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Berneroy Calvados Xo NV

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2.83 5 0.5
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Winemaker's Notes:

Berneroy is situated in the heart of the Pays d'Auge region in Northern France. Cider is produced which is then doubl...

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Least expensive XO Calvados I've come across. It's drinkable but not as delicious as some of the pricier varieties. Read more

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User Reviews for Berneroy Calvados Xo

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Snooth User: cza2099
9852237
2.50 5
12/01/2011

Least expensive XO Calvados I've come across. It's drinkable but not as delicious as some of the pricier varieties.

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Winemaker's Notes:

Berneroy is situated in the heart of the Pays d'Auge region in Northern France. Cider is produced which is then double distilled in pot stills which gives a smooth spirit that greatly improves with oak ageing. Berneroy are eleveurs of fine old calvados produced from large stocks of spitit between 10 and 35 years old allowing them to make well-rounded calva of quality and depth. The Berneroy XO is a blend of Calvados which has been aged for approximately 25 years of age in Limousin oak casks. A distinctive nose of stewed apples with a hint of pear slowly evolves with age to develop more complex aromas of butter, vanilla, baked apple and liquorice. The rich harmony of flavours makes it a perfect aperitif or will compliment fine cheeses. Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite.

Berneroy is situated in the heart of the Pays d'Auge region in Northern France. Cider is produced which is then double distilled in pot stills which gives a smooth spirit that greatly improves with oak ageing. Berneroy are eleveurs of fine old calvados produced from large stocks of spitit between 10 and 35 years old allowing them to make well-rounded calva of quality and depth. The Berneroy XO is a blend of Calvados which has been aged for approximately 25 years of age in Limousin oak casks. A distinctive nose of stewed apples with a hint of pear slowly evolves with age to develop more complex aromas of butter, vanilla, baked apple and liquorice. The rich harmony of flavours makes it a perfect aperitif or will compliment fine cheeses. Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite.

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