Since the 1800s, the Camut family has grown 46.5 hectares of apple trees in the Pays d'Auge, the finest growing region for Calvados. In Normandy, 800 types of apples are grown; the Camut family grow about 25 of these, all of which are hand-harvested at optimum maturity between October and mid-December. While pears are allowed in Calvados (actually mandatory in the Domfrontais region with a minimum of 30%), only apples grown on the Camut property are used in Camut calvados.

Cider is made from these apples and rests in oak barrels for 10 or 11 months. In September, the cider is double-distilled with two of the property's wood-fueled stills, one of which is 75 years old. It enters the barrels at 126 proof, then is reduced by about 20 proof. During the first 2 years, the calvados is frequently transferred between barrels in an effort to promote oxidation. No new barrels are used; most have their origin in Limousin and average 50 years of age.

For its third birthday, the calvados is placed in large wooden vats or foudres. These are always kept between 2/3 and 3/4 full, which allows for a constant exchange of oxygen and a gradual reduction and concentration of the apple brandy. The blends are as natural as possible--time alone has mellowed these rich, lush spirits.

Tasting notes:

A blend of Calvados that is a minimum of 50 years old, spanning to 100 years old, this special brandy is rare and in limited supply. Wonderful nose combines nuts and preserved apples. The mouth has a superb texture, combining baked apples and spice with a creaminess including notes of exotic vanilla. A subtle wood spice emerges and meshes well with the fruit, showing the age of this beautiful Calvados but never overwhelming the fruit. The finish is long, and continues in gentle waves reminiscent of the sun evaportating the morning dew over the rolling hills of Normandy.