Distillation
| DOUBLE DISTILLATION |
| In a traditional pot still The second distillation is the “bonne chauffe” producing an alcohol at 70° |
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| Characteristics - Subtle apple aromas, lasting aftertaste - The taste becomes rounder and richer over the years - The maturing and ageing are optimal at 20-25 years |
| SINGLE DISTILLATION |
| In a column still The cider is heated until it transforms into vapour The vapours are then cooled in the still to produce an alcohol at 70° |
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| Characteristics - Strong apple aromas - A very fruity flavour - Ideal for young calvados - Optimal ageing 12-18 years |
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