Calvados Réserve du Chȃteau 8 ans d'âge - Anni 70cl - Chateu Du Breuil
Format: 70 cl
More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Chateu Du Breuil | |
| Calvados | |
| Fruity, spicy, notes of apple and vanilla | |
| Cider apples | |
| 70 cl | |
| 40.0% | |
| Francia | |
| French oak | |
| 8 years | |
| Distillation in traditional pot still | |
| 2 | |
| Golden amber | |
| At room temperature, after meal |
On the nose, the Calvados Réserve du Château immediately reveals its intense notes of cooked apple and sweet spices, with a hint of vanilla that comes from the aging in wood. The opening of these inviting scents preludes a rich and layered taste experience. On the palate, it is distinguished by its balanced structure and the elegant fusion between the freshness of the fruit and the woody notes, which integrate harmoniously thanks to the excellent aging process. Nuances of caramel and cinnamon mix with those of green and dried apple, culminating in a lingering and warm finish that leaves a satisfying sensation of completeness.
Serving this Calvados at a temperature of about 18-20°C allows one to appreciate all its facets. It is recommended to enjoy it alone, as a digestive after a meal, or use it as a refined base for high-class cocktails.
This Calvados is not just a spirit; it is a sensory experience that transports you directly into the traditions and culture of Normandy, making it a must-have for every collector and a valuable gift for lovers of high-quality spirits.
How to serve
Serve to:
20-22°C
When to drink it:
In ogni occasione
Production area
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Château du Breuil
Discover the spirits, production style and story of Château du Breuil.
Distillation
Distillation for Calvados; double distillation in pot stills for whisky expressions; maturation and blending practices for imported rums.
Ageing
Aging and maturation in the château's cellars (chais); use of oak casks for Calvados and whisky; Sherry-cask finishes for some whisky expressions; maturation of rums in the Norman cellars prior to bottling.