Since the 1800Ős, the Camut family has grown 115 acres of apple trees in the Pays dŐAuge, the finest growing region for Calvados. In Normandy, 800 types of apples are grown; the Camut family grows about 25 of these, all of which are hand-harvested at optimum maturity between October and mid-December. While pears are allowed in Calvados, only apples grown on the Camut property are used in Camut Calvados. ,,Cider is made from these apples and rests in oak barrels for ten or eleven months. In September, the cider is double-distilled with two of the propertyŐs wood-fueled stills, one of which is 75 years old. It enters the barrels at 126 proof, then is reduced by about 20 proof. During the first two years, the Calvados is frequently transferred between barrels in an effort to promote oxidation. No new barrels are used; most have their origin in Limousin and average 50 years of age. For its third birthday, the Calvados is placed in large wooden vats or foudre. These are always kept between 2/3 and 3Ú4 full which allows for a constant exchange of oxygen and gradual reduction and concentration of the apple brandy. The blends are as natural as possible: Time alone has mellowed these rich, lush spirits. ,
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