Additional information
| Weight | 2 lbs |
|---|---|
| Dimensions | 18 × 18 × 18 in |
| Winemaking | 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. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados. |
| Aging | Six years minimum. In toasted 400 L (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered |
| Serving | Storage: very long, bottles upright without special precautions. |
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