Calvados 15 ans has aged 15 years in oak barrels. The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
|TASTING NOTES|
• Colour
Gold colour. Clear and brilliant, bright meniscus, fine legs .
• Nose
Powerful and intense, fine, complex, without aggression. First impression is of wood and vanilla. After swirling, floral and citrus (mandarins and oranges).
Data sheet
Specific References
Your review appreciation cannot be sent
Report comment
Report sent
Your report cannot be sent
Write your review
Review sent
Your review cannot be sent
Myth is a single malt whisky finished in a range of specially selected ex-bourbon and rejuvenated oak casks., bottled at 40% abv. (43% in the USA)
Miracielo is produced by hand using the original La Antigua Guatemala recipe from 1953, in small batches.
During the ageing process, fresh plums, sultanas and vanilla are added by hand, macerating and giving it its unique aromatic profile. Symbolising its artisanal, hand-made profile, the leather collar that adorns its neck is also handmade.
Many years ago, they filled new make Finlaggan into Rioja Red Wine Hogsheads. Coming from the Rioja region within the Basque country of Spain, these Hogsheads have given the signature heavily peated Finlaggan an extra layer of rich mouth coating red berried fruit flavours. The result is a truly mouthwatering sweet and smoky dram to savour. The extrac-tion from the oak casks has given this whisky a beautifully rich natural coppery rose gold colour.
The rich honey flavour adds a sweetness to the flavour profile, the wonderful hand-picked calamansi lime contributes distinctive citrus notes while the fiery local pepper, siling labuyo adds a touch of heat and spice.
The Calvados Réserve is aged for 3 years in oak barrels with 25% new barrels.
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.Aging: Six years minimum. In toasted 400 L oak barrels, 25% of which are new.
Calvados 15 ans has aged 15 years in oak barrels. The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.