This Pays D’Auge Calvados VS tastes of freshly picked apples sautéed in butter, with a hint of peppermint. Slight complexity gives way to a strong “eau de vie” taste. Ideal for craft cocktails or served over ice with tonic and a wheel of lime. "Warm spices on the nose, with flavors of baked apple and a faint hint of mint on the tongue." Silver Medal, 81 points, Bartender Spirits Awards 2021 This Calvados follows the strict Calvados AOC Pays d’Auge guidelines that require double distillation in a traditional copper pot still called an “alembic á repassé.” The fermented cidre that is used for making Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. The Calvados is then put in oak barrels once again and aged for two to three years in the cellars of this 17th century estate.