Forward aromas of baked apple, honey, cream, spice.Layered notes of smoky green apple in mouth. Displays plenty of depth for its relatively young age. Long, pure finish.
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Since the 1800's, the Camut family has grown 115 acres of apple trees in the Pays d'Auge, the finest growing region in 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.
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. On its third birthday, the Calvados is placed in large wooden vats or foudres. These are always kept between 2/3 and 3/4 full, which allows for a constant exchange of oxygen, gradual reduction, and concentration of the apple brandy. The blends are as natural as possible: Time alone has mellowed these rich, lush spirits.
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