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Distillation

Distillation

 

DOUBLE DISTILLATION
 
In a traditional pot still
 
The first distillation produces an alcohol at 25-30 °, known as «petite eau»

The second distillation is the “bonne chauffe producing an alcohol at 70°
Alambic charentais à repasse
 
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°
 
Alambic à colonnes
 
Characteristics

-    Strong apple aromas
-    A very fruity flavour
-    Ideal for young calvados
-    Optimal ageing 12-18 years
 
 
Orchards                 Cider                 Ageing

 

 

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