Pays D'Auge Calvados

This is an apple brandy (and sometimes pear) that must adhere to the strictest production rules of all Calvados appellations. It is made by fermenting apples (and up to 30% pears) grown within the defined Pays d'Auge geographical area into a dry cider. This cider must then be double-distilled in a traditional copper pot still (an alambic à repasse). Finally, it must be aged for a minimum of two years in oak barrels.