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|DOUBLE DISTILLATION |
| In a traditional pot still |
The second distillation is the “bonne chauffe” producing an alcohol at 70°
- Subtle apple aromas, lasting aftertaste
- The taste becomes rounder and richer over the years
- The maturing and ageing are optimal at 20-25 years
|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°
- Strong apple aromas
- A very fruity flavour
- Ideal for young calvados
- Optimal ageing 12-18 years
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