Colour: Shiny, golden copper colour. Fragrance: Mainly apple (so characteristic of the Pays d'Auge) with vanilla also discernible. Well-balanced. Taste: Smooth and fruity with an incomparable elegance and aromatic richness. Aftertaste : Full of personality and length. Blend : Calvados varieties of 3 to 5 years of age. Produced from a blend of Calvados varieties from the Pays d'Auge of which the age varies from 3 to 5 years, the Boulard Grand Solage is characterised by its apple fragrance and its amber colour. The pure initial taste of the Grand Solage is followed by a fruity flavour and the vanilla taste of oak. Perfect with a meal, it is also highly appreciated as an aperitif with tonic or on ice.

Colour: Shiny amber/copper colour. Fragrance: Offers a great deal of harmony between the fruit (apple) and the delicate hint of vanilla (wood) and dried fruit. Hints of tannin from the Le Tronçay oak (with slow extraction of tannin). Taste: Powerful, intense, displaying a great deal of harmony. Hints of apple tart and dried fruit, in particular prune. Aftertaste: Exceptional persistence for all taste components. Blend: Calvados varieties of 10 to 20 years of age and above (average around 15 years). The official regulations stipulate a minimum of 6 years. At Calvados Boulard, the minimum is 10 years. The Boulard Hors d'Âge Calvados is produced exclusively from blends of various Pays d'Auge Calvados varieties, the age of which varies between 10 and 20 years or above. Following a rigorous selection of complimentary characteristics, the head cellarman blends the chosen batches in various proportions. They remain in the tun for the time necessary to obtain a perfect smoothness.

Four years minimum ageing in oak casks give Château du Breuil Calvados V.S.O.P. softness and balanced amber colour. The fruity elegance of an 'Appellation Pays d'Auge Controlee' Calvados. The apple is the basic ingredient to make quality Calvados.The mild and damp weather and clayed soil of the Pays d'Auge give the Château du Breuil ideal growing conditions for its 22,000 apple trees which surround the castle. The Château du Breuil company produces its own cider, coming from a 100% natural fermentation. Their know-how and experience are the strengths of the Château du Breuil which gives priority to high quality rather to quantity. When cider has reached its proper flavour, distillation can start.

Two years of an aging in oaks casks give a gold colour to the fruity taste of its youth. Vigorous and fresh on the palate, it's a product carrying the 'Appellation d'Origine Controlee Pays d'Auge'. All the fragrances of Normandy! The apple is the basic ingredient to make quality Calvados.The mild and damp weather and clayed soil of the Pays d'Auge give the Château du Breuil ideal growing conditions for its 22,000 apple trees which surround the castle. The Château du Breuil company produces its own cider, coming from a 100% natural fermentation. Their know-how and experience are the strengths of the Château du Breuil which gives priority to high quality rather to quantity. When cider has reached its proper flavour, distillation can start.