Calvados Boulard has been established in the year 1825 in Normandy by Pierre-Auguste Boulard. Distillation skills have been handed on from generation to generation in the family. Pays d’Auge is the best inner growing area of apples grown in preparing the cider and distillation of calvados in Normandy.
Full, fruitily complex calvados
– nut-brown as to colour;
– the aroma is fruitily intense and honey-like with notes of dried baked apples including dried orange crust, orange succade, camomile honey and sweet spices, complemented by nuance of chocolate and roasted hazelnuts;
– the taste of calvados is rich of fruits and silkily full, baked apples, apple marmalade, roasted hazelnuts, marzipan, chocolate, dried herbs, clove, cinnamon and vanilla can be felt. After-taste is long, delicate and harmonious;
– the manor’s top calvados has been distilled based on 2 x Pot Still method of the cider made of different kinds of apple having grown in Pays d´Auge district and it seasons for 15-20 years in the French Troncais oak barrels. Calvados finished up to minor details has been made for the honour of Pierre Auguste Boulard, founder of the manor.
Slightly chilly at 14-16 ºC, in tulip-shaped glass.
For enjoying as digestive after meals as an independent drink.