Producer's Notes: 

Origin: The producer owns their apples orchards and distillery in the village of Cambremer in the heart of the Pays d’Auge, Calvados. Note: even though the distillery and orchards are in the Pays d’Auge, the Calvados Chauffe Coeur don’t bear the appellation Pays d’Auge because, according to the original and ancient recipe, the Calvados Chauffe Coeur are a blend of Calvados Appellation (single distillation) and Calvados Pays d’Auge (double distillation).  

Apples: a wide variety of acid, bittersweet cider apples are used ; they are pressed by varieties and each juice is stored individually in stainless steel vats until the first fermentation ; then the juices are blended for the specific purpose of making Chauffe Coeur, the blend undergoes a second fermentation and is left to age for a minimum of one year.

Distillation: Single and double distillation; for the double distillation, the heads and tails are discarded; only the heart of the distillation, where all the aromas and fruit are nestled, are used for making the Chauffe Coeur quality.

Ageing: in old 12hl oak barrels from the Limousin. Old oak is used in order to preserve the fresh taste of the apples.

Blending: this important step is done by the 2 brothers, owners of Martayrol, and the cellar master, each secretly bringing their own touch, their know-how and their artistry.

Usually, the blending takes place about a year before the final product is meant to be bottled, when the various eaux de vie have aged well and for a long time. At that time also, if some strength reduction is needed, it will be done, slowly and little at a time over a few months. Chauffe Coeur Calvados are sold at 43% vol., the best volume according to the cellar master. There is no sugar, caramel or color added.