Calvados XO

Calvados XO

Regular price $798.00 Sale price $638.40 Save $159.60
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Region: Normandy, France

Size: 700 ml

Alcohol: 40%

Enjoy at 18-20°C


Tasting Notes:

Color-  Amber-yellow color.

Aroma- Stewed apples, spices.

Palate- Stewed apples, tarte tatin , pepper, light woody aroma. Well balance between the tannins from the barrels and the vivacity of fresh fruits.


The Château de Sassy is located in the heart of Normandy and is home to our organic apple orchards. Since tradition is such an integral part of our story, we base our blend on the family recipe from 1852. Once distilled, the eau de vie spends at least two years in oak barrels to give it structure, complexity and a sophisticated finish. A fresh, young and vibrant Calvados with green apple aromas, best served in cocktails or on its own over ice.

The orchard culture benefits environmentally from no chemical treatment, the presence of sheeps to maintain the grass naturally low and beehives are boosting the ecosystem through pollination.

We have loam and clay soils located around the Chateau de Sassy, similar to that you might find in Bordeaux. The proximity to the forest gives the apple a distinctive acidity reduced by the sweetness of the loam and clay soils.

October and November, slow alcoholic fermentation at 10-12°C and maturation on fine lees.

We are distilling a young fruity cider (1 to 3 months) and use a column still to dis­til which will give the eau de vie a fresh, clean fruit taste. We distil 10,000L cider a day on the copper still, which runs 24/7 to give a continuity to the taste. We keep 30 % of the last year eau de vie in barrels, and on the last assemblage before bott­ling we add 70 % of the new eau de vie to the 30 % (perpetual solera system).

Aged in oak casks for a minimum of 6 years. The aging process starts in small oak barrels (300L) to bring structure to the eau-de-vie and then transferred into barrels up to 2000L. We are using old bar¬rels (40 to 80 years) lower in tannins to highlight the fruit. We move the eau de vie twice a year and transfer it into diffe¬rent barrels (often ex-Pommeau) which highlights the fruitiness of the eau de vie. This process of changing barrels will oxygenate the eau-de-vie for a smoother mouthfeel experience.

Best appreciated as a digestif, neat or over ice.