CA - Spirits Portfolio

both comforting and complex. On the palate, gentle notes of honeysuckle and subtle sawdust emerge, adding depth and warmth. Perfect for sipping neat or enhancing cocktails, this Calvados offers a delightful journey into traditional French craftsmanship.

BRANDY CALVADOS

DISTILLERIE COQUEREL FRANCE Since 1937, Manoir du Coquerel has been producing AOC Certified Calvados in Normandy from a variety of different apples grown on their estate, as well as on neighboring farms that they have been working with for several decades. Coquerel Calvados VSOP 80PF / 700ML A VSOP known for its fruity and floral aromas resulting from a blend of Calvados aged of a minimum of four years. Slightly ambered tints with mahogany glints. A complex nose opening on candied fruits and gingerbread notes evolving towards wood and vanilla scents. Coquerel Calvados VS 80PF / 700ML Coquerel Calvados VS 700ml is a standout expression from Domaine du Coquerel, carefully crafted to showcase the rich heritage of Normandy apple brandy. This VS Calvados has been patiently aged for two years in French oak casks, allowing it to develop a beautifully balanced profile. The nose welcomes you with inviting aromas of caramel and fresh Normandy cider, setting the stage for a tasting experience that is Kindred Spirits: Calvados FRANCE

Cognac

When it comes to brandies, nothing competes with France’s amber trio; Cognac, Armagnac and Calvados, each a pure product of its own terroir. Cognac comes from a sector of chalky soil near the town it’s named for, in

Armagnac

the

Charentes region north of Bordeaux. Armagnac’s territory lies south of the Garonne river in the Midi-Pyrénées region once known as Gascony, of Musketeer fame. Made with white wine from three areas—in ascending order of excellence, Haut-Armagnac, Ténarèze and Bas Armagnac Apple orchards replace vineyards in Normandy, where Calvados , familiarly called calva, was named after one of the departments in which it’s made—double-distilled from apple mash fermented with yeast. First recorded in the 16th century, calva is the basis of the trou Normand, the pause during a hearty meal for a nip. —FRANCETODAY.COM

CALIFORNIA SPIRITS PORTFOLIO

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