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    Adrien Camut Calvados 12-Year


    Adrien Camut Calvados 12-Year

    Since the 1800s, the Camut family has grown apple trees in the Pays d’Auge, the finest growing region for Calvados. In Normandy, 800 types of apples are grown; the Camut family grow about 25 of these, favoring historic varieties endemic to the region that produce richer, less volatile spirits than are commonly found in the region. The apples are hand-harvested at optimum maturity between October and mid-December on the 45-hectare estate, which is planted with hautes-tiges orchards (tall trees from standard rootstock planted wide apart) that are fertilized and aerated by Limousin cows. While pears are allowed in Calvados production in the Pays d’Auge, only apples grown on the Camut property are used in Camut Calvados, and nothing is reserved for cider production.

    After crushing and pressing, the juice undergoes long fermentation, resting in oak barrels for 10–11 months. In September, the cider is double-distilled on the property’s two, wood-fueled copper pot stills (one of which is 75 years old) and proofed with rainwater. Large vats and tonneaux are filled no higher than 75% to speed evaporation and remove volatile components from the young brandy. No new barrels are used; most originated in Limousin and are an average 50 years of age. During its first few years of aging, Camut Calvados is frequently transferred between vessels to promote oxidation. Even older brandy is exposed to air at least once a year to allow for a constant exchange of oxygen, gradual reduction, and concentration of the brandy; more brandy is lost to evaporation than this coveted estate bottles each year. The blends are as natural as possible; time alone has mellowed these rich, lush spirits.

    About this Calvados:

    Calvados produced by seventh-generation distillers Jean-Michel, Emmanuel, and Jean-Gabriel Camut in the Pays d’Auge region of Normandy, France, at Domaine de Semainville

    Distilled from 100% apples grown in orchards planted in the hautes-tiges style; many of the apples are heritage varieties

    Cider is fermented in wood for 10–11 months

    Twice distilled on copper pot stills fueled by wood

    Aged a minimum of 12 years

    Reduced with rainwater and aged in large vats and tonneaux made primarily of Limousin oak and filled no higher than 75% full to promote oxidation; no new wood is used

    Baked apple crumble with crème fraiche and clover honey leads to echoing notes of fresh green apple skin, apple confit, and smoked apple with lingering baking spice

    40% ABV




    Producer Calvados Adrien Camut


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    Near North

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    1167 N Howe Street
    Chicago, IL 60610

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