Once distilled from Pedro Ximénez, the Brandy is aged in chestnut wood barrels. The chestnut wood has the ability to not give the product excessive acidity, and also gives fruity notes. The Brandy then matures for another 13 years in Amarican oak barrels.
Distilling Pedro Ximénez is not easy. Extracting the nuances of its aromas and making them remain in a Castaño barrel, it seems atypical. However, the most difficult thing is to make the silkiness of the toasts and the memory of the raisins integrate with
Seven years of work and patience have been necessary to our Cellar Master to select, among the elite of their cellars the oldest and most subtle calvados. Blended together they gave birth to this unique cuvée.