Calvados Hors d’Age

Appellation :

Calvados Pays d'Auge Controlée

Maturation :

Aged at least 6 years in oak cask with 25% of new barrels.

Grape varieties :

80% of bitter apples - 20% of sour apples

Winemaking :

Apple juice fermentation which will give cider. After a 6-month rest period, the process of dual distillation starts.
The first distillation produces "la petite eau" at 30% then the second distillation makes the calvados.

Serving :

20°

Aging :

20 to 30 years

Capacity :

70 cl