Calvados Pays d'Auge - Old - 70cl - Manoir de Grandouet

A Double Distillation From the cider apples, the juice is extracted which, completely fermented naturally, becomes cider for distillation. The transformation of the cider into Calvados AOC Pays d'Auge is done using a pot still which allows for double distillation, in two successive heatings. This distillation process makes it possible to obtain eaux-de-vie with a complex aromatic intensity. The first heating allows the “small water” to be extracted, measuring 28% vol.,which will be the subject of a second distillation: it is the “Bonne Chauffe”, from which we will only remember the best. It is François GRANDVAL, who continues, thanks to his know-how and experience, to carry out all these operations. The brandy obtained, still colorless and with an alcohol content of around 70%, then goes to the aging cellars.    Aging in oak barrels for 5 years During its years of aging in oak barrels, it acquires the name “Calvados du Pays d’Auge” which guarantees its unique and qualitative character.

 Calvados Vieux is aged for 5 years in oak barrels. It has a beautiful gold color.  Its terroir, the way it is produced and aged, give it beautiful fruity, slightly woody and caramelized notes.