The ‘Pays d'Auge’ appellation indicates that the apples used come from the heart of Normandy’s Calvados region, around the villages of Orne and Eure, and law dictates that calvados labelled Pays d'Auge must be double-distilled in pot stills. (Pays d'Auge are generally the best calvados.)
Boulard use 120 different varieties of apple and source 20% of their needs from their own orchards: more than 500 local growers supply the balance. They produce all their own cider at their own plant, and double distil it in their eight copper pot stills before ageing in seasoned oak casks.
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