Product Description
NORMANDIE
“Calvados Pays d’Auge 10 ans d’âge”
Region : Pays d’Auge Calvados is produced from the distillation of a cider made exclusively on the clay and limestone hillsides within the Pays d’Auge. The fruits are harvested in traditionnal high stalk orchards that combine tree cultivation and the growing of grass for livestock.
Pays d’Auge Calvados is unique. It is double distilled using an alambic ”à repasse”.
AOP : Pays d’Auge
Fruit Variety : Apple 95%, Pear 5%
Domain : Le Père Jules (45 ha)
Type of Soil : Clay and limestone
Features : 41% alcohol
Making : This Calvados is produced in two stages using traditional wood-fired alambic. Cider is poured into the pre-heater (chauffe cidre) and is then tranferred to the heating-vessel (chaudière) where it reaches 80°C. The steam passes through the swan’s neck (col de cygne), and thence back to the pre-heater where it heats a new batch of cider and then passes into the condenser : a coiled copper tank of cold water. The process is repeated a second time with the distillate from the first process.
This process ensures high quality, elegance and complex aromatic intensity.
Maturation : After being distilled, Calvados Pays d’Auge Le Père Jules is matured in oak barrels. The barrels are carefully chosen in different sizes as they allow the Calvados personality to slowly develop.
Blending : This Calvados is a blend of multiple vintages, the youngest one being at least 10 years old and the oldest up to 60 years old.
Color : Yellow hay.
The Smell : Ample and rounded, this Calvados is characterized by notes of apple peel and toffee,slightly oaky, with aromas of vanilla and spices.
The Taste : Power and finesse, the finish is long, lively and persistent.
Serving Suggestions :
As a cocktail, as liquor in a tulip glass after a fine meal or in the middle of the meal ”Trou Normand”. With strong cheeses like Livarot. With coffee, as it has been drunk in the inns of Normandy. With a cigar.
To be served at 20°C.
