Calvados Vintage 1963 AOC

NEW YORK TIMES, Jason Wilson, October 16, 2014:

“It was one of the strangest, most complex spirits I'd encountered: aromas and flavors of both forest and bakery — butterscotch, pine, mushroom, chocolate, exotic spices — and, above all, the taste of the greatest fresh apple tart .”

Comments from Martine Nouet at a luncheon of the Gastronomic Press on May 17, 2003: - color: copper with old gold highlights - Nose: aromas of cider apples, citrus fruits (grapefruit), dried herbs, wild mint. The wood present remains discreetly in the background, with notes of cinnamon and licorice.

- Palate: the attack is frank, very lively and fresh. Lots of fat and body. Very great aromatic complexity with, in order of appearance, tangy flavors of apple compote which slowly evolve into a more pastry register: hint of cocoa, chestnuts, candied, spices, ginger. Then successively appear aromas of honey, flowers, vanilla, to finish with flavors of roasted coffee and toffee: a real wheel of flavors. The finish is long, warm, with notes of spices and licorice to return to the apple cooked in butter.

A superb Calvados, complex, charming, and full-bodied, achieving a perfect compromise between wood and fruit.