It gleams with a warm, amber-gold hue. The nose is an intricate and inviting blend where the classic apple and pear notes of Calvados are elegantly intertwined with whispers of vanilla, honey, and a subtle, toasty oakiness from the whisky cask. Hints of baking spice and a touch of rancio add depth. On the palate, it is silky, rounded, and beautifully balanced. The vibrant apple core is enriched by flavors of toffee, dried apricot, and a gentle, spicy warmth. The finish is long, smooth, and dry, leaving a lingering, harmonious memory of stewed apple, vanilla, and a whisper of peat smoke or grain, depending on the cask.

How To Enjoy Roger Groult Pays d’Auge Whisky Finish Calvados 

• Serving Temperature: Best enjoyed slightly warmed in the hand at room temperature (18-20°C / 64-68°F) to release its full spectrum of aromas.

• Classic Serving: The perfect digestif, to be sipped neat from a tulip or snifter glass. It also makes an exceptional base for a refined Apple Old Fashioned.

• Food Pairing: A sublime partner for a dark chocolate dessert, a creamy blue cheese, or a classic tarte tatin. Its complexity also stands up well to a fine cigar.