Calvados Pays d'Auge - Hors d'Age - 70cl - Manoir de Grandouet

A Double Distillation The different varieties of cider apples are pressed to obtain a juice which, when fully fermented, becomes cider for distillation.  The distillation carried out in a pot still reveals a colorless “eau-de-vie”, which comes out in a thin stream. It is a long process, which is done in two successive heatings and continues to be carried out by François GRANDVAL, according to the know-how transmitted by his father.  Even if it contains a number of elements essential to the final result, this alcohol is not yet worthy of the Calvados Pays d’Auge appellation. It must remain in oak barrels to acquire its qualities.    Aging in oak barrels for 10 years It takes at least two years of barreling for the eau-de-vie to deserve the name “Calvados du Pays d’Auge”; but obtaining a Calvados Hors d’Age takes much longer… Made with respect for tradition, Calvados Pays d’Auge Appellation d’Origine is aged for 10 years in oak barrels.  Time, the choice of barrels (more or less young wood, more or less burned interior), the atmosphere of the cellar and the know-how have an influence on the aromas of Calvados.  The tannic materials in the wood give Calvados an increasingly amber color.  Through constant exchanges with wood and air, Calvados acquires its finesse and develops aromas of candied apples which balance with the flavors of oak.