Famille Dupont : Calvados "50 Ans" Non Réduit

Characteristics and Tasting Advice for Calvados "50 Ans" Non Réduit from Famille Dupont

Tasting

Appearance
This Calvados displays an amber hue with copper highlights, developed by fifty years of ageing in toasted oak barrels.

Nose
The nose reveals remarkable intensity and complexity with aromas of caramelized apples, stone fruits such as cherry and prunes, accompanied by notes of gingerbread and leather.

Palate
On the palate, this Calvados delivers a bold and powerful attack. Flavors of caramelized apples dominate, enriched by notes of bitter orange wrapped in gentle spices. The balance between wood concentration, alcohol finesse, and apple sweetness is outstanding.

Pairing and Serving Suggestions

This Calvados is ideally enjoyed as a digestif, served at a temperature between 20 and 22°C. It is particularly recommended for connoisseurs of fine eaux-de-vie, fruit chocolates, and full-bodied cigars.

Mixology

Given its exceptional character and fifty years of ageing, we recommend tasting this Calvados neat, without embellishment, to fully appreciate its unique aromatic complexity.

An exceptional Calvados Pays d'Auge aged fifty years

The Famille Dupont, master of Calvados Pays d'Auge since 1887

Founded in 1887 by Jules Dupont in Victot-Pontfol, the Famille Dupont has perpetuated for four generations the art of Calvados Pays d'Auge in France. Situated on clay and Oxfordian marl soils, the family estate grows 80% bittersweet apples and 20% acidic apples. The traditional double distillation and ageing in toasted oak barrels of 1200L then 400L characterize their method. The House stands out for its non-reduced Calvados, bottled without cold filtration, thus preserving the exceptional aromatic intensity of their spirits.

Calvados "50 Ans" Non Réduit, a half-century of patience

This Calvados "50 Ans" Non Réduit is made from apples harvested from September to November; the process begins with blending, crushing, and pressing the fruit. The juice ferments completely into cider before undergoing a double distillation: the first produces the "petite eau" at around 30% ABV, and the second distillation of this "petite eau" gives birth to the Calvados.

The exceptional ageing extends over a minimum of fifty years in toasted oak barrels of 1200L then 400L. This non-reduced method, without added water or cold filtration after stabilization, imparts a unique aromatic and gustatory intensity to this Calvados. Each 70 cL bottle is filled to order, reflecting the House's artisanal approach.