Only the juice from the first pressing of the apples is used to make the cider for these calvados. After the cider has fermented, it is allowed to mature in oak barrels for several months. Then it is (...)

Only the juice from the first pressing of the apples is used to make the cider for these calvados. After the cider has fermented, it is allowed to mature in oak barrels for several months. Then it is (...)

The Chateau du Breuil VSOP had at least 4 years to develop its fruity notes of apples, oranges and almonds.

The crisp apple notes of the Calvados are complemented by spicy wood notes due to the long storage. In addition, some fruit and vanilla aromas, the finish is long and smooth.

With its strong notes of baked apple and tarte tatin, Calvados XO is heavy and lush. The premium apple brandy develops its character after at least 6 years in (strong) wine barrels and a finish in cog (...)

The Calvados VSOP: Aged in (strong) wine barrels, it offers sensual fruity notes and aromas of ripe apples that combine full-bodiedness and elegance.

To spice up the bourbon in the truest sense of the word, a habanero distillate is used that is produced in the Black Forest using traditional and artisanal methods of flavour extraction. The habanero (...)