The apple trees used in the production of Daron Calvados grow on the chalky, clay soil in the north of Normandy, the Pays d’Auge. To produce this balanced and harmonious Calvados, several varieties of cider apple are used. The bitter and bittersweet varieties give exceptionally rich flavours. To lend distinction and elegance, Daron Calvados orchards are planted with a small number of Pear trees. Daron Calvados is made with the first juice of pressed apples. As soon as fermentation is complete, the fresh cider is placed in the boiler for the first distillation in “alambic a repasse” or Charentais stills. This enables us to obtain the greatest richness of flavour. It is then aged in small oak casks, placed on bare, beaten ground floor, in typical damp, temperate store houses. Lastly, it is the skill of the cellar master that achieves the perfect blending of Daron Calvados. Combining spirits of different ages and using his traditional know how, he blends spirits with complimentary qualities to create the elegance and subtlety of Daron.
Daron calvados is very elegant and subtle. The flavours of preserved plums and hints of walnut that have developed with age combine with a suggestion of caramelised apple and liquorice.