Production begins with a careful selection of 5 varieties of the finest quality apples in the Pays d’Auge region of Normandy in France. A mild climate and clay rich soils give Château Du Breuil the ideal conditions in which to grow their 22,000 apple trees. These apples are picked at their peak and then allowed to ferment due to the presence of natural yeast, with no additives to accelerate the process.
The distillation process takes place between the beginning of winter and June 30th of the following year. To make one liter of Calvados 100% pure alcohol, about 27 kg apples or 20 liters of 5% volume cider are necessary.
Double distillation in a Charentais pot still is followed by ageing in French Limousin or Troncais oak casks, first in new casks then older casks for a longer period of slow maturation.
Château du Breuil’s attention to detail produces a spirit with smooth rounded flavours and an impressive bouquet.
The UK Bar Group (UKBG) organised a Calvados cocktail competition in March 2011, using Château du Breuil. Click here to see the recipes of the winner, Karin Engele, and two runner-ups.For more information on Calvados click here