Calvados 12 ans has aged 12 years in oak barrels, with 25% of new oak.

Terroir
CLAY AND OXFORDIAN MARL SOIL.
Varieties
80% OF BITTERSWEET APPLES
20% OF ACID APPLES
Harvesting
FROM SEPTEMBER TO NOVEMBER
Alcohol cont.
42 % VOL.

Techniques used
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out one month after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Aging: Twelve years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.

Tasting notes
Eyes: Golden mahogany. Clear and brilliant, bright meniscus, fine legs.
Nose: Intense, complex, with hints of roasted coffee, of confit apples and vanilla. The aromas of apple develop gradually to become dominant.
Mouth: Sweet, slight bitterness, intense and round, well built and fruity. Good concentration.