Adrien Camut 6 Ans d’Age Calvados Pays d’Auge

Adrien Camut 6 Ans d’Age Calvados Pays d’Auge (41%, OB, 2019)

Calvados Review

  • ABV: 41%
  • Age: 6 Years Old
  • Bottling: OB
  • Category: Calvados Pays d’Auge
  • Cost: £69.95 available from The Whisky Exchange
  • Origin: Calvados Adrien Camut
  • Vintage: Undeclared


What they say

Established in the 1800’s. 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.

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. The cider is double-distilled in two Charentais-style stills heated with apple trees wood. The stills are a bit special, they were patented by Adrien Camut himself in the 70’s. The distillation process takes about 6 weeks, 24 hours a day, very slowly, so that water and alcohol merge perfectly. The clear distillate can’t be called “Calvados Pays d’Auge” yet, it needs a minimum of 2 years aging in oak barrels to be called as such. 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.

What I say

Calvados Pays d’Auge from Adrien Camut, distilled and then matured for a minimum of 6 years for this non-vintage blend and their youngest standard expression.

My tasting notes:

  • Appearance: Dark gold (12/20), fine tears and legs.
  • Nose: Some sweet orchard fruits, quite earthy, caramel, toffee apple, woody, well baked fruit aromas and honey later.
  • Taste: Sweet, toffee, caramelised apple granny, tarte tatin, creme brulee, miskovado sugar, highland toffee, fudge.
  • Finish: Medium-long, honey some menthol and eucalyptus than a burst of sherbet-like apple then drying leather.


Another deep and rich expression, plenty of oak wood but with an effervescent/mentholic nature, probably tannic/cask derived? balanced by plenty of rich fruits.

Score 86/100

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