted oak barrels.
Calvados Plus de 30 ans (= "more than 30 years") has been aged for at least 30 years in a wooden vat and toasted oak barrels.
|Terroir:||Clay and Oxfordian marl soil.|
||80% of bittersweet apples
20% of acid apples
|Harvesting:||from September to November|
|Alcohol content:||41 % vol.|
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 6 months 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: Thirty years minimum. In toasted 1200 litre (264 imp gallon) and subsequently 400 litre (88 imp gallon) oak barrels. Bottled when ordered.
Eyes: Blonde mahogany colour. Clear.
Nose: Powerful, intense. Sweet. Floral, citrus, honey, roasted, spices and gamey hints are all found.
Mouth: Powerful, intense, elegant, and pervasive, Persistent and present at the back of the nose. Aromas of vanilla, wood, crystallized apples and spices.
Suggestions: (read also: Tasting Calvados >>)
- Storage: very long, bottles upright without special precautions.
- As a Digestive: Drinking temperature 20-22°C (68 to 72°F). Will go well with a powerful cigar. The end of the glass shows complex, powerful aromas.