An exceptional terroir
The recipe for Calvados Daron, situated in the heart of the Pays d’Auge, the most prestigious calvados appellation, has been handed down through five generations. Each stage in the production process, from apple picking to aging, is regulated.
The apple trees used to make Calvados Daron grow on shallow clay-limestone soil in the north of the Pays d’Auge. Several different types of apple are used to make a well-balanced and harmonious calvados. Tart apple varieties will develop the necessary richness of flavor, while sharp apple varieties and some perry pears (a varietal) are added to the Calvados Daron mix in order to give it a fresh, acidic touch to achieve refinement and elegance.
Traditional double distillation
Only the first press juice is used to make the cider that will produce Calvados Daron. As soon as it has fermented, the fresh cider is placed in the boiler to be distilled in small pot stills.
Calvados Daron is aged slowly in small, old oak casks.
The cellar master, drawing on knowledge handed down from one generation to the next, carries out the highly skilled task of blending Calvados Daron, combining spirits of different ages and from different batches to make a well-balanced, complex and highly refined calvados.
Succulent nose, not in the least aggressive, with an attractive smell of apples. Fruity aromas of fresh apple, pear and vanilla.
Powerful aromas of caramelized apple and crushed walnut, mingled with spicier notes of cinnamon and licorice. A very old calvados with superbly persistent flavors.
Perfect with warm apple tart and a spoonful of fresh Normandy cream.