Berneroy Fine Calvados
Berneroy Fine Calvados is bursting with fresh apple flavors and aromas. It is a blend of two to three years old Calvados, distilled in traditional Calvados copper stills and then aged in 300L to 400L french oak barrels. The apple remained raw for a calvados both subtle and airy with a beautiful acidity.
Serve straight up, on the rocks or in a variety of cocktails.
“Calvados, one of the world’s ﬁnest spirits, has been produced in the historic French region of Normandy for at least ﬁve centuries. The Calvados Berneroy Master Blender employs time-honoured methods and ﬁnely honed expertise to create a range of distinctively fruity calvados, capturing the very essence of the local orchards.” Calvados Berneroy
Eye: Clear, bright gold
Nose: Fresh apples, highly aromatic
Palate: Lively apple character, hearty and warming
Over 180 named apple varieties are authorized for use in the making of Calvados Berneroy. These traditional cider apples are grown in the lush green fields of Normandy and harvested at the peak of ripeness, from mid September to the end of November. The precious fruits are then washed, crushed, and pressed in order to produce an aromatic fresh apple must or juice.
The freshly pressed apple must then ferment spontaneously due to ‘wild’ or indigenous yeasts present on the apple skins and in the environment. The resulting cider is fermented to dryness in carefully controlled conditions over a minimum period of four weeks and typically attains 5-6% alcohol/volume.
The crystal-clear spirit which flows from the still is then patiently aged in French oak barrels for several years under the Berneroy Master Blender’s watchful eye. By law, this eau-de-vie must spend a minimum of 2 years in oak casks before it can be sold as Calvados. Similar to other famous oak-aged spirits from France, calvados is defined by the following quality ranges.
Berneroy Fine Calvados – Hay Wines
Returns and Exchanges
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