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Calvados Pere Magloire VS Fine , 70cl

Double distilled to ensure an even deeper and more intense flavour, Père Magloire VSOP has been matured for up to 5 years and has dark golden hues to show for it. Père Magloire VSOP has a deep scent of apple blossom and fresh fruit which is followed be a deliciously crisp and juicy flavour which blends harmoniously with the mature oak flavours from the maturation process. Serve alongside mature and blue cheeses for a perfect partnership.


Calvados Pere Magloire VSOP , 70cl

Père Magloire 12 year old AOC is a single distillation Calvados which is fine and silky on the palate. Its deep golden brown colour is attributed to a minimum of 12 years maturation in oak barrels and this also adds a distinct addition to the flavour profile of the bottle. Fresh hazelnut marries with fruity banana and natural spices all coming together with the baked apple flavour which is typical of a quality Calvados.

Dupont Famille Calvados VSOP , 70cl

Domaine Dupont Calvados Pays d'Auge VSOP 70cl Product Description PRODUCER: The Famille Dupont Family estate consists of 30 hectares (74 acres) of orchards in Normandy, in the heart of the Pays d'Auge region. The estate produces ciders, pommeau and calvados. For more than 25 years now, the Estate has resolutely followed a path towards high quality. By drawing on the best techniques used to make cognac and its great blends, Etienne Dupont has studied, tried out and refined his cellar work to reach the same levels of elegance and expressiveness as found in the best wines.

Pere Magloire Pommeau, 70cl

Pommeau is Calvados' answer to Pineau des Charentes. A lend of three-year-old Calvados and fresh cider-apple juice, this is a deliciously fruity aperitif.

Lairds Applejack, 70cl

Laird’s Applejack is a sweet and intense apple brandy which offers a distinctive flavour and spicy notes to compliment the apple. Golden amber nectar releases an aroma of


Calvados is a french apple brandy from the french region of Basse-Normandie. It is made from specially grown & selected apples of which there are 200 varieties. A combination of sweet, tart and inedible bitter apples are used to get the right balance of flavour. These are then harvested, pressed into a juice and fermented into a dry cider which is then distilled into an eau de vie. To be classed as a calvados this must then be aged in oak casks for a minimum of 2 years. The aging process usually lasts longer than this as the longer the process the smoother the drink becomes.

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