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The malo-lactic fermentation is blocked to preserve the freshness of the wine and the wine is normally bottled at some point between May and July of the following year
Vacuum distillation is employed
Sourced whiskey 60% Corn
apricot and almond
with an infusion of herbs
Lemorton Reserve Calvados Domfrontais Agave The malo-lactic fermentation is blockedDomfrontais as a Calvados sub appellation requires at least 30% pear cider in the raw material cider for distillation. This one is 70% pear cider, 30% apple. Single distillation. 6 years old. 40% abv. Dry on the front. Very fresh, but with plenty of antique coppery apple y structure. And rich pear. Big honeyed note in the nose. Big aromatics. Nice frame. Lively fruit. Nice roundness. Blossoming fruit notes toward the finish. ch
