Calvados de Maitre Pierre | French Apple Brandy

There are three main components of a good calvados. It - quality apple alcohol, clean air and oak barrels that form the unique character of the drink. Each of the three points taken into account when creating a "Calvados de Maitre Pierre". To convey the diversity of shades of apple, selected for cider fruits of different varieties and flavors. To produce one hectolitre of Calvados will need about 2.5 tons of apples. Sometimes the flavor is added to soften the small percentage of pears.

Reached full maturity in the gardens of Normandy apples are pressed to obtain juice, which is then fermented into cider with a strength of 6-8%. After distillation in copper pot stills, apple cider turns to alcohol strength, reaching up to 70%. Aged in oak barrels is designed to make the taste of Calvados rich, noble and harmonious. A year later, all alcohols are tasting a special committee, which determines the quality of the drink, and authorizing its subsequent sale. After three years of aging and blending of spirits from different varieties of apples "Calvados Pierre de Maitre" is bottled. And let Calvados is not as popular as cognac or armagnac, but he has almost 500 years of history, has its established traditions and loyal fans.