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. 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.
The 6 years Calvados has aromas of green apple and caramel. Impressive viscosity for a relatively young (hors d’age) spirit. Long finish reminiscent of initial aromas.