Adrien Camut 6 Year Pays d'Auge Calvados

"This easy-going, six-year-old from Adrien Camut is so mellow that the drinking experience might seem akin to a reggae beat. Honeyed-gold in color, there’s an affable, round, expressive nose of fresh apple and toffee, and in the mouth it’s rich and mouthcoating, with notes of coffee and chocolate that are balanced by freshness on the midpalate that glides into a lengthy finish.  This Calvados is in no hurry." - 92 PTS, VINOUS MEDIA (11/2018)

DISTRIBUTOR NOTES:

TASTING: “A nose of papaya, milk chocolate and vanilla wafer, apple soda, and mushroom leads to a textural palate of plum, dried apricots, date, and butterscotch with subtle rancio and pleasant acidity. A finish of cinnamon and fuzzy green herbs gently ends a ride you’ll want to take again and again. (41% ABV)”

PRODUCTION: "Cider is fermented in wood for 10–11 months; Twice distilled on copper pot stills fueled by wood; Aged a minimum of 6 years; Reduced with rainwater and aged in large vats and tonneaux made primarily of Limousin oak and filled no higher than 75% full to promote oxidation; No new wood is used"

ABOUT THE PRODUCER: "Since the 1800s, the Camut family has grown 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, favoring historic varieties endemic to the region that produce richer, less volatile spirits than are commonly found in the region. The apples are hand-harvested at optimum maturity between October and mid-December on the 45-hectare estate, which is planted with hautes-tiges orchards (tall trees from standard rootstock planted wide apart) that are fertilized and aerated by Limousin cows. While pears are allowed in Calvados production in the Pays d’Auge, only apples grown on the Camut property are used in Camut Calvados, and nothing is reserved for cider production."