Classic flavours emerge from an unexpected kinship.
Sometimes in life there are two things with a shared nature, a kinship. They are somehow meant to be together, despite apparent differences. Such is the case, we believe, with Scotch whisky and Calvados.
Scotland and Normandy are both northern European; they share a cool, maritime climate. While one grows principally cereals, and the other is known for its apples, these agricultural products have a long history of usage together, especially in baking. We saw an opportunity for a new collaboration.
We have been blending Calvados with Scotch whisky at home and in our blending room for years. The flavour combination is classic: apples and spice riffing off dried fruits and vanilla. When we were able to source Calvados of the right quality, and in enough quantities, we decided to share our private experiments with the world.
| recipe & fact sheet download |
FACT SHEET |
Bottled at 46%
Not chill-filtered,
Natural colour
Lead Whiskymaker: John Glaser
Orchard fruit notes are common to both Calvados and Scotch malt whisky. Many Calvados producers double-distil in pot stills, just like their Scottish cousins. Maturation in French oak is another aspect of their shared DNA.
These two spirits share richness, sweetness and complexity; the Calvados lends an intensity and length to the finish which enhances the character of the Scotch whiskies.
Serve over ice, mix with amari and vermouth into a unique twist on a boulevardier, or pair with a deliciously sweet tarte tatin. We think you’ll agree that these two spirits really do have an affinity for one another.
