Emmanuel Camut Pommeau Ambrosia
Emmanuel Camut of Calvados Adrien Camut thought that he would do something unusual for this year's Aperitif Normand. Instead of making it by the usual method of 2/3 unfermented apple juice with 1/3 Calvados, Emmanuel reduced the juice by one half by heating it over a gentle flame. He then muted this nectar with 1/3 4-year-old calvados to prevent fermentation from taking place.
Aged in 225-liter barrels for 12 months, the result is an ambrosia with a deep color and notes of baked apple, vanilla, nuts and spices entwined within a rich, honeyed texture. At 17% alcohol, it is delicious as a nightcap or with apple and other fruit-based desserts. Think of this as an apple tawny port.
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Description
Emmanuel Camut of Calvados Adrien Camut thought that he would do something unusual for this year's Aperitif Normand. Instead of making it by the usual method of 2/3 unfermented apple juice with 1/3 Calvados, Emmanuel reduced the juice by one half by heating it over a gentle flame. He then muted this nectar with 1/3 4-year-old calvados to prevent fermentation from taking place.
Aged in 225-liter barrels for 12 months, the result is an ambrosia with a deep color and notes of baked apple, vanilla, nuts and spices entwined within a rich, honeyed texture. At 17% alcohol, it is delicious as a nightcap or with apple and other fruit-based desserts. Think of this as an apple tawny port.
