This is Calvados du Pays d’Auge appellation, meaning it was distilled twice. The two step process is known as “repasse.”
The 20-year-aged blend of apple and pear gives off lingering notes of wood, candied fruit and spice.
The nose reveals complex aromas of vanilla, gingerbread, leather and apple tarte tatin.
The palate is smooth and harmonious with a long lingering finish on coffee notes.
The Calvados Morin can be enjoyed as an aperitif, during a meal or as an after dinner digestif.
Used in many cocktails, calvados adds a surprisingly festive touch. It can also accompany sole fillets, and is delicious with roast fowl and in patisseries.
Amateurs like to drink it after the meal as a digestif. Served in a brandy or tulip glass, it will gently warm up to reveal its complete bouquet. It should be tasted in small mouthfuls giving it time to delight the taste buds. Once the glass is empty, it will still give off lingering notes of wood, candied fruit and spice.
The history of Calvados Morin began in 1889 in La Haye de Calleville in the Risle Valley, before Pierre Morin succeeded his father and transferred his small family business to ...
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