The farm is currently 50 hectares in area and the current orchards date from 1991. It is currently owned and operated by brothers Michel and Oliver. It’s been operated by the Havard family since the 19th century, and has been making Calvados since the 1870s. The majority of the Domaine’s production is cider, perry, and juice, but it does make a small amount of Calvados every year. The closest city (such as it is) is Alenço(u)n, the capital of the department. I am very thankful that he did too.ĭomaine du Tertre is a small operation in a small village in Orne. Blake took my jokey whine seriously and got me my own bottle so I could pass along my thoughts on it. When friend of the blog Sku posted tasting notes to this Calvados in the Serious Brandy Facebook group and thanked Blake Riber of Bourbonr and Seelbach’s for the sample, I commented that I also accepted samples. Parting words: I will never doubt the power of whining again. A little sweeter with water, but a lot of the other flavors are lost.įinish: Swimming pool (this is not a bad note!), oak, dessert apple, burn, maple syrup. Session cider, apple tannin, maple sugar candy. Nose: Oak, Norman cider, apple cores, cut Granny Smith apples. Thanks to Blake from Seelbach’s for the complementary bottle I used for this review! For more information see the Seelbach’s website. Place of origin: Calvados AOC, Normandy, France.Īge: 16 y/o (distilled 2004, bottled 2020, XO status) Domain du Tertre, PM Spirits/Seelbach’s selectionĪpples: 30 or so different French cider apple varieties, possibly pear as well. $65 is a fair price for a cask strength private selection, so no complaints there either! Want to get in on the next selection? Hop onto Facebook and join the club! Laird’s Single Cask, Comrade Brandy selection #2, Shelter in Place is recommended. It’s made in a classic American apple brandy style, but it does start to take on some Calvados characteristics when watered down. It’s not quite as good as the first edition, but it’s close and still a very strong selection that I have no complaints about.
Coming right at the beginning of the COVID19 pandemic, this second selection took a while to come out, but it finally arrived in members’ hands early this spring. I joined for the inaugural selection (reviewed here) back in 2019. Parting words: Comrade Brandy is one of two private barrel selection groups I’m a part of. With water: White chocolate candy apple.įinish: Long. Purchased for $65 (Comrade Brandy selection). Pour this cream over individual portions of the charlotte at the table.Notes: Bottled Oct 29, 2020, bottle 81(80?)/144. Beat in the remaining half teaspoon of vanilla and the confectioners` sugar. Whip the cream until only slightly thickened. Sometime before serving unmold the charlotte onto a serving plate. Remove from oven and cool on a wire rack. Cover the mold with foil wrap and bake an additional 10 minutes. Place the mold in a pie plate or on a cookie sheet and bake in the center of the oven for 20 minutes. Fill the mold with the apple slices, then sprinkle the bread crumb-raisin mixture over the top.Ħ. Drain Calvados from the raisin bowl over the apple slices, then toss the raisins with the bread crumbs. In a food processor chop the trimmings and remaining bread (at least a half slice) to make crumbs. Trim the bread as necessary so the verticle pieces are flush with the top of the mold.
Cut the remaining pieces in half, and line the sides of the mold. Cut enough toasted bread triangles and small filler pieces to line the bottom of the mold. Rub the sides and bottom of a 1-quart charlotte mold with the remaining tablespoon of butter. When soft, transfer to the bowl and fold them into the first batch.Ĥ. Add 2 more tablespoons of butter to the pan and cook the remaining apples. Transfer apples and pan juices to a mixing bowl sprinkle on a half teaspoon of vanilla and all the sugar. Add half the apple slices, cover and cook until the slices are soft but not mushy. Heat 2 more tablespoons of butter in the skillet. Saute the bread, turning once, until light gold on both sides. Heat 3 tablespoons of butter in a large skillet.
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