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Although Calvados can be dated back to Napoleonic times when it was used both as an anaesthetic and antiseptic in Napoleon’s navy, most Calvados is relatively modern. Calvados is made from a Cidre which is produced from the apple orchards in Normandy. Apples are not generally acidic enough to start the distillation and so most firms also combine a small quantity of an acidic pear known as a Perry Pear. It is for this reason that most young calvados carry a distinctive pear drop aroma but this will start to mellow after 10 or 12 years and provide a richer apple flavour.
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Please note - all wine/sparkling wine is sold in cases of 6 bottles, unless otherwise stated. Please see product details page for clarification if you are unsure.