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Calvados 1972
Calvados vintage 1972 was distilled in 1972 and aged in oak cask and in...
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Calvados 1972
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Calvados vintage 1972 was distilled in 1972 and aged in oak cask and in a toasted oak barrel. It was treated in such a way as to maximise its concentration and complexity.
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Calvados 1972 - A.O.C. Calvados du Pays d'Auge
Calvados vintage 1972 was distilled in 1972 and aged in oak cask and in a toasted oak barrel. It was treated in such a way as to maximise its concentration and complexity.
| 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 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: Since 1972, in oak cask and in a toasted 400 litre (88 imp gallon) oak barrel. Unfiltered and without being cold stabilized, it was treated in such a way as to maximise its concentration and complexity. Bottled to order.
Tasting Notes:
Eyes: Very deep mahogany colour. Transparent and brilliant.
Nose: Gentle and without aggressiveness. Aromas of wood and spices dominate. Finishes with fruity notes. The aromas of calvados left on the sides of the emptied glass reveal a great deal.
Mouth: Intense, persistent, wood and spices. Silky with a hint of bitterness.
Suggestions: (read also: Tasting Calvados >>)
- Storage: very long, bottles upright without special precautions.
- As a digestive: sipped on its own at room temperature. Its intensity makes it an ideal eau-de-vie for cigar lovers. Highly gastronomic.
