Calvados 30 ans
A.O.C. Calvados du Pays d'Auge

Calvados 30 ans has been aged for at least 30 years in a wooden vat and toasted oak barrels.

Terroir

Clay and Oxfordian marl soil.

Varieties

80% of bittersweet apples
20% of acid apples

Harvesting

from September to November

Alcohol cont.

41 % 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: Thirty years minimum. In toasted 1200 litre (264 imp gallon) and subsequently 400 litre (88 imp gallon) oak barrels. Bottled when ordered.

Tasting notes

Eyes: Mahogany color with blond glint.
Nose: Complex and intense, notes of wax, tarte Tatin, candied mandarin and a developing mocha flavour.
Mouth: Round, intense and elegant. Aromas of tarte Tatin, honeyed and spicy notes, notes of geranium. A hint of freshness and caramelized notes on the finish.

(Read also: Tasting Calvados)

Suggestions

- 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.

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>> Read the Calvados 30 years data sheet ...