"Thrilling for its age. Light amber in color, the warm, friendly aromas of wildflowers and honey swirl in contrast to the bracing spice in the mouth...serious apple-peel flavor, smoky grilled apple, and complex, dry tannins, that continue through the long finish" - 93 PTS, VINOUS MEDIADISTRIBUTOR NOTES:TASTING: “Baked apple crumble with crème fraiche and clover honey leads to echoing notes of fresh green apple skin, apple confit, and smoked apple with lingering baking spice (41% ABV)”PRODUCTION:-Cider is fermented in wood for 10–11 months-Twice distilled on copper pot stills fueled by wood-Aged a minimum of 12 years-Reduced with rainwater and aged in large vats and tonneaux made primarily of Limousin oak and filled no higher than 75% full to promote oxidation; no new wood is usedABOUT THE PRODUCER: "Since the 1800s, the Camut family has grown apple trees in the Pays d’Auge, the finest growing region for Calvados. In Normandy, 800 types of apples are grown; the Camut family grow about 25 of these, favoring historic varieties endemic to the region that produce richer, less volatile spirits than are commonly found in the region. The apples are hand-harvested at optimum maturity between October and mid-December on the 45-hectare estate, which is planted with hautes-tiges orchards (tall trees from standard rootstock planted wide apart) that are fertilized and aerated by Limousin cows. While pears are allowed in Calvados production in the Pays d’Auge, only apples grown on the Camut property are used in Camut Calvados, and nothing is reserved for cider production."
