The 15-year-old Calvados has matured for a minimum of 15 years in oak barrels.

Terroir: Soils composed of clay and Oxfordian marl. Varieties: 80% bittersweet apples 20% tart apples Harvest: From September to November Alcohol: 42% ABV Production: The apples are mixed, crushed, and pressed. The apple juice undergoes complete fermentation to produce the cider to be distilled. Double distillation occurs six months after the cider fermentation process. The first distillation of the cider yields a low-alcohol liquid at 30% ABV. It is the second distillation of this liquid that results in the creation of Calvados. Aging: Minimum of fifteen years. In 400-liter toasted oak barrels. Bottled upon order.

Tasting: Appearance: Golden color. Clear and bright, with a shining disc and beautiful legs. Nose: Powerful and intense, yet refined, complex, and without aggressiveness. Initial notes of wood and vanilla. Subsequent notes reveal florals and citrus (mandarins, oranges). Palate: A gentle, persistent, and intense eau-de-vie. Flavors of green apples, dried fruits (hazelnuts), wood, and vanilla.