Liquor Brands in Calvados Pays d'Auge

One of the finest apple brandies around. It is made from 40 different varieties of apples and is twice-distilled, then aged 4 years, creating a smooth and rich apple flavor. Great sipped on its own, and also as an accompaniment to pork and sausage dishes, or even cheese fondue.

Its colour is clear; it is fine and floral, fresh and light with first notes of burned apple. In the second nose, persistent notes reminding of fresh green apple. The palate is mineral, slightly peppery and minty. The finish on the palate is reminiscent of the salted butter caramel.

Among the connoisseurs of calvados, no other name commands greater recognition than that of Boulard. For nearly 200 years, Calvados Boulard has been produced in the town of Coquainvilliers in the Pays d’Auge region of France. Although calvados may be produced anywhere in Normandy, only the finest expressions come from the small region of Pays d’Auge. Working with a co-op of growers on 150 family-owned acres, Calvados Boulard harvests over 120 varieties of apple from the nearly 800 grown. Calvados Boulard is distilled just two times in copper pot stills before being laid to rest in new Limousin oak barrels. This combination of apples creates a product with a very fruit forward flavor profile, complexity and balance. Calvados Boulard VSOP is the culmination of blending different Calvados Pays d'Auge from 4 to 10 years old. Tastings.com, 91 Points & Gold Medal

Named after the department in France where it’s made, Calvados is responsible for some of the World’s finest apple brandy. Like Cognac, there are several grades that reflect different levels of age and quality. Fine or Trois Pommes is aged for a minimum of two years, Vieux or Reserve is aged for at least three years, while Vieille Reserve or VSOP is aged for four years, and XO or Hors d’Age is aged for at least six years but generally for much longer. Vintage Calvados is also made in the finest years and will have some the greatest ageing potential. Young Calvados should have fresh and crisp fruit however as Calvados ages it gains more depth and concentration, developing notes of baked apple and stone fruit, as well as a nutty, caramel component.

Among the connoisseurs of calvados, no other name commands greater recognition than that of Boulard. For nearly 200 years, Calvados Boulard has been produced in the town of Coquainvilliers in the Pays d’Auge region of France. Although calvados may be produced anywhere in Normandy, only the finest expressions come from the small region of Pays d’Auge. Working with a co-op of growers on 150 family-owned acres, Calvados Boulard harvests over 120 varieties of apple from the nearly 800 grown. Calvados Boulard is distilled just two times in copper pot stills before being laid to rest in new Limousin oak barrels. This combination of apples creates a product with a very fruit forward flavor profile, complexity and balance. Calvados Boulard X.O. is obtained from blending several Calvados varieties from the Pays d'Auge aged between 8 and 15 years. Ultimate Spirits Challenge, 93 Points - Excellent & Highly Recommended

Complex, long and perfectly balanced. A perfect partner for a robust cigar.