Calvados & apples.
Apple brandy Calvados is perhaps the most French of all drinks.
Calvados got its name when a Spanish warship named ”El Calvador” ran aground off the coast of Normandy in the 1600s.
What few Swedes have not yet discovered the miracle-working power as a good Calvados has the rights of a dinner. In Calvadosens promised land is called ”le Trou Normand”. One option that every restaurateur should offer its guests.
Calvados is after a good dinner a brilliant digestif to round off the meal perfectly and also significantly eases digestion.
To find the Calvados with personality and high quality is essential to test the artisanal Calvados made from local growers in the Pays d'Auge. One of these is Christian Drouin with his Calvados Coeur de Lion ». Christian Drouin is considered by the international trade press is today the world's foremost producer of Calvados.
Christian Drouin buys most of its apples from different contracted growers. To produce a bottle of Coeur de Lion, you will use 15-20 kg of apples. Like other high-class spirits wins Calvados in oak barrel storage. The stored Calvados characterized by oak character from fatlagringen.Christian Drouin is considered by the international trade press is today the world's foremost producer of Calvados.
Coeur de Lion has won over 250 medals and awards at Calvados tests worldwide.
On Yxtaholms Castle is one of the most unique collections of Calvados. The collection is also one of Europe's most exclusive vintage collections.
Welcome to us to taste the apple extract – a good Calvados.