Over 180 traditional cider apple varieties are approved to be used in the making of Berneroy Calvados. Made in the northern region of Normandy and harvested between September and November, the apples are then washed, crushed and pressed to produce the freshest and finest juice.
The juice is then allowed to spontaneously ferment using the wild yeasts present on the skins of the apples naturally until it reaches an abv of between 5-6%. At this point, the cider is put into the traditional calvados copper still and once the distillation process is complete it is then put into French oak barrels for a minimum of 2 years before it can be sold as calvados. The Bernaroy Master Blender then combines the various eaux-de vie (the distilled liquids) to create the house style that has made Berneroy Fine Calvados so well loved.
This has an apple-y aroma and warming flavour and is a blend of 2 and 3 year old calvados. Can be served on the rocks or in a variety of cocktails.