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 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 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: Very intense crystallized aromas, woody and spicy. Beautiful balance bitterness vs. freshness. The finale is supported by aromas of tobacco.
(Read also: Tasting Calvados)
 
Suggestions
- Storage: very long, bottles upright without particular precaution.
- As a digestive: sipped on its own at room temperature. Its intensity makes it an ideal eau-de-vie for cigar lovers. Highly gastronomic.