Calvados

Normandy in a glass. Calvados is apple (and sometimes pear) cider distilled twice and aged under the cool, humid skies of northern France. Casa de Vinos sources from farmhouse producers who ferment wild, distil on copper and let the spirit rest in well‑seasoned Limousin oak for as long as necessary — often decades.

The result? Aromas of baked apple, vanilla custard and hay after rain. At casadevinoslounge.com.au we serve Calvados in a Spiegelau tulip, sometimes alongside a tarte tatin slice, to illustrate how oak‑maturation concentrates orchard DNA. Whisky Abbey visitors already know the drill: our annual “Apple Brandy Break” masterclass sells out within hours (sign‑ups at whiskyabbey.au).

Cocktails & kitchen. Home bartenders love Calvados for its dual identity: fruit‑forward like Cognac, yet bright enough to lift citrus. Use it in a Normandy Old Fashioned (with cider syrup) or shake a Corpse Reviver #1. Chefs meanwhile splash VSOP Calvados into pork jus. Trade customers can email wholesale@casadevinos.com.au to bring heritage producers onto the back‑bar.

For corporate gifting, consider a vintage‑dated bottle that captures a single orchard harvest — sales@casadevinos.com.au will box it with wax‑sealed apple chips from our neighbours at Queen Vic Market. One sip and you’re under a Normandy apple tree.