Calvados Hors d’Age has aged 6 years in oak barrels, with 25% of new oak.
Terroir – CLAY AND OXFORDIAN MARL SOIL.
Varieties – 80% OF BITTERSWEET APPLES 20% OF ACID APPLES
Harvesting – FROM SEPTEMBER TO NOVEMBER
Alcohol cont. 42 % VOL.
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: Six years minimum. In toasted 400 L (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.
Eyes: Golden yellow, slightly coppery.
Nose: Pleasant, fine with good complexity, lightly wooded. Fruit aromas of apple and banana. Floral hints of rose and jasmine. Develops in complexity when smelt again after swirling.
Mouth: Sweet attack, excellently balanced. Fruity hints of ripe apples. Hints of wood.
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