At the forefront of the development of this fine aged spirit, suitable for the resurgent restaurant scene that followed the end of World War II in France, the Camut family has been producing calvados on their Pays d’Auge estate for almost 200 years.
No pesticides are ever used and the cider is aged in oak barrels until the following September when distillation commences. Fruit is hand-harvested at optimum maturity and Camut uses only apples grown on the family property.
The estate is planted with about 4,000 traditional hi-stemmed apple tree varieties (approximately 25 different types) which give balance to the cider and subsequent distilled spirit. After its long ageing, the Calvados is bottled without filtration so as to preserve its character. A perfect end to a hearty dinner, a product of pure graft and attention to detail – a real treat.