Calvados Coquerel
At Maison Coquerel, Calvados is still produced in accordance with the old Normandy tradition using the latest technology. Only the best apple varieties that Normandy has to offer are washed, crushed and processed into mus after the harvest. It is conveyed by a press and the apple juice it produces is called must.
This must has been fermenting naturally for several months, gradually turning the sugar into alcohol. Apple cider is created. After fermentation, it is distilled to eau de vie de cider (apple brandy). It is burned in copper pot stills. Finally, the Calvados matures in oak barrels (Limousin oak). To produce a bottle of Calvados (70cl, 40% vol.), 6 kg of apples or 5 liters of cider are required.
All Coquerel's Eau-de-Vie products are AOC certified and all the orchards with which the house works are recognized by INAO (National Institute for Designation of Origin).
This must has been fermenting naturally for several months, gradually turning the sugar into alcohol. Apple cider is created. After fermentation, it is distilled to eau de vie de cider (apple brandy). It is burned in copper pot stills. Finally, the Calvados matures in oak barrels (Limousin oak). To produce a bottle of Calvados (70cl, 40% vol.), 6 kg of apples or 5 liters of cider are required.
All Coquerel's Eau-de-Vie products are AOC certified and all the orchards with which the house works are recognized by INAO (National Institute for Designation of Origin).
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