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This Calvados VS follows the strict Calvados AOC Pays d’Auge guidelines that require double-distillations in a traditional copper pot still called an “alembic á repassé.” The fermented cidre that is used for making Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. The Calvados is then put in oak barrels once again and aged for two to three years. 750ML/375ML/50ML bottles. 40% alc/vol.
Silver Medal – Regional Competition, Cambremer, Normandy 2012
Tastes of freshly picked apples sautéed in butter, with a hint of mint. Little complexity with a strong “eau de vie” taste.
How to Serve
Perfect in craft cocktails, and for culinary preparations and sauces.
We currently distribute cidre, poiré, and Calvados to fine restaurants, bars, clubs, wedding venues and specialty retailers in the state of Washington through Beauchamp Imports, Inc. To request a tasting for your licensed establishment, please email us at firstname.lastname@example.org. We look forward to sharing our portfolio of fine products with you!