Made by Martayrol, a family distiller with orchards and a distillery in the village of Cambremer, both lying in the heart of the Pays d’Auge. However, Calvados Chauffe Coeur is not Pays d’Auge due to its comprising Calvados Appellation (single distillation) and Pays d’Auge (double distillation).
Calvados Hors d’Age Chauffe Coeur is aged a minimum of 15 years in Limousin oak casks. We are delighted to report that no sugar or caramel coloring is added.
96-100 points Wine Enthusiast
Classic/Highest Recommendation* The complex bouquet offers scents of very toasty baked apple, pie crust, spicy and rancio notes, walnut meat, butterscotch and hard cheese. Entry taste is like caramel-covered apple, baked apple with cinnamon and honey; the sweetness level rises at midpalate as the flavor profile grows more succulent, plump, and buttery. Hints of rancio in the finish. Wonderful. (7/2008)
The making of Calvados Chauffe Coeur:
Origin: According to the original and ancient recipe, the Calvados Chauffe Coeur are a blend of Calvados Appellation (single distillation) and Calvados Pays d’Auge (double distillation).
Apples: a wide variety of acid, bittersweet cider apples are used; they are pressed by varieties and each juice is stored individually in stainless steel vats until the first fermentation ; then the juices are blended for the specific purpose of making Chauffe Coeur, the blend undergoes a second fermentation and is left to age for a minimum of one year.
Distillation: Single and double distillation; for the double distillation, the heads and tails are discarded; only the heart of the distillation, where all the aromas and fruit are nestled, are used for making the Chauffe Coeur quality.
Aging: in old 12hl oak barrels from the Limousin. Old oak is used in order to preserve the fresh taste of the apples.
Blending: Usually, the blending takes place about a year before the final product is meant to be bottled, when the various eaux de vie have aged well and for a long time. At that time also, if some strength reduction is needed, it will be done, slowly and little at a time over a few months. Chauffe Coeur Calvados are sold at 43% vol., the best volume according to the cellar master. There is no sugar, caramel or color added.