Ambrosia is Emmanuel Camut's version of Pommeau (a Norman aperitif of apple juice cut with Calvados). The juice is reduced to a dark, concentrated nectar and then blended with 4 year old Calvados. Then everything is aged for one year in small oak barrels. The result is absolutely delicious, drink it neat alone or with dessert... this is a rare treat that we are excited to share -- only a handful of bottles find their way to the US each year! ** PLEASE NOTE: due to extremely limited quantities, only 2 bottles per customer, please.** About the Domaine: Adrien Camut is largely credited with redefining the image of Calvados in France in the 1960s, using double distillation and a solera-aging method to make the first apple brandy that rivaled top Cognacs and earned placement in Michelin-starred restaurants across the country . His grandsons Emmanuel, Jean-Gabriel and Jean-Michel continue the tradition today. The Camuts never make single-vintage Calvados; everything is bottled from soleras, perpetual reserves of Calvados where old juice is aged in large foudres and is partially topped up with the new vintage year after year. To top it off, the new Calvados is proofed down with rainwater before going into the soleras, so there is a lighter alcohol touch here. The result is a magic combination of pristine, deeply complex fruit in the younger bottlings and more confit, baked fruit, caramel apples, toffee or butterscotch in the older reserves. All have an intense texture and depth that you don’t often find in Calvados, and especially at such a reduced alcohol level.
Related
Related
Related
Related