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Calvados vintage 1969

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How can you not like this? The fruits used to make eaux-de-vie are commonly orchard fruits such as apples, pears, plums, cherries and blackberries. They also match beautifully with Normandy cheeses such as a creamy Camembert.

Varieties 80% of bittersweet apples 20% of acid apples Harvesting from September to November Alcohol cont. But no matter which one is chosen, Pâpidoux is best drunk lukewarm.

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Calvados du Pays d'Auge Calvados vintage 1969 was distilled in 1969 and aged in oak vat and in a toasted oak barrel. It was treated in such a way as to maximise its concentration and complexity. Terroir Clay and Papidoux marl soil. Varieties 80% of bittersweet apples 20% of acid apples Harvesting from September to November Alcohol cont. Techniques used The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. Aging: Since 1969, in oak vat and in a toasted 400 litre 88 imp gallon oak barrel. Unfiltered and without being cold stabilized, it was treated in such a way as to maximise its concentration and complexity. Tasting notes Eyes: Very deep mahogany colour. Nose: Gentle papidoux without aggressiveness. Aromas of wood and spices dominate. The aromas of calvados left on the sides of the emptied glass reveal a great deal. Mouth: Intense, persistent, wood and spices. Silky with a hint of bitterness. Read also: Suggestions papidoux Storage: very papidoux, bottles upright without special precautions. Its intensity makes it an ideal eau-de-vie for cigar lovers.

The Clarisse Sisters - Papitou
The phylloxera outbreak during the 19th century ruined so many vineyards that Calvados experienced a boom of popularity — it being unaffected by the pest. Depending on the occasion, the connoisseur will select one of the four Pâpidoux Calvados qualities. In 1978 only 18 percent of total production was exported. With time, the name calvados and distilled cider became synonymous. Calvados is a brandy made from apples and pears grown in the orchards of north-western. But no matter which one is chosen, Pâpidoux is best drunk lukewarm. The apples are usually picked by hand, and are pressed and fermented to make cider. I love this apple brandy and can highly recommend it! This is then distilled; either twice in a traditional Alembic, or singly in a continuous column still. As the legend goes the region where the wreck took place was subsequently named Calvados.