Calvados Berneroy XO is the signature blend in the Berneroy’s range and is aged for around 10 years in small French oak barrels.
Calvados Berneroy is situated in the heart of the Pays d’Auge region in Northern France. The origins of the company date back to September 1944 when Michel Camus (owner of Calvados Camus) began working with a company called Blanchard & Cie. Together they created Calavados Berneroy as part of a range of spirits to be sold by Camus. Eventually the company was renamed Berneroy & CIE and was finally purchased by Camus outright in the 1970s. Berneroy Calvados has gained recognition as a high quality Calvados and as one of the leading brands in this category. Camus has revamped the entire range, to include a Fine, VSOP, XO and Extra, and have quite recently modernised the presentation.
Berneroy uses only top-quality cider apples from the finest independent orchards in Normandy. After apple harvest, the first step of the Calvados production process is to produce cider. This freshly made, highly aromatic dry cider is distilled using a continuous column still to concentrate and enhance its lively apple character. The resulting crystal-clear spirit is then patiently aged under the Master Blender’s watchful eye in French oak barrels for several years.
Calvados Berneroy is aged exclusively in old wood to preserve its genuine aromatic intensity and to avoid an over-oaked taste. Over time, its distinctive aroma of fresh apples evolves to develop more complex aromas of butter, vanilla, baked apple and liquorice. Calvados Berneroy XO is the producer’s signature blend. It is aged for around 10 years in small french oak barrels, offering a rich Calvados with complex flavors of baked apples melted into a background of oak and subtle spices notes with a long and memorable finish. Through the subtle art of blending, the Master Blender then combines eaux-de-vie of various ages and characteristics to ensure a consistent House style and to create the superb Berneroy Calvados range.
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, supposed to re-awaken the appetite.