A double distillation Cider apples extract the juice which, completely fermented in a natural way, becomes distilled cider. Cider is transformed into Calvados AOC Pays d'Auge using an iron still, which allows double distillation to be carried out, in two successive heats. This distillation process makes it possible to obtain spirits of complex aromatic intensity. The first heating allows the extraction of “small water” with a volume of 28% vol., which will be distilled for a second time: this is the “Good Heating”, of which only the best will be remembered. Thanks to his know-how and experience, François GRANDVAL continues to carry out all these operations. The brandy obtained, which is still colourless and contains about 70° of alcohol, then goes into the aging cellars.