Christian Drouin Calvados Pays d'Auge Millesime 1973, 700ml

Drouin Calvados is made using 35 different types of organic apples. The apples are picked only when they are fully ripe and then carefully washed and sorted. After that, they are pressed and left to ferment in cider vats for a period ranging from 5 weeks to a year.

The next step involves double distilling the cider in a traditional 2,500-liter pot still, which gives Drouin Calvados its smooth, round flavor. The new spirit is then aged in casks that were previously used for Sherry, Port, Cognac, and Bordeaux wine production. The Calvados is blended and then stored in 15 to 25 hectoliters vats for ageing.

Finish: Ex-Cider and Calvados casks

Tasting Note: shows ripe fruit and apple blossoms in the fragrance and palate. Nutty, autumnal finish