Pere Magloire Calvados VSOP
$49.99
Torres Jaime I - 30yr Brandy
$143.99
The Jaime I brandy is made with very old 'soleras' aged from selected distilled white wines.These old reserves have been enriched with the best soleras, the oldest being 30 years old. Jaime I is deep, rich and dark amber in colour. It displays a concentrated complex bouquet, with marked overtones of coconut, dried fruits and spices, typical of lengthy ageing. Round and lush, it has the smoothness that characterises great brandies. Complex and majestic, with a lingering finish that leaves a velvety imprint on the palate.
Torres Gobernador Pisco
$37.99
From Miguel Torres, this Pisco is made in Chile. 40% ABV.
From The Producer
"El Gobernador, born in the Limarí Valley, brings the spirit of adventure to northern Chile, with a reserve pisco made from Muscat Rosada and Muscat of Alexandria grapes that has an alcohol content of 40% ABV. It is produced using a process centered on a single distillation as the best way of preserving the terpenic aromas of the grapes."
Asta Morris Calvados 40 Year
$624.99
40-year-old Calvados! As soon as we saw this we knew we knew we had to bring it in. From Belgian indie bottler Asta Morris (under their Asta Maurice brand) comes this four-decade-old apple brandy. Calvados can be a truly incredible spirit that is far too often overlooked. If you have an appreciation for well-matured spirits, this is a must-try.
Cask #AMF004 was distilled in 1980 and bottled in 2021, yielding only 150 bottles.
45%
New Harbour Distillery Brandy
$61.99
From the Producer
"Proudly South African, this Cape Alchemist Brandy is unfiltered and raw. It’s created by our Chief Alchemist through a magical, scientific process and aged for three years. This results in a soft, fruity expression with full-bodied fruitiness and nutty undertones. The finish is smoky, long-lasting and infinitely characterful."
40%Abv
Bridgeland R-Gewurtztraminer Brandy
$64.99
Brandy, made in Calgary by Bridgeland Distillery.
45% ABV
Producer Description
"This Gwurztraminer Brandy is distilled from 100% Gewurztraminer grapes from St.Hubertus in Kelowna BC. This Brandy was aged for 4 years (VSOP) initially in a cask made from French Limousin toasted oak, then in a Taber Corn Berbon Barrel!"
Opim Marquis De Saint-Loup Calvados
$42.99
Hennessy VSOP
$69.99
The world's largest Cognac producer, the Hennessy company sells around 50 million bottles each year. Located in the heart of Cognac, France, it was founded by an Irishman by the name of Richard Hennessy in 1765. This high-quality spirit is made by distilling white wine; the result is an intense, smooth, beautiful spirit that is lovely to sip after dinner or in front of a roaring fire.
Calvados Adrien Camut 6 YO
$109.99
The Adrien Camut 6-year-old Calvados is a perfect aperitif to serve on ice or pour on top of a French vanilla ice cream. It's like apple-scented Cognac and would also provide the perfect end to a great meal.
About Adrien Camut
Adrien Camut is a family producer of Calvados, a type of brandy made from apples in Pays d'Auge AOC. The firm dates to the 1800s and has been passed down from father to son over the generations.
Details below from calvadosonline.com:
About 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. 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."
About the Distillation: "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... 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 Angel's share..."
The Maturation: "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 Angel's share... 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."