The historic Chateau du Breuil is situated at Le Breuil en Auge, in the heart of the Pays d'Auge area of Normandy and makes some of the finest apple brandy in the region from its 22,000 apple trees. The estate makes AOC Pays d'Auge Calvados only from cider apples grown in their own orchards and the spirit is double-distilled for extra smoothness. The distillation process takes place between the beginning of winter and June 30th of the following year. To make one litre of Calvados, approximately 27 kg apples - equivalent to 20 litres of cider - are necessary. This award-winning 'Fine' is aged in oak casks for 2 years before bottling, the interaction between wood,air and alcohol imparting subtle aromas and a particularly smooth texture to the Calvados.
Glorious aromas of baked apple, orange zest and caramel with hints of mint and vanilla. Smooth in texture with honeyed flavours suggesting butterscotch and toffee leading to a long, smoky finish. It is customary to drink a shot of calvados called Trou Normande halfway through a meal to prepare the stomach for the courses to follow. Great also as a digestif. Try adding to apple pies, rabbit stews or veal chops and apples in a cream sauce.