Cider brandy 42° 70 cl
To be enjoyed neat over ice or in cocktails.
The apple is collected and pressed into juice which is left to ferment until a raw cider is obtained which is then distilled into brandy (column still heated over an open fire). Not aged in barrels, it has the youthful ardour that Calvados loses over the years. Its aromas come solely from apples and are a reflection of our terroir.
Not cold-filtered so as not to strip it of its most subtle aromas.