Calvados 20 ans has been aged for at least 20 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.: 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: Twenty years minimum. In wooden vats and toasted 400 litre (88 imp gallon) oak barrels.

Tasting notes

Eyes: Copper color with slightly orange glints. Clear and bright. Nose: Powerful, round, with aromas of dry hay, candied fruits (apples, stone fruits), slightly smoky notes. Mouth: Fruity and intense, quite textured. Aromas of candied fruits supported by a woody vanilla note, pastry notes of brandied grapes. A nice liquorice bitterness on the finish.

(Read also: Tasting Calvados)

Suggestions

- Storage: very long, bottles upright without special precautions. - With the dessert: can accompany desserts based on apple and chocolate (mousse or cake). - Service: at room temperature, accompanied by a cigar or a dessert, i.e. a coffee éclair or a mocha opera cake.