The Camut family has been making calvados for nearly two centuries. This is a delicious spirit created in pot stills, the oldest of which dates back to the 1920s. The result is a big, spiced apple palate, with toffee on the nose and hints of tarte tatin on the finish.
The Camut estate grows a staggering 800 types of apples on their bucolic property in the heart of the Pays d'Auge region of Calvados. This, and the maturation in large semi-full oak barrels, creates a spirit with surprising complexity and softness for a relatively young brandy. The Pays D'Auge AOC requires double distillation in copper pot stills, but the Camuts go a step further by using wood fire to power the still the old fashioned way.