A Calvados with a tough and tender character that goes very well with the toasted notes of a nice cigar. Cidrification: Clarified cider, fermented for 10 months, resulting in a total transformation of sugar into alcohol. Distillation: Double distillation in a pot still. Ageing: In 1200L oak barrels followed by 400L oak barrels. Duration of ageing: Cuve of different Calvados AOC Pays d’Auge that spent at least 40 years in oak barrels.
