SC - Spirits Portfolio

BRANDY CALVADOS

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. Calvados Coquerel Fine 80PF / 375ml / 750ml Made with naturally fermented, then distilled apple cider. Aged for 2 years in French Oak Barrels. Aromas and flavors of dried and spiced pear,

caramelized nuts, and pepper with a soft, dryish light to-medium body and a tingling, stimulating, breezy finish with notes of apples in cream, delicate spice, minerals, and oak finish. A pleasant, easy drinking

AGE GRACEFULLY

Calvados with good versatility. Calvados Coquerel VSOP 80PF / 750ml

A VSOP with a fruity, floral aromas resulting from a blend of Calvados aged of a minimum of four years. Ambered tints with mahogany glints. A complex nose opening on candied fruits and gingerbread notes evolving towards wood and vanilla scents. Calvados Coquerel XO 80PF / 750ml A deliciously soft, rich, and fruity Calvados made with spirit aged between eight and fifteen years in oak. For the first part of its maturation, Calvados Coquerel is rested in new oak barrels, before being transferred into smaller old barrels with give the spirit its smoothness.

Kindred Spirits: 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 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

Calvados

FRANCE

Cognac

—FRANCETODAY.COM

Armagnac

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