SASSY Calvados - XO

TERROIR: More than 30 typical varieties of the Normandy bocage are used in the composition of our Calvados XO. They are harvested from October to November, washed, sorted by hand before being pressed. After pressing and alcoholic fermentation, the ciders are distilled in February and March. DISTILLATION: Distillation is done 24 hours a day, 7 days a week, allowing a better regularity in the quality of Calvados. The Still used near the Château goes back 4 generations (1923). ASSEMBLY : All our blends are carried out by systematically keeping a "foot of lightning" from the previous blends, thus improving the quality of the Calvados. This also brings better continuity and regularity in the assemblies. AGING: The beginning of aging takes place in 400 liter barrels for 12 months to provide a tannic structure, thereafter the Calvados is transferred to old oak tuns of 3,000 to 5,000 L, over 100 years old (some date back to 1877) in order to bring oxygen, aeration, and to preserve the fruitiness of our Calvados. TASTING: This Calvados XO has aged for a minimum of 6 years in oak barrels, giving it a mahogany hue. The nose presents aromas of baked apples, tarte tatin, vanilla and caramel. On the palate, the woodiness is more present, marrying ideally with the smoky and baked apple aromas. A beautiful tannic structure gives it great finesse on the palate. This Calvados is ideal as a digestive, to be enjoyed with a piece of dark chocolate or a cigar.