The different varieties of cider apples are pressed to obtain a juice which, when fermented, becomes cider to be distilled. Distillation, carried out in an iron still, reveals a colourless “brandy”. It is a long process, which is carried out in two successive heats. This alcohol must then remain in oak barrels to acquire its qualities. It takes at least two years of baking for the brandy to deserve the name of “Calvados du Pays d'Auge”; but obtaining a Calvados Hors d'Age takes much longer... Made with respect for tradition, our Calvados Pays d'Auge Appellation of Origin aged for 10 years in oak barrels. The weather, the choice of barrels, the atmosphere of the cellar and the know-how exert an influence on the aromas of Calvados. The tannic materials of the wood give it an increasingly amber color. Calvados acquires its finesse and aromas of candied apples thanks to exchanges with wood and air.