Massenez Calvados VieuxMassenez Calvados Vieux
Massenez Calvados Vieux.The Massenez family started distilling in Alsace in the 1870s. Credited for being the first to distill wild raspberries, the distillery became famous for capturing the essence of fruit in its purest form.
Pierre Huet Calvados Fine 350MLPierre Huet Calvados Fine 350ML
Pierre Huet Calvados Fine 350ML
Calvados Pays d’Auge (Certified Designation of Origin)
Between 2 and 3 years in oak barrels
First scent : newly picked apples cooked in butter – followed by refreshing hints of mint. After several minutes, frank apple aroma.
SERVING SUGGESTION :
Fruity alcohol particularly recommended to strong « eaux de vie » lovers.
– Used as a basis for cocktails.
– Used for culinary preparations requiring an aromatic power and a high content in alcohol (flambéing, sauces…)
– Served as well at the end of a meal in a coffee cup.
– Silver Medal – Regional Competition Cambremer 2012
With optimal preservation conditions (constant cellar temperature), Calvados can be kept about 10 years.
The Calvados AOC Pays d’Auge is obtained through a process of double distillation of cider in a traditional copper still called “alambic à 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.
Victor Gontier Calvados Domfrontais 2003Victor Gontier Calvados Domfrontais 2003
Victor Gontier Calvados Domfrontais 2003.This 2003-vintage Calvados Domfrontais from Victor Gontier is fruity and elegant, with notes of juicy pears and ripe apples throughout the palate.