Calvados refers to a geographical particularity of the Norman coast, close to Arromanches, the famous D Day landing point in the calvados county, where two bare cliffs (bold -calva in latin- backs -dorsa) were used by boats as a landmark. Calvados is a cider spirit made with specific apples or pears, some of them being very old varieties. Read More »
A well rounded Calvados from Dupont, based in the heart of the Pays d'Auge region. It uses a standard recipe of 30% sweet apples, 30% bitter and 40% acidic to create an easy drinking and elegant spirit.
An excellent 15 year old Calvados from Chateau de Breuil, nestling in the heart of Normandy. Made using Pays d'Auge cider apples and double distilled before maturation to produce a finer, more subtle spirit.
An excellent 12 year old American apple brandy. The barrels are carefully selected before the spirit is charcoal filtered and bottled with only water added to keep it at their traditional 88 proof, 44% ABV.
A family made calvados from Domfrontais, supplementing the traditional apples that are the backbone of the spirit with pears. The cider is barrel aged before distillation and the spirit is matured for 25 years in oak to produce a well balanced and soft pear dominated calvados.
An old calvados from Lemorton, a 1972 vintage. The Lemorton family have been producing Calvados for over 5 generations, using traditional techniques to produce and age their cider before distillation. An impressive spirit.
A 1961 vintage Calvados from Christian Drouin, produced on their Coeur de Lion estate in the north west of the region. The family purchased the farm in 1960, so this is some of the earliest spirit that they produced.