Our Calvados AOC Pays d'Auge is obtained by the double distillation of our ciders to be distilled in a traditional copper still called the iron still. This distillation cider itself comes from the total fermentation of apple must for 12 months in our oak casks. Our still is heated by an innovative technique unique in Normandy: wood chips. Produced on the Estate, they are used as “clean” fuels. The first heating consists in distilling the cider. The alcohol vapors emitted are condensed in the cooler and constitute the small waters which titrate between 30 and 35% vol. The second heating consists in distilling the “small waters”. The heads and tails are separated to keep only the heart of the distillation called "good toast". The Calvados thus obtained has a 70% vol... First nose underlined by flavors of apples cooked in butter. Slightly minty nose. Franker nose of apple after 5 minutes with a lot of freshness.