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Adrien Camut Reserve d'Adrien Pays d'Auge Calvados

  • Adrien Camut Reserve d'Adrien Pays d'Auge Calvados

Adrien Camut Reserve d'Adrien Pays d'Auge Calvados

  • Brand: Andrien Camut
  • Availability: In Stock
  • Quantity Available: 2
  • SKU #: 1476
  • $389.99


Adrien Camut Reserve d'Adrien Pays d'Auge Calvados

  • Brand: Andrien Camut
  • Availability: In Stock
  • Quantity Available: 2
  • SKU #: 1476
  • $389.99


Adrien Camut Reserve d'Adrien Pays d'Auge Calvados

With 35- to 40-year-old brandies in the blend, Camut’s wonderful Réserve d’Adrien shows how long aging can transform apple spirits into something truly amazing. The swirling aromas and flavors of this deep, dark amber spirit are hard to pinpoint: Earthy, leafy, baked, spice, and the telltale notes of elusive rancio like grilled walnut and worn leather. On the palate, it’s incredibly fresh, expansive, creamy on the midpalate, yet has great structure. Flavors of apple peel, warm citrus, cedar and cigar box, with a lingering finish of bitter chocolate and coffee. This is a Calvados for a long night, either with great friends or in contemplative solitude. (AOC Pays d’Auge 41% abv.) 97 Points  Jason Wilson, Vinous November 2018

    Since the 1800s, the Camut family has grown 115 acres of apple trees in the Pays d'Auge the finest growing region for Calvados. In Normandy, 800 types of apples, are grown; the Camut family grow about 25 of these, all of which are hand-harvested at optimum maturity between October and mid-December. While pears are allowed in Calvados (actually mandatory in the Domfrontais region with a minimum of 30%), only apples grown on the Camut property are used in Camut Calvados.

    Cider is made from these apples and rests in oak barrels for ten or eleven months. In September, the cider is double-distilled with two of the property's wood-fueled stills, one of which is 75 years old. It enters the barrels at 126 proof, then is reduced by about 20 proof. During the first two years, the Calvados is frequently transferred between barrels in an effort to promote oxidation. No new barrels are used; most have their origin in Limousin and average 50 years of age. 

    For its third birthday, the Calvados is placed in large wooden vats or foudre. These are always kept between 2/3 and 3/4 full which allows for a constant exchange of oxygen and gradual reduction and concentration of the apple brandy. The blends are as natural as possible: Time alone has mellowed these rich, lush spirits. Charles Neal, Importer 

     

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