Melted toffee along with subdued notes of spiced apple and honey. Lovely round mouthfeel, with just a finishing touch of smoke and floral notes.

Since the 1800s, the Camut family has grown apple trees in the Pays d’Auge, the finest growing region in Calvados. In Normandy, 800 types of apples are grown; the Camut family grows about 25 of these, all of which are hand-harvested at optimum maturity between October and mid-December. While pears are allowed in Calvados, Camut uses only apples grown on the family property.

During the first two years of aging, Camut Calvados is frequently transferred between barrels in an effort to promote oxidation. No new barrels are used; most have their origin in Limousin and are an average 50 years of age. On its third birthday, the Calvados is placed in large wooden vats or foudres. These are always kept between 2/3 and 3/4 full, which allows for a constant exchange of oxygen, gradual reduction, and concentration of the brandy. The blends are as natural as possible; time alone has mellowed these rich, lush spirits.