Clos Minotte Millesime Vieux Calvados 1965

Clos Minotte Millesime Vieux Calvados 1965
Calvados can be made either from apples or a combination of apples and pears. A total of 177 different apple and pear varieties are officially recognized by, and permitted under the Calvados appellation laws. Compared to everyday eating apples, these varieties are very high in phenolic compounds and have low levels of acidity.
At least four weeks after the fruit is pressed, the juice is distilled. Usually, single distillations in a column still are employed for Calvados AOC and Calvados Domfrontais. Charentais style Alambic à repasse stills are used more often for Calavados Pays d’Auge. These are semi-continuous and are used for double distillation.