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.