Calvados - The best apple brandy from France and the USA

Pommeau de Bretagne Tradition 0.7L 17%Pommeau de Bretagne Tradition is a refined specialty from Brittany, combining the freshness of apple cider with the strength of Lambig de Bretagne AOC to create a harmonious aperitif. This traditional blend is aged in French oak barrels, developing a particularly well-balanced, fruit-forward aroma. The Breton Pommeau owes its origins to the pioneer Guy Le Lay, who first introduced this unique spirit in 1986. Compared to its Norman counterpart, Pommeau de Bretagne is characterized by a more robust, tannic structure and a slightly higher sugar content, giving it a full-bodied yet elegant sweetness. On the nose and palate, fruity aromas of ripe apples and cherries dominate, mingling with subtle oak notes. Careful production from apples grown on the estate's own orchards guarantees the highest quality and authenticity. Ideal as an aperitif or as an accompaniment to desserts – a true taste of Breton culinary culture.

Pommeau de Bretagne Vieille Reserve 0.7L 17% Guy LE LAY, the inventor of the first Breton Pommeau in December 1986, launched the spirit made from apple must and apple brandy, initially under the name "Apéritif des Menhirs" and later as "Pommeau des Menhirs". In contrast to its Norman counterpart, the Breton Pommeau is characterized by a stronger, more tannic structure and also has a higher sugar content (123 g/l instead of 108 g/l). It is produced by cultivating a 40-hectare apple orchard. The Pommeau varieties (AOC) from the Distillerie des Menhirs are still the most awarded in Brittany. The Pommeau de Bretagne Vieille Reserve 0.7L 17% is a true delicacy, a masterful composition of freshly pressed apple juice and the noble Lambig de Bretagne AOC, matured in French oak barrels. Its aromas of walnut and prune transport the senses to a world of sophistication. Served chilled and neat as an aperitif, it unfolds its full splendor and prepares the palate for an exquisite culinary experience. At the table, it harmonizes perfectly with melon and foie gras, its elegant note rounds off the taste experience. As the crowning conclusion to a fine dinner, it unfolds its magic particularly well when accompanied by apple or chocolate desserts. Treat yourself to this pleasure and let yourself be enchanted by the Pommeau de Bretagne Vieille Reserve.

Calvados Morin Extra 0.7L 40% French Calvados High-quality French Calvados can be produced under the optimal conditions of the cave vaulted cellars on the premises of the former Distillerie de Thélème. The ideal climatic conditions, a humid atmosphere, contribute to the optimal maturation of the Morin Calvados. A humidity of almost 100% contributes to a natural reduction in the alcohol content and ultimately creates a softer and more harmonious spirit. Awarded the Silver Laurel Caen 2001, the Gold Medal Paris 2002 and the Gold Medal Paris 2010, the Morin Calvados Extra is a Calvados in a class of its own. It impresses with finesse and a certain elegance. The main aromas of this Calvados are wood and vanilla aromas.

Calvados Morin Hors D'Age 15 years 0.7L 42% History of Calvados Morin The history of the distillery begins in 1889 when Pierre Morin's father founded it in La Haye de Calleville in the Risle valley. A few years later, Pierre took over the business, which was first moved to Brionne and then finally to Ivry la Bataille. In 1945, the distillery was even able to move into the premises of the Distillerie de Thélème, which is very well known in France, and use the facilities there. The property has extensive cellars in which the valuable eau-de-vie can be stored. With over a hundred years of know-how, the French distillery produces high-quality Calvados. The young, selected spirits are initially stored in large barrels made of Limousine oak with a volume of around 300-400L in the cellars mentioned above. There are optimal conditions for the ripening of the Calvados, because the climatic fluctuations there promote oxidation. Calvados 15 ans The Calvados 15 ans was put together from a selection of the best terroirs and is an absolute highlight in its age class. The taste is round and has a full body with balanced tannins before ending in a fruity finish with rich apple notes.

Lambig de Bretagne 0.7L 40% The brandy obtained by distilling still cider, the Lambig de Bretagne is aged in French oak barrels. It is a blend of vintages between 3 and 8 years old. Fresh apple aromas and light wood notes characterize the Lambig de Bretagne. Recommended at the end of the meal for those who prefer fruit flavors, Also tastes very good with a dash of blackcurrant liqueur.

Lambig de Bretagne Hors D'Age, 0.7 L, 40% Obtained by distilling still cider, Lambig de Bretagne is aged in French oak barrels for over 10 years. Delicate spicy wood aromas, a delicacy on the palate. Recommended as a digestif for those who prefer the roundness of a great brandy.

Laird`s Applejack 0.7L 40% The history of Laird`s Applejack Laird`s Applejack can look back on a long and eventful history. It is manufactured by Laird & Company, which can be traced back to 1698. At that time, the Scotsman Alexander Laird moved to America with his sons Thomas and William and began producing Laird's Applejack for home use and for good friends. The fact that Alexander Lairds produced Applejack was simply due to the fact that apples were a cheap and readily available product at the time and one of his sons already had experience in distilling from Scotland. The quality of Laird's Applejack quickly spread and so they began to produce Applejack on a larger scale. The company grew quickly and by 1760 Lairds was already supplying the American armed forces with its Applejack. There are even documents that prove that George Washington asked the Laird family for the recipe for applejack, which was sent to him. It can therefore be assumed that George Washington produced apple brandy or applejack in his own distillery in addition to rye whiskey. Laird's business continued to run successfully until a fire destroyed the distillery in 1849. However, under the leadership of the then manager Robert Laird, it was rebuilt within just two years and production of applejack was resumed. Another setback occurred when the distillery had to close during Prohibition. However, the production of non-alcoholic apple products, such as apple sauce, helped the company overcome this difficult time. Laird & Company is now run by the eighth generation of the Laird family, making it the oldest family-run distillery in the USA! The production of Laird's Applejack The basis for Laird's Applejack is, of course, apples. These are harvested in autumn, when the fruit is particularly sweet and juicy. Immediately after harvest, the apples are pressed and the resulting naturally cloudy apple juice is spontaneously fermented. After fermentation, the apple mash is distilled and filled into charred oak barrels to mature. After several years of maturation, the resulting apple brandy is blended with neutral spirit to make applejack and bottled at 40% vol. The taste of Laird's Applejack Laird's Applejack has the expected beautiful aromas of fresh apples on the nose. You can also clearly tell on the palate that 3 kilos of fresh apples were used for one bottle of Laird's Applejack. The aftertaste of Laird's Applejack is long, but somewhat weaker than that of its colleague Laird's Bonded Apple Brandy.

Laird`s Rare Apple Brandy 12 Years The history of Laird`s Rare Apple Brandy 12 Years Laird`s Rare Apple Brandy 12 Years is produced by Laird & Company. The origins of Laird & Company go back to 1698, when the Scotsman Alexander Laird moved to America and produced apple brandy for home use together with his sons William and Thomas. As friends of the Lairds naturally also tried their apple brandy, word got around about its quality and production capacity was quickly reached. The Lairds therefore decided to produce their apple brandy on a larger scale from then on and enjoyed great success with their products. Even George Washington wrote a letter to the Laird family to ask for the recipe for their apple brandy. George Washington probably produced apple brandy as well as rye whiskey in his own distillery.Above all, the status as official supplier to the American troops brought Laird's Apple Brandy great renown and equally large sales volumes in the decades that followed. The Laird family also successfully mastered a fire in 1849, in which the distillery burned down to the ground, and the legally mandated production stop during Prohibition. One secret of the good management of Laird & Company is certainly that the company has always been family-owned. The eighth generation of Lairds now runs the distillery and produces the famous apple brandy. Laird & Company is the oldest family-run distillery in the USA. The production of Laird's Rare Apple Brandy 12 years As in the early days of the distillery, only fully ripe and healthy apples are used to produce Laird's Rare Apple Brandy 12 years. These are freshly pressed after the harvest in autumn and the resulting juice is spontaneously fermented in large oak tanks. Since spontaneous fermentation always depends heavily on natural conditions, the duration of fermentation varies between seven and thirty days. After the apple juice has finally fermented completely, it is distilled and filled into heavily charred oak barrels for storage. There Laird's Rare Apple Brandy matures for at least 12 years and is then bottled at a strong 44% ABV. To produce a bottle of Laird`s Rare Apple Brandy 12 years, 16 pounds of fresh apples are needed! The taste of Laird`s Rare Apple Brandy 12 years Despite its age, Laird`s Rare Apple Brandy 12 years has aromas of surprisingly fresh apples on the nose, which together with notes of oak and vanilla create a beautiful overall picture. On the palate, the notes of apple and oak barrel in Laird`s Rare Apple Brandy 12 years also blend very well. The 44% vol. gives Laird`s Rare Apple Brandy 12 years a good structure. The aftertaste of Laird`s Rare Apple Brandy 12 years is reminiscent of an old cognac and should be enjoyed as such.

Daron Calvados Fine, 0.7 L, 40% This fine Calvados is made from Peau de Chien, Douce Moen, Clos Renaud and many other traditional and local apple varieties. This cognac bears the coveted Appellation Contrôleè Pays d`Auge imprint (the highest quality level for Calvados).After fermentation, the apple and pear mash is distilled twice in copper stills and then matured in oak barrels to harmonize its aromas. This Calvados is pleasantly fruity and refreshing on the nose.On the palate, there is an intense apple aroma that is always round and gentle, followed by a long and warming aftertaste. No wonder, then, that this first-class Calvados is served in Lufthansa's First Class!