Dup Pays d’Auge Fine Reserve Calvados
Calvados (apple brandy) with a hint of sweetness to tempt even a bourbon drinker. The apples (80% bittersweet, 20% acidic) are picked and then rest in open wooden boxes called pallox to reach their aromatic peak. The apples are then mixed, crushed and pressed in a specially modified pneumatic press for gentle, uniform extraction. Like champagne production, the cider is partially fermented in bottle and rests on the lees for six months before distillation. Double distillation is carried out 6 months after the fermentation has taken place in a Chalvignac copper still. The first distillation gives the "petite eau" at 30% by volume. It is the second distillation, that of the "petite eau", which yields the Calvados. Aged for a minimum of two years in toasted 400 l (88 imperial gallon) oak barrels, 25% of which are new oak.