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Ingredients
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Calvados & Serving
Accompaniments (optional)
Method
Calvados & Serving
- 1
Prepare glass
Choose a tulip or Glencairn-style glass (or a short old-fashioned glass if preferred). If you want a perfectly neutral start, swirl a teaspoon of filtered water in the glass and discard; otherwise simply warm the glass in your hands for a minute.
- 2
Measure
Pour 6 teaspoons (about 30 ml) of Roger Groult Calvados Pays d'Auge into the prepared glass. This is a standard tasting pour; adjust to personal preference.
- 3
Optional: Serve on the rocks
If you prefer the Calvados slightly chilled and diluted, add 2–4 large ice pieces to the glass and let sit 30–60 seconds to allow a small amount of melt to open the spirit. Taste after 30 seconds and add more time if desired.
- 4
Nose & taste
Hold the glass by the stem or base, bring it to your nose and inhale gently several times to identify apple, orchard fruit, vanilla, oak, and any spice notes. Take a small sip, let it move across the palate, and breathe gently through the nose to gauge mid-palate flavors. Allow about 30–60 seconds between sips to appreciate the finish.
- 5
Cleanse
Between tastings, sip the room-temperature water provided to reset your palate.
Accompaniments (optional)
- 6
Prepare accompaniments
Arrange 3–4 thin apple slices on a small plate and cut a small wedge of room-temperature cheese. These contrast and complement the apple, vanilla and spice notes of the Calvados.
- 7
Pair and taste
After evaluating the Calvados neat, try a small bite of apple, then immediately take a sip of Calvados to see how fresh apple notes are enhanced. Next, try a bite of cheese followed by a sip to appreciate how fat and savory elements emphasize the spirit's length and oak-derived notes.
- 8
Serving notes
Serve small tasting pours (6 tsp / ~30 ml) per person, with water and light accompaniments. If serving multiple bottles or ages, start with the youngest and progress to older, more aged expressions.
