Calvados Pays d’Auge 40 ans d’âge – Le Père Jules 41%


Product Description


“Calvados Pays d’Auge 40 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 : Blending is the last stage before bottling. This Calvados is a blend of multiple vintages. The youngest one being at least 40 years old and the oldest up to 60 years old.

Color : Amber.

The Smell : Fruity, slightly oaky, with aromas of vanilla and spices.

The Taste : It has taken no less than 40 years of aging to this prestigious Calvados to bring flexibility, grace and roundness. Its balance and flavors of cooked apples as well as its woody notes and spices give it a remarkable aromatic complexity.

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.