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Pacory 15 Yrs. Domfrontais Calvados

  • Pacory 15 Yrs. Domfrontais Calvados

Pacory 15 Yrs. Domfrontais Calvados

  • Availability: In Stock
  • Quantity Available: 2
  • SKU #: 9353
  • $144.99


Pacory 15 Yrs. Domfrontais Calvados

  • Availability: In Stock
  • Quantity Available: 2
  • SKU #: 9353
  • $144.99


Pacory 15 Yrs. Domfrontais Calvados

Ferme de Grimaux Calvados Domfrontais 15 Year Old [2004]. This had a nose different from any Domfrontais that we have come across as of late with a gorgeous nose of green apples, honey, vanilla, star anise, caraway, nougat, and just there golden pear. On the palate this is a dessert Calvados for sure with wood notes, dried pear, caramel, toffee, smoke and just there new leather. It holds its 43% ABV quite well, and doesn’t dry out the palate on its way to a balanced finish.

Frederic Pacory and his wife Catherine took over the property when Frederic’s father retired in the mid-1980s. The name is quite simply explanatory: the Ferme de Grimaux translates to the Grimaux Farm. And this is truly a farm, not just an orchard. Overall the farm spills over a 220-acre property of green rolling pasture for their 100 dairy cows to graze. (You may recall that milk from this region will be used for Camembert cheese.) In addition to room for the cows to roam, the Pacory farm has around 25 acres of pear trees planted as well as 12 acres of apple trees. These plantings also have a wider swatch of diversity than what one will find on offer at Whole Foods. These fruits are small, more the size of crabapples, and of many different colors-- yellow, green, brown and red. There are more than 50 different varieties planted on the property, with names like Poire de Blanc, Blanc de Mantilly and Bezier. All told they have 1,100 trees. The work at Pacory is an ongoing process throughout the fall. In September, the pears begin to fall from the trees. This fruit is collected as it falls to the ground by family members and brought to the cider house. Here the apples and pears are crushed and pressed separately before being kept apart as they make the transformation to cider in wooden casks until fermented completely dry. In August the pear and apple ciders are married together in a tank and then distilled in a column still. Over the years Frederic has learned how to operate himself, much to his continued pride. The young distillate then goes into the barrel house  where it begins its long sojourn in oak.

While most of Ferme de Grimaux’s offerings are blended across years and aged in old neutral oak, this bottle is distinctly different. For one, it comes entirely from the 2004 vintage. It spent its first decade in a barrel that had once held cider, and then was transferred to a barrel that had held Pommeau ( Normand aperitif made with unclarified apple juice and Calvados) for an additional five years. This barrel finishing, so to speak, really rounded out the palate of this delicious spirit and put it on another tier versus the producer’s other lovely Calvados. Charles Neal, Importer


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