The 30-year-old Calvados has matured for a minimum of 30 years in both barrels and toasted oak casks.

Terroir: Soils composed of clay and Oxfordian marl. Varieties: 80% bittersweet apples 20% tart apples Harvest: From September to November Alcohol: 41% 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 thirty years. In barrels and toasted oak casks of 1200 and 400 liters respectively. Bottled upon order.

Tasting: Appearance: Mahogany color, blond. Clear in appearance. Nose: Powerful and intense. Soft. Notes of florals, citrus, honey, roasting, spices, and game are discernible. Palate: Strong, intense, elegant, and pervasive. Persistent with retro-nasal presence. Flavors of vanilla, wood, candied apples, and spices are prominent.