Dupont Calvados Fine Reserve...$42.99
A.O.C. CALVADOS DU PAYS D'AUGE
Calvados Fine Reserve has aged 2 years in oak barrels, with 50% of new oak.
Terroir : CLAY AND OXFORDIAN MARL SOIL.
Varieties: 80% OF BITTERSWEET APPLES and 20% OF ACID APPLES
40 % 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: Two years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 50% of which are new. Bottled when ordered.
Dupont Calvados Hors d'Age...$84.99
A.O.C. CALVADOS DU PAYS D'AUGE
Calvados Hors d'Age has aged 6 years in oak barrels, with 25% of new oak.
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: Two years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 50% of which are new. Bottled when ordered.
Dupont Calvados Hors d'Age...$84.99
A.O.C. CALVADOS DU PAYS D'AUGE
Calvados Hors d'Age has aged 6 years in oak barrels, with 25% of new oak.
Terroir: CLAY AND OXFORDIAN MARL SOIL.
Varieties: 80% OF BITTERSWEET APPLES and 20% OF ACID APPLES
cont.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: Six years minimum. In toasted 400 L (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.
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: Six years minimum. In toasted 400 L (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.
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