The single cask bottling, limited to 90 bottles, initially matured in traditional French oak casks prefilled with Calvados. For the refinement, Guillaume Drouin, who runs the house today, remembered a tradition that his grandfather established and used port wine and sherry casks. The Calvados spent 21 months in port casks and another 20 months in casks that previously contained sherry. The result: a taste experience that is as traditional as it is original, with intense fruit and elegant spice. Tasting Notes: Nose: Black currants and cider in combination with oily balsamic and oak. Palate: Chocolate combines with grape must, apple cider and dark fruits. There are also notes of tar and ship's diesel as well as old oak wood, furniture polish, tobacco, leather and mineral notes. Aftertaste: With a very powerful finale, the Calvados spoils the palates of experienced connoisseurs for a long time to come.