Calvados Hors d'Age has aged 6 years in oak barrels, with 25% of new oak.
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 one 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.
Ageing: 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.
Apple, Banana and Rose.
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