The making of Calvados Chauffe Coeur:
Origin: According to the original and ancient recipe, the Calvados Chauffe Coeur are a blend of Calvados Appellation (single distillation) and Calvados Pays d’Auge (double distillation).
Apples: a wide variety of acid, bittersweet cider apples are used; they are pressed by varieties and each juice is stored individually in stainless steel vats until the first fermentation ; then the juices are blended for the specific purpose of making Chauffe Coeur, the blend undergoes a second fermentation and is left to age for a minimum of one year.
Distillation: Single and double distillation; for the double distillation, the heads and tails are discarded; only the heart of the distillation, where all the aromas and fruit are nestled, are used for making the Chauffe Coeur quality.
Ageing: in old 12hl oak barrels from the Limousin. Old oak is used in order to preserve the fresh taste of the apples.
Blending: Usually, the blending takes place about a year before the final product is meant to be bottled, when the various eaux de vie have aged well and for a long time. At that time also, if some strength reduction is needed, it will be done, slowly and little at a time over a few months. Chauffe Coeur Calvados are sold at 43% vol., the best volume according to the cellar master. There is no sugar, caramel or color added.
The VSOP Chauffe Coeur Calvados is aged a minimum of 6 years in oak.
4 stars. Highly Recommended. “Up front, there’s a stunning array of ambrosial scents, including baked apple strudel, clove, cinnamon, apple peel, and unsweetened apple juice; later sniffs pick up riper, earthier fragrances, such as cigar box, pipe tobacco, brambles, tomato vine, black tea, and tree bark. Entry is stone dry, tart, and astringent, and only mildly apple-like, but more than anything it’s the mouth-puckering tartness that rules the day; midpalate suddenly turns richer and spicier as the taste profile at this point doesn’t wholly reflect the entry stage, and that’s fine by me as the flavor becomes intensely orchard fruit-like and zesty. Finishes long, ripe, spicy (allspice now), and bittersweet.” (Paul Pacult, The New Kindred Spirits, 2021)
95 points. Gold medal "Exceptional."
Beverage Tasting Institute, 2012
Highly Recommended / 90-95 / Best Buy "Aromas of baked apple and wood with subtle scents of nutmeg, apple peel, flowers and earth. Entry is austere at first then explodes in assertive waves of apple pastry, mineral, stone and oaky vanilla; a delicious layer of honey/light toffee is added at midpalate. Finish is elegant, dry to off-dry, and wonderfully toffee-like."
The Hors d’Age Chauffe Coeur Calvados is aged a minimum of 15 years in oak.
"Top 50 Best Spirits 2008"
Wine Enthusiast, Dec. 2008
Highest Recommendation / 96-100 / Best Buy "The complex bouquet offers scents of very toasty baked apple, pie crust, spicy and rancio notes, walnut meat, butterscotch and hard cheese. Entry taste is like caramel-covered apple, baked apple with cinnamon and honey; the sweetness level rises at midpalate as the flavor profile grows more succulent, plump, and buttery. Hints of rancio in the finish. Wonderful."
"Highest Recommendation / 5 stars"
Spirit Journal, Sept. 2007
French Onion Soup with Calvados from Christine
Zed Cocktail from the Savoy Stomp