“Warm spices on the nose, with flavors of baked apple and a faint hint of mint on the tongue.” The fermented cidre that is used for making Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. The Calvados is then put in oak barrels once again and aged for two to three years in the cellars of this 17th century estate.
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