The Calvados AOC Pays dAuge is obtained through a process of double distillation of cider in a traditional copper still called alambic repasse (which translates as a double distillation still). First, the juice obtained by pressing the apples is completely fermented (12 months) in one hundred year old oak barrels.

Our still is heated by an innovative and unique process in Normandy: woodchips. Woodchips produced on the Estate serves as ecological combustible.The cider is heated once for the first distillation. These cooled and condensed alcohol vapors are between 30 and 35% proof.The second heater is to distill the petites eaux. Only the heart of the distillation is retained. Calvados obtained is 70% proof.

Tasting Notes:Smelling: firstly, tarte tatin and salted butter caramel then crystallized apple. Menthol is really nice, completed by small clove notes. Then, smelling contains pepper notes and apple is less predominant. Finally, rancio is present with a nice bitterness. Nice persistence.

Nice balance between coolness, round and rancid, showing this eau-de-vie is really mature and accomplished.