Calvados Adrien Camut - Domaine de Semainville - La Lande-Saint-Léger

The superb Calvados Pays d'Auge AOC produced by the Camut family is found in top restaurants
in Paris and all around France. Read more about Camut further down.
Calvados Online offers you the four top calvados made by Camut for connoisseurs.
Calvados Pays d'Auge Réserve de Semainville
The "Réserve de Semainville" is a blend of 25-30
years old calvados. Rich nose, soft mouthfeel,
long finish.
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70cl - 40 %

Please visit Absinthes.com to buy this bottle
Calvados Pays d'Auge Réserve d'Adrien
The "Réserve d'Adrien" is a blend of 30-40 years
old calvados. Very complex and long in mouth.
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70cl - 40 %

Please visit Absinthes.com to buy this bottle
Calvados Pays d'Auge Prestige Camut
The "Prestige Camut" is a blend of 40-50 years
old calvados. Incredibly complex and balanced.
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70cl - 40 %

Please visit Absinthes.com to buy this bottle
Calvados Pays d'Auge Rareté
The "Rareté" is a blend of 50-100 years old
calvados. It never ends in mouth, an amazing
blend still retaining its fruit!
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70cl - 40 %

Please visit Absinthes.com to buy this bottle
Calvados Adrien Camut - Fathers ans sons since the 1800's
The apples

About 25 different varieties of apples are grown on the 110 acres property of the Camut family and all of them are going into the making of
Calvados Camut. The upkeep of the grass under the apple trees is traditionally and exclusively performed by the cows who also bring the
necessary fertilizer. No chemical product is used, the farm is run biologically.
The cider is double-distilled in two Charentais-style stills heated with apple trees wood. The stills are a bit special, they were patented by Adrien
Camut himself in the 70's.

The distillation process takes about 6 weeks, 24 hours a day, very slowly, so that water and alcohol merge perfectly. The clear distillate can't be
called "Calvados Pays d'Auge" yet, it needs a minimum of 2 years aging in oak barrels to be called as such.

The aging

During the first two years, the eau-de-vie is going from one oak barrel to another, so that oxidation and elimination of volatile alcohols can
happen. The oak barrels used are about 50 years old and help the calvados to gain body, complexity and a wonderful colour.

After two years, the now called "Calvados Pays d'Auge" is transferred into larger wooden tuns filled up to 2/3 to leave room for oxygen. The cellar
has no insulation, the temperature range is good for the aging process. About 5% of the calvados will evaporate every year, the famous
When it's time to bottle the Calvados Camut, no sugar or artificial colouring is used, there is no filtration either, the calvados is directly bottled
and labelled by hand.

Now you know why the Calvados Pays d'Auge Camut is found in many top restaurants such as La Tour d'Argent in Paris.
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Calvados bottle holder
Wooden bottle holder and pourer. The part
where the bottle sits is swivelling so that the
calvados can be poured directly into the glass.
Click on the picture to enlarge.

Price: 49 € (0 in stock)
Only the oldest and most rustic types of apples are grown, they have been selected for their quality, not their profitability. The Camut family
have their own tree nursery, allowing them to perfectly control the varieties of apples grown and to replant apple trees every year in March.

The distillation

The apples are mashed and the juice is stored in a tank so that the fermenting process begins and the sugar changes into alcohol, slowly and
naturally of course.

The cider obtained from this fermenting process rests in oak barrels for ten months before being distilled in September, as wanted by the
Norman tradition since centuries, whereas some other calvados producers distill their cider only a few weeks after the apples are harvested...