Made this using Château du Breuil Calvados. Fruity, slightly dry and a nice kick to it.
I have the Calvados in my freezer and it's ever so slightly freezing over, getting ice-crystals when pouring. I might try an ice-distill of the Château du Breuil to see if I can increase the ABV that way. (It's a completely legal procedure where I live)
Netherlands
I have the Calvados in my freezer and it's ever so slightly freezing over, getting ice-crystals when pouring. I might try an ice-distill of the Château du Breuil to see if I can increase the ABV that way. (It's a completely legal procedure where I live)