Calvados Plus de 15 ans (= "more than 15 years") has aged 15 years in oak barrels.
Clay and Oxfordian marl soil.
80% of bittersweet apples 20% of acid apples
from September to November
42 % vol.
Techniques used: The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados. Aging: Fifteen years minimum. In toasted 400 l (88 imperial gallon) oak barrels. Bottled when ordered.
Tasting Notes: Eyes: Gold colour. Clear and brilliant, bright meniscus, fine legs . Nose: Powerful and intense, fine, complex, without aggression. First impression is of wood and vanilla. After swirling, floral and citrus (mandarins and oranges). Mouth: Gently spirituous, persistent and intense. Aromas of green apples, of dry fruit (hazelnuts) of wood and vanilla.
- Storage: very long, bottles upright without special precautions. - With the dessert: can accompany desserts based on apple and chocolate (mousse or cake). - As a digestive: perfect for enthusiasts of fine eaux-de-vie, dark chocolate and cigars.