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Armagnac Castarède VSOP – 10 years –
TRADITIONAL VSOP Armagnac has to be at least 5 years old. Our VSOP Castarede is a blend of Armagnacs at least 10 years old.
This Armagnac has an amber topaz robe with bronze tints.
Its nose is mellow with walnut, warm spices, cocoa and prunes stone.
The palate is unctuous and reminds us of the above nose flavors with an extraordinary sensation of freshness.
Armagnac CASTAREDE VSOP: Silver Medal at the national challenge of grand eaux de vie of Armagnac in 2000
Silver Medal at the national agricole challenge of Paris in 1991 for our VSOP CASTAREDE
Silver Medal at the national agricole challenge of Paris in 1987 for our VSOP CASTAREDE
Armagnac Castarede Hors d’AGE – 20 years –
A Hors d’Age must be at least 10 years, our Armagnac CASTAREDE Hors d’Age is minimum 20 years old.
Its robe is clear coppery.
It has animal flavors like fur and leather.
This Armagnac has a smooth attack, very agreeable.
It also has pleasant aromas of ripe prune and spices without any asperity.
It is very well balanced and thanks to its numerous qualities it has been awarded several times.
Golden medal for our Armagnac Hors d’Age CASTAREDE at the International Wine & Spirit Competition 2001 in London.
Silver medal for our Armagnac Hors d’Age CASTAREDE at the General Agricole concourses 2001 in Paris.
Calvados Pays d´Auge
Although no official documents exist on its origins, calvados appeared in Normandy several centuries ago. In 1553, Sire de Gouberville, a great agronomist and gastronome who lived in Mesnil-au-val, in the Manche area, noted in his diary that he distilled cider.
As a noble and classy product, calvados undergoes very strict production and quality controls. Before it is marketed it has to be approved by a tasting committee of the French Institute National des Appellation d'origine (INAO). Of course, calvados Christian DROUIN qualifies the “Pays d’Auge” appellation by
º using only cider apples form the Pays d’Auge
º distilling cider by the traditional method: distillation is carried out in two successive stages in a double distillation still.
º obtaining the approval of the French Institute National des Appellation d'origine (INAO) after chemical analysis and tasting by an expert panel. |
