National Calvados Week Returns For 2017

Pere Magloire Bottle Lineup
The Père Magloire National Calvados Week, in association with UK creator Emporia Brands, returns Monday 16th October 2016 until the Sunday 22nd October 2017, taking place within bars and retailers across the UK, including London, Birmingham, Newcastle, Glasgow and Edinburgh.

For some, Normandy’s lush green pastures reach their ultimate expression in the region’s famed cheeses and rich dairy butter. We all know that it’s always been about the Calvados. The magical alchemy that transforms green apples into golden nectar, it produces apple brandy as soft, fresh and pure as the beguiling French countryside from which it’s born. The week long celebration marks the harvesting of the delicious apples for the production of Calvados. During National Calvados Week over 100 bars, shops, supermarkets and independent off licenses, including London based Swift, Merchant House, Baranis, German Gymnasium and Plotting Parlour.

Other venues and highlights for the week include such Edinburgh stalwarts as Panda & Sons, Heads & Tales, Voodoo Rooms, Bramble and The Bon Vivant, as well as Glasgow based The Finnieston, Porter & Rye and Drugstore Social. 45 West in Leicester are also showcasing their serves, as well as Jekyll & Hyde in Birmingham, Alvino’s in Newcastle and Last Chance Saloon in Nottingham amongst others.

Meanwhile, participating Waitrose stores will be running an in-store price promotion for the month of October, seeing Père Magloire VSOP 50cl with 20% off. Scotland are covered by Drinkmonger and Royal Mile Whiskies in Edinburgh, plus independent stores across England including Riddles Emporium in South Manchester, 23 Wine & Whisky in Leicester and Fenwick’s in Newcastle. We’ve also partnered with The Drink Shop, who are offering 20% off all Père Magloire products throughout National Calvados Week.

Highlights of the week involve the Telegraph Aperitifs and Digestifs evening that kicks off the celebration on Friday 13th October, TimeOut London are also hosting an evening of Père Magloire to launch the promotion within MASH London, exclusive for their members, and John Lewis on Oxford St and Soho Whisky Club, both in London, are also getting in on the action with their own tasting evenings.

In addition, Fever Tree, Franklins, Fentimans, Double Dutch and Peter Spanton No.1 Tonic are the principle sponsors for this year’s signature serve, promoted within all participating venues across the UK, the Père Magloire and tonic;

50 ml Père Magloire VS
Topped with chosen Tonic Water
Fresh Ice (at least 4 big cubes)
Slice of Fresh Apple

Using a large wine glass or a tall, slim glass, add the ice first then pour in the Père Magloire VS, followed by the Tonic Water. Cut a full slice of apple and drop into the glass.

A promotional video has also been commissioned by Emporia Brands, the exclusive UK importer of Père Magloire and National Calvados Week, which aims to see people coming together from across the UK to enjoy Calvados. To view the video, head to http://www.nationalcalvadosweek.com/press

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Lecompte

Lecompte

A third brand that I came across on my French travels a few weeks back is Lecompte, a rather small yet equally stunning range of Calvados. It’s in 1923 that Alexandre Lecompte created the Lecompte House in Lisieux, and built the brand until its sale to Yves Pellerin. Seen as the premium end of the Calvados category and essentially created for the connoisseurs, Lecompte’s distillery ‘La Morinière’ within Notre-Dame-de-Courson, offers a substantial amount of old stock, created by two traditional stills for double distillation.

But how do they fare? Well below, I give to you my tasting notes –

Lecompte 12yr – 40%

Very soft upon the nose with clotted fudge and vanilla notes coming through. Light on the palate, with hints of nuts and liquorice, followed by a slight fudge flavour that smooths out a dry finish.

Lecompte Secret
Lecompte Secret

Lecompte 18yr – 40%

Light fudge with a slight vanilla essence on the nose. Tropical fruit flavours on the palate, honey and apple, with memories of rum. Dry banana on the long finish.

Lecompte Multi-Vintage – 40%

Aged from stock laid in 1988, 1989 and 1990. Banana and soft fudge combine on the nose, with a light, soft offering of tropical spices and banana leaf that leaves a sweet finish.

Lecompte Secret – 40%

Using blends as old as 1923, with a minimum of 42 years. Rich on the nose with plenty of apple and oak blending perfectly. Both flavours carry onto the palate, with dark cocoa, raisin and a developing spice creating a very long and dry finish.

The Lecompte Secret has a rather interesting back story to it, with the following taken from the Lecompte website;

Eighty-five years after Maison Lecompte was first established, the new owners entrusted Richard Prével, a third-generation
Cellar Master, with the task of crafting the most extraordinary, the most perfect and the most complete Calvados ever made. Richard Prével spent five years blending, and composing hundreds of combinations of Lecompte’s precious eaux-de-vie. During the course of this tireless quest for perfection, he made an incredible discovery: several barrels laid down
by the founder of Maison Lecompte, undisturbed since 1923. This timeless treasure, crafted from over 100 individual eaux-de-vie, provided the finishing touch to a blend which was already exceptional.

I’m very lucky to have tried this, especially with its price tag, and it truly is one of the best Calvados expressions I have had. If the price puts you off though, the younger ages can offer some great recipes instead –

Le Bandista
Le Bandista

Le Bandista

Glass – 

Highball

Ingredients – 

50 ml Lecompte 12yr Calvados
10 ml Cherry Brandy Morand
160 ml Fresh apple juice
2 slices Fresh ginger
½ stem Fresh lemongrass
3-4 drops Fresh lime juice

Method – 

In a shaker, put the Calvados with fresh ginger and lemongrass and muddle all. Add the cherry brandy, fresh apple juice and a few drops of lime juice. Shake, strain and pour over ice.

or perhaps 

Lecompte Old School
Lecompte Old School

Lecompte Old School

Glass –

Martini

Ingredients – 

60 ml Calvados Lecompte 12yr
20 ml Saint Germain
3 dashes Chartreuse Elixir

Method – 

Pour the ingredients into a shaker and shake. Pour into a highball filled with ice and garnish with a range of apple encrusted with currant.

Although probably one of the more exclusive ranges of Calvados available, if you love the category, you need at least one of the expressions in your life. And the Secret? Wow.

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Boulard

Boulard

Recently, I’ve been fortunate enough to travel over to France and check out a criminally underrated category of spirit here in the UK; Calvados. Originally attending to see one of the main distilleries of Calvados, I was to find out that Boulard was to be not far down the road. Having the chance to experience another distillery and their creations is always a fantastic honour, and I duly share with you what I came across. But first, a bit on the Boulard brand itself –

Boulard Extra Calvados Pays d'Auge
Boulard Extra Calvados Pays d’Auge

Boulard, or Calvados Boulard as it is written correctly, started out back in 1825 by Pierre-Auguste Boulard, and are now into their 5th generation with Vincent Boulard the current manager. With a varied range, and some of the most striking of bottle and label designs, Calvados Boulard has been one of the leading Calvados brands in the world. With not much on the way of significant history, it’s the liquid that kick-starts the talking, so below, I give to you my tasting notes on my experiences so far –

Boulard XO Auguste Calvados Pays d’Auge – 40%

A blend of 6 to 15 years and named in homage to Pierre Auguste. Fresh apple with flavours of sweet fudge on the nose. Plenty of fruits on the palate, with a sharp citrus cutting through drawing out a long, bitter finish.

Boulard Extra Calvados Pays d’Auge – 40%

Soft upon the nose with a slight cocoa, vanilla and almond mix. The cocoa returns on the palate, with a candied orange and lingering tobacco leaf on the palate for a long, aromatic finish.

Also under the Boulard banner are expressions including Hors d’Age 12yr, and XO, VSOP and Grand Solage, all of which have won awards over the years. It’s these expressions that are perfect for expanding your palate towards cocktails –

Calvados Sidecar
Calvados Sidecar

Calvados Sidecar

Glass – 

Martini

Ingredients –

45 ml Calvados Boulard V.S.O.P.
25 ml Orange Liquor
25 ml Lemon Juice

Method – 

Pour the orange liqueur with lemon juice and Calvados in a shaker. Shake with ice and strain into a glass. Garnish with orange zest.

or perhaps 

Apple Fashioned

Apple Fashioned
Apple Fashioned

Glass –

Old Fashioned

Ingredients – 

60 ml Calvados Boulard Grand Solage
1 barspoon Sugar
1 dash Orange Bitter
1 dash Old Fashioned Bitters

Method – 

In an old-fashioned glass, pour the sugar and add bitters and ice. Mix for 20 seconds, add the Calvados and stir again during 15 seconds. Garnish with a slice of apple.

Worthy of inclusion within your drinks cabinet, even if theirs not much to talk about in regards to history. As mentioned though, it’s the liquid that does the talking, and just look at them bottles!

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

IWSC Spirit Tasting 2014

Bushmills

The 23rd July saw me travelling down to London to a rather prestigious event where some of the elite spirits would be showcased. A rather bold concept, but when you have the International Wine and Spirit Competition (IWSC) 2014 winners, who incidentally were announced that very morning for, in one room, it’s an honour to have been offered the invite. Organised by both the IWSC and The Worshipful Company of Distillers, the event was to the 7th annual and held within the Vintner’s Hall.

All gold winners were on display here, with a smattering of ‘Outstanding’ silver winners (197 overall), alongside brand representatives and Master Distillers, so to me it was the perfect opportunity to not only try some of the names I hear so much about, but to also experience, and ultimately compare, the liquid of a winning brand to other similar flavour profiles and categories.

As I tasted a fair few, for ease, below you will find my tasting notes covering a variety of categories –

GIN

Bourbon Barreled Big Gin – 47%

Aged 6 months in a once used Kentucky bourbon barrel. Slight wood aromas on the nose with a smooth vanilla scent following. The vanilla dominates the palate, offering a smooth yet dry finish.

Bedrock – 40%

Fresh and fruity on the nose with red berry and liquorice styles dominating. Sharp on the palate with a rather harsh kick of cinnamon creating a very long and very dry finish.

See-Gin Bodensee – 48%

A rather high kick of alcohol, with plenty of aromas including liquorice on the nose. Smooth and aromatic on the palate, but develops with a good kick of liquorice allsorts. A little raw because of this, but produces a lingering finish.

Hernö Juniper Cask – 47%

Lively with heavy juniper on the nose, rounded off with sweet notes. A smooth start on the palate, developing a sharp citrus that creates a lingering finish.

 

Herradura Seleccion Suprema Extra Añejo
Herradura Seleccion Suprema Extra Añejo

TEQUILA

El Tesoro Añejo – 40%

Light caramel on the nose with hints of banana coming through. Smooth, subtle flavours of dry, sun-kissed toffee creating a lingering finish.

El Tesoro Platinum – 40%

Smooth with notes of caramel and kicks of fresh wood on the nose. Very smooth with a banana flavour dominating. A long, fresh finish that’s slightly dry.

Herradura Seleccion Suprema Extra Añejo – 40%

Light on the nose with fragrant scents of wood and honey coming through. Again light on the palate, with hits of banana and smooth, fresh agave. A slightly sharp finish that lingers.

Milargro Special Reserve Añejo – 40%

Fresh agave on the nose creates a rather aromatic experience. A rich blend of agave and wood on the palate that’s lively, yet lingers to a dry finish.

AGRICOLE

Vieux Niesson – 45%

Light with high, aromatic notes of cocoa and spices. A slow burner on the palate, with again light, aromatic flavours of wood, spice and almonds. Long finish.

Rum Company Old Guadeloupe Calvados Finish – 43%

Rich apple and orange notes, with vanilla and dried fruits kicking the end. Very smooth on the palate, with the rich aromatic fruit flavours dominating, followed by delicate sweetness that produces a long finish.

RUM

Angostura 1824 – 40%

Soft notes of wood and sugar on the nose with hints of vanilla following. Very smooth and rich on the palate, with plenty of fresh kicks of wood, honey and spice on the lingering finish.

CALVADOS

Pays d’Auge 8yr – 41%

Rich apple aromas on the nose, yet becomes lighter once onto the palate. More aromatic styling, with a smooth, rather thin finish that’s surprisingly short.

PISCO

4 Fundos – 42%

Very aromatic on the nose with fresh, light fruit flavours coming through. Sharp and very dry on the palate, with cereal flavours creating a long finish.

Russell's Reserve Small Batch
Russell’s Reserve Small Batch

AMERICAN WHISKEY

Blanton’s Gold Edition – 51.5%

Light wood on the nose with rich wheat and sweet honey combining soon after. A sharp spice start on the palate, that soon mellows into a sweet, long fudge finish.

Russell’s Reserve Small Batch – 45%

Light and aromatic on the nose with plenty of wood notes before dark caramel aromas step in. Light and thin on the palate, creating a mouth-watering flavour of caramel and wood before hitting a sharp finish.

Blanton’s Original Single Barrel – 66.6%

A bold hit of fruit and sweetness combined on the nose. Incredibly rich on the palate with deep kicks of caramel that creates a long finish.

 

New World Projects Starward Single Cask #1
New World Projects Starward Single Cask #1

AUSTRALIAN WHISKY

New World Projects Starward Single Cask #1 – 56.5%

Fresh notes of light wood on the nose combined with sweet spice. Very rich on the palate, with an incredible sooth offering of toffee, banana, dry fruits and chocolate to create a lingering finish.

SOUTH AFRICAN WHISKY

Bain’s Cape Mountain Whisky 5yr – 43%

Smooth with a slight whisp of smoke on the nose. Light and thin on the palate, with a slight kick of vanilla and coconut before the short finish.

CANADIAN WHISKY

Gibsons Finest Rare Blended 18yr

Smooth caramelised vanilla blended with fruits appear on the nose. A rich, sharp fruity start on the palate, mellowing down to a sweet vanilla and spice combination.

ENGLISH WHISKY

English Whiskey Company Peated – 43%

Delicate peat  nose with hints of green fruit coming through. Short, light peat and some kicks of fruit on the palate.

SWISS WHISKY

Säntis Malt Edition Snow White 2 – 48%

Light, fresh, soft fruit on the nose, turning over onto the palate too. Aromatic herbs and spices combine with white fruits to create a lingering finish.

SWEDISH WHISKY

Mackmyra Svensk Reserve Double Wood Elegant – 48%

Plenty of wood and malt on the nose, although a lighter experience once upon the palate. Chocolate and tobacco flavours dominate before moving to a smooth vanilla finish.

IRISH WHISKEY

Tullamore Dew Special Reserve 12yr – 40%

Smooth, soft notes of citrus and almond on the nose. Slightly sweet on the palate, with citrus, honey and spice combining well for a short finish.

Bushmills 10yr – 40%

Light cereal notes on the nose with hints of floral and raisin. Smooth, light and easy to enjoy on the palate, with vanilla, spice and kicks of chocolate combining for a short finish.

Bushmills 16yr – 40%

Dark fruits mix with deep hits of malt on the nose. Sharp, rich malt on the palate too, although smooths into a short finish of sherry.

Bushmills 21yr – 40%

Light, aromatic nose of sherry and fresh fruits. Cinnamon and liquorice combine on the palate, with a long finish of the sherry and malt.

Teeling Vintage Reserve 30yr – 46%

Fine, light caramel notes on the nose, with rich almonds following. Sharp start on the palate, but mellows into a light malt, honey and spice blend that creates a lingering finish.

Redbreast 15yr – 46%

Aromatic ripe fruit on the nose, with a soft malt finish. Plenty of barley and vanilla on the palate creating a rich and slightly sweet finish.

SCOTTISH WHISKY

Grant’s Voyager – 40%

Rich on the nose with smooth cereal notes and ripe fruit. A combination of honey, fruit and chocolate dominates the palate, creating a rich, sweet lingering finish.

Ballantine’s Limited Deluxe Blend – 43%

Ripe berry and barley blend on the nose, with hints of citrus cutting through. A sharp start on the palate with vanilla countering the citrus for a long finish.

Grant’s Deluxe 18yr – 40%

A lively cereal nose with a good blend of toffee and honey. A light offering on the palate with toffee and ginger, mixing with hints of spice on the short finish.

Glenmorangie Signet
Glenmorangie Signet

Glenmorangie Signet – 48%

Light notes of toffee, fudge, chocolate and cinnamon blending together on the nose. A developing sharpness to a ripe malt kick, which mellows towards the short, rich finish of stoned fruit.

Glenmorangie 18yr – 43%

Light on the nose with citrus and fresh white fruit dominating. A developing kick of spice on the palate, followed by a dry, fruity finish.

Glenglassaugh 30yr – 44.8%

Smooth, dried fruits on the nose, followed by a light offering of raisin on the palate. A good kick of malt and spice on the finish with hints of tobacco.

Glenglassaugh 40yr
Glenglassaugh 40yr

Glenglassaugh 40yr – 42.5%

Rich chocolate and toffee notes on the nose. Burnt wood blends with nutmeg to create a long, rich, deep offering.

The Dalmore 25yr – 42%

Soft vanilla on the nose with hints of dried fruits and citrus. Soft, smooth oak that warms flavours of chocolate and toffee into rich offerings.

Glenmorangie 25yr – 43%

Light cereal notes combined with coffee and dried fruits on the nose. A slight citrus kick on the palate with honey, subtle spice and oak flavours creating a long finish.

Glenfiddich 125th Aniversary Edition
Glenfiddich 125th Aniversary Edition

Glenfiddich 125th Aniversary Edition – 43%

Aromatic scents of wood on the nose, with plenty of ripe fruits following. A good citrus burst on the palate, with a developing richness of malt and sweetness, leading to a whisp of smoke on the finish.

Glenfiddich Malt Master Speyside – 43%

Soft toffee and honey combine on the nose with ripe pears. Very soft on the palate, with sharp fruit, spice and vanilla offered on a short finish.

Some absolute crackers available, despite missing out on the likes of vodka, cognac and brandy, fruit spirits, shochu and armagnac as well as the names I’ve already had the pleasure of experiencing (Elmer T. Lee, Southwestern Distillers, The King’s Ginger, Mozart Gold and Col E. H. Taylor Jr the stand out missing expressions from the above list).

One expression that has truly surprised me was the New World Projects Starward Single Cask #1, coming in at a hefty 56.5% and hailing from Australia. This whisky has dominated my conversations of the event to anyone who will listen to me! One that I will be sourcing as soon as possible so I can enjoy a country that granted, you wouldn’t expect to get a good spirit from, especially compared to their wines, but have raised their output considerably and most importantly, winning a gold medal that highlights their work and effort.

Congratulations to them, and to the rest of the winners!

© David Marsland and Drinks Enthusiast 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Père Magloire

Calvados Pere Magloire

National Calvados Week! What I hear you cry? Calvados? Well if your anything like the North of England, Calvados isn’t a  big market compared to some of the other categories in the spirits world, but it is in London, and to help spread the word, a whole week dedicated to Calvados has been created.

To give you the heads up on all the events that are taking place over the UK, it’s probably best to look into Calvados itself, and see if it’s worthy of a dedication –

Calvados is an apple brandy, predominantly from the French region of Lower Normandy. The first known Norman distillation was carried out by “Lord” de Gouberville in 1554, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century the traditional cider farms expanded but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine and Normandy. The area called “Calvados” was created after the French Revolution, but “eau de vie de cidre” was already called “calvados” in common usage. In the 19th century output increased with industrial distillation and the working class fashion for “Café-calva”. When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, calvados experienced a “golden age”. During World War I cider brandy was requisitioned for use in armaments due to its alcohol content. The appellation contrôlée regulations officially gave Calvados a protected name in 1942, and after the war, many cider-houses and distilleries were reconstructed, mainly in the Pays d’Auge. The Calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997 an appellation for Domfront with 30% pears was created.

So it seems to be a rather significant part of the spirit history, but how is it created?

Apples selected for distillation into Calvados fall into over 200 specially-grown varieties. Several varieties may be used into one brand of Calvados, ranging from very sweet apples, to tart and bitter, at various proportions. The fruit is harvested usually by hand from mid-October into December and pressed into a juice that is subsequently fermented into a dry cider. This dry cider is then distilled into an eau-de-vie, which is in turn blended and matured for a minimum of two-years in oak barrels. The longer the maturation, the more mellow the final product. Usually the maturation for Calvados goes on for several years.

The label may contain one of the following terms with reference to the age:

  • ‘Fine’, ‘Trois étoiles ‘, ‘Trois pommes’ for a Calvados matured for at least 2 years.
  • ‘Vieux’ – ‘Réserve’ is at least 3 years old.
  • ‘V.O.’ ‘VO’, ‘Vieille Réserve’, ‘V.S.O.P.’ ‘VSOP’ – at least 4 years old.
  • ‘Extra’, ‘X.O.’ ‘XO’, ‘Napoléon’, ‘Hors d’Age’ is at least 6 years old.

Calvados is sold much older, typically at 6, 8, 12, 15 or 25 years.

Calvados is governed by an ‘appellation contrôlée’ system, which defines the regions where Calvados can be produced; the varieties of apples used; the type of pressing and fermentation; and the distillation and the maturation. There are three Appellation d’Origine Contrôlée for Calvados ; the basic ‘AOC Calvados’ accounts for over 70 percent of the total production, prescribes a minimum of two years ageing in oak barrels and distillation in single column stills.

The ‘AOC Calvados Pays d’Auge’ is the highest quality appellation, that includes all basic rules for AOC Calvados along with several additional requirements, among others a minimum of six weeks fermentation of the cider and double distillation in an alembic still. Finally, ‘AOC Calvados Domfrontais’, a much fruitier and subtler style which is made of at least 30% pears. The appellation was created in 1997 in order to accommodate the long tradition of pear orchards in the region.

One brand that i’ve know of for a while now is Calvados Père Magloire. Established back in 1821 by Debrise-Dulac, he made Père Magloire brand the most important Calvados brand in France by 1900. By 1968, Debrise-Dulac was taken over by Champagne Veuve Clicquot Ponsardin, who contributed to the export development of the brand until 1998 when the independent Norman family group, Pays d’Auge Finances, took over. In 2005, Père Magloire maintained its position as the market leader brand of Calvados both in France and throughout the world, accounting for 70% of the export sales.

But how does Père Magloire fare? Well below, I give to you my tasting notes –

A Selection of Père Magloire
A Selection of Père Magloire

Père Magloire VS – 40%

Sparkling apple on the nose with a slightly stewed aroma coming through. Sharp upon the palate, with a rich, natural sweetness of apple and floral fruits combining well. Bold, fresh and long on the finish.

Père Magloire VSOP – 40%

A minimum of 4 years old. Heavy apple aroma on the nose with a crisp, fresh flavour bursting on the palate. Well rounded.

Père Magloire XO – 40%

Minimum of 9 years old. Caramel and fudge aromas on the nose with a light, mellow apple scent. Sharp on the palate though with a strong apple kick, pepper and dry spice, moving to a citrus finish that lingers on the tongue.

Père Magloire 20yr – 40%

Blends of between 20 and 25 years. Fresh tobacco on the nose with candied apple, butter and soft wood aromas combining. The tobacco follows onto the palate, alongside cinnamon and crisp apple. Results in a dry finish.

Calvados is the basis of the tradition of le trou Normand, or “the Norman hole”. This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposedly to re-awaken the appetite. Or maybe just have one of these –

Fine Tonic
Fine Tonic

Fine Tonic

Glass –

Rocks

Ingredients –

15 ml Fine Calvados Père Magloire
Top with Tonic Water

Method – 

Build the ingredients into an ice filled rocks glass and garnish with a slice of lime.

If you are adventurous, National Calvados Week will give you a great insight into what is quite frankly sometimes a forgotten spirit. I’m not a cider fan, but Calvados? I could get use to it. Enjoy.

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Announcing National Calvados Week!

image008

From 14th to 20th October, Britain is going Calvados Crazy!

Bars, restaurants, wine merchants and supermarkets will all be offering a taste of the spirit of Normandy. There will be competitions, prizes, tastings, cocktail presentations, and cookery recipes all using the magical Spirit of Normandy – Calvados!

First of all what is Calvados?

Calvados is a brandy made solely from cider apples grown in Normandy. Everything begins in the orchard where the apples are picked, crushed and the juice is made into cider. Then it’s the turn of the distiller to take over and transform cider into the unique Spirit of Normandy called Calvados. The cider is distilled (sometimes twice) in traditional pot or column stills and then the spirit is aged in oak barrels. Interaction between the wood of the barrels and the air turns the spirit into a smooth, complex and delightful brandy, with the unique taste of apples that can be sipped on its own or made into long drinks, cocktails or in cooking: Calvados is fantastic for gravy or sauces with pork, for making apple cake and desserts like the famous ‘Tarte Tatin’ and for accompanying soft Normandy cheese.

Quick & Easy Cocktails to make at home:

CALVADOS APPLEJACK:

50ml Calvados poured over ice cubes.

Top up with cloudy apple juice and garnish with apple slice.

For further easy cocktails to make at home, visit: http://www.calvados-pere-magloire.com/cocktails.htm?mid=44219

image009
Bia Bistrot, Edinburgh

Early initial participants for National Calvados Week:

National retailers will be making special offers on Calvados in September and October 2013:

Waitrose stores – 20% off Père Magloire VSOP Calvados 11th Sept. to 8th October 2013

Wine Rack stores – in-store tastings throughout the week

TheDrinkShop.com – discount prices all week on Fine, VSOP, XO & 20 year Old Pays d’Auge

Gerry’s Wine & Spirits, 74 Old Compton Street , London W1 Tel: 020 7734 2053 http://www.gerrys.uk.com ‎ – in store tastings throughout the week

Gerry’s Wine & Spirits, Leeds at 22 New Briggate LS1 6NU Tel: 0113 244 6200. E: leeds@gerrys.uk.com – in store tastings throughout the week.

Corks Out: Alderley Edge; Chester ; Heswall; Stockton Heath; Timperley;

Edencroft Fine Wines, 8 Hospital Street , Nantwich, Cheshire . CW5 5RJ Tel: 01270-629975

Oxford Wine Company Cirencester; Standlake Oxon & Tetbury – 01865 301144

Sheffield: The Dram Shop; Mitchell’s Wine Merchants;

London bars & restaurants:

Gordon Ramsey’s Bread Street Kitchen, 10 Bread Street EC4M 9AJ – special tutored tasting of Calvados -15th October 2013.

Rivoli Bar at The Ritz, 150 Piccadilly W1: Luis Simões, Head Barman and his colleagues will have a superb selection of unique Calvados cocktails to offer:

Two unique cocktails by Luis Simoes:

‘Cloak & Dagger’:

50ml Calvados Père Magloire XO
20ml Chestnut liqueur
10ml China Martini
10ml home-made spicy syrup
2 drops of chocolate syrup

‘Sparkle & Shine’:

15ml Calvados Père Magloire 12 y.o.
15ml Champagne with a splash of cider
2 drops of vanilla extract

Royal Exchange Bar & Restaurant, EC3V 3DG: special cocktails throughout National Calvados Week.

Skylon Bar & Restaurant, Royal Festival Hall, SE1 8XX: special Calvados cocktails throughout National Calvados Week.

Baranis Bar, 115 Chancery Lane, London WC2A 1PP Tel: 020 7242 8373 http://www.baranis.co.uk Special Calvados Cocktails throughout the week

Brasserie Zédel, 20 Sherwood St, London W1F 7ED, Tel: 0207 734 4888 http://www.brasseriezedel.com/ Calvados menu with food pairing throughout the week.

Buena Vista Café Clapham North, 19 Landor Rd, London SW9 9RT Tel: 020 7326 0280 http://www.buenavistacafe.co.uk Seven different Calvados Cocktails throughout the week

Café Boheme Soho , 13 Old Compton Street London , W1D 5JQ Tel: 0207 734 0623 http://www.cafeboheme.co.uk Special Calvados Cocktails throughout the week

Cigalon Restaurant, 115 Chancery Lane, London WC2A 1PP Tel: 020 7242 8373 http://www.cigalon.co.uk Special Calvados Cocktails throughout the week

Coq d’Argent, 1 Poultry, London EC2R 8EJ, Tel: 0207 395 5000 http://www.coqdargent.co.uk Special Calvados menu – Monday 14th October 2013.

French House Soho , 49 Dean Street, London W1D 5BG Tel: 020 7437 2799 http://frenchhousesoho.com/ Special Calvados dinner & tastings throughout the week

London Cocktail Club, 224a Shaftesbury Ave , London WC2H 8EB 020 7580 1960 http://www.londoncocktailclub.co.uk Special Calvados Cocktails throughout the week

Lost Angel Cocktail Bar, Battersea, 339 Battersea Park Rd, London SW11 4LS Tel: 020 7622 2112 Special Calvados Cocktails throughout the week

Lost & Co Cocktail Bar, Putney, 160 Putney High St, London, Greater London SW15 1RT Tel: 020 8780 2235 http://www.lostputney.co.uk Special Calvados Cocktails throughout the week

Lost Society Restaurant & Bar, Clapham, 697 Wandsworth Rd, London SW8 3JF Tel: 020 7652 6526 http://www.lostsociety.co.uk Special Calvados Cocktails throughout the week

Mango Tree Cocktail Bar & Restaurant, 46 Grosvenor Place, London SW1X 7EQ Tel: 0207 823 1888 http://www.mangotree.org.uk/ Special Calvados cocktail & XO Calvados digestif offer.

Mint Leaf Lounge Cocktail Bar & Restaurant, 12 Angel Court, Lothbury, Bank EC2R 7HB Tel: 0207 600 0992 http://www.mintleaflounge.com Special Calvados Cocktail menu throughout the week

 

Social Eating House, 58 Poland Street London W1F 7NR Tel: 0207 993 3251 http://www.socialeatinghouse.com/ Special Calvados cocktails throughout National Calvados Week

SCOTLAND

Edinburgh:

Bia Bistro, 19 Colinton Rd Edinburgh, Midlothian EH10 5DP. 0131 452 8453

Daily Specials with a dram of Calvados 15th-19thOctober 2013 + Special Calvados Dinner 7.30pm Wednesday 16th October 2013.

Restaurant at The Bonham – 35 Drumsheugh Gardens , Edinburgh EH3 7RN. Tel: 0131 274 7444

Head chef Maciej Szymik and his team are offering a special Calvados dinner Friday 18th October 2013

Iris – the new restaurant at 47a Thistle Street EH2 1DY

Tel: 0131 220 2111 will be serving Calvados dishes on the menu throughout National Calvados Week.

La Garrigue 31 Jeffrey Street Edinburgh EH1 1DH T: 0131 557 3032 http://www.LaGarrigue.co.uk Special Calvados dinner on Monday 14th October 2013.

Glasgow:

Booly Mardy’s Bar, 28 Vinicombe Street , Glasgow G12 8BE , David Smillie and colleagues will have a special selection of Calvados cocktails:

‘MS Dos’ – one of David Smillie’s specials:

40ml Calvados Père Magloire 12 y.o.
20ml Cocchi Torino
10ml Cinzano Bianco
3 drops of orange liquer
3 drops of Peychaud

Brighton:

Hotel Pelirocco, 10 Regency Square, Brighton., East Sussex BN1 2FG Tel: 01273 327055 http://www.hotelpelirocco.co.uk Special Calvados cocktails throughout National Calvados Week

Leeds:

Crafthouse Restaurant Angelica Restaurant, Level 6 Trinity Leeds 70 Boar Lane , Leeds , LS1 6HW . Tel: 0113 897 0099 http://www.angelica-restaurant.com Special Calvados cocktails throughout National Calvados Week

Crafthouse Restaurant, Level 5 Trinity Leeds 70 Boar Lane, Leeds, LS1 6HW. Tel: 0113 897 0444 http://www.crafthouse-restaurant.com French Tapas style dishes to match Calvados

Manchester:

Lola’s Cocktail Lounge, 17 Tariff St, Northern Quarter, Manchester M1 2EJ Tel: 0161 228 7813 http://www.lolascocktaillounge.co.uk