Calvados Pierre is obtained through the double distillation of cider in a traditional copper still called “alambic à repasse” (which translates as "double distillation still"). First of all, the juice obtained by pressing the apples is fully fermented (for 12 months) in 100-year-old oak casks.
The distillation process of Calvados Pierre is innovative and unique in Normandy and involves heating the stills using woodchips. The cider is heated once for the first distillation. Then the alcohol vapours are cooled and condensed between 30 and 35%.
The second heating is to distil what the producers call the “petites eaux”. This process allows only the heart of the distillation to be retained. Thus, Calvados Pierre acquires its first scent: freshly harvested apples cooked in butter, followed by refreshing hints of mint.
Calvados Pierre can be either served as a base for cocktails or used in the preparation of dishes which require a strong flavour and a high alcohol content (in flambéing, sauces, etc.). It can also be enjoyed in a cup of coffee at the end of a meal.