Père Magloire's Smoky Islay Cask Finish is a well-aged and intriguing apple distillate that has undergone additional maturation in casks previously used to age Islay whisky.
Père Magloire's Smoky Islay Cask Finish is a well-aged and intriguing apple distillate that has undergone additional maturation in casks previously used to age Islay whisky. Whisky from the Isle of Islay is known for its robust style and heavy smokiness, which is very popular, especially in Sweden. When a distillate is finished in such a cask, much of the smoke phenols remain in the walls, imparting sublime tones of smoke and peat. Père Magloire – Smoky Islay Cask Finish is a fascinating distillate for anyone who appreciates calvados and Islay whisky. Here, the smoky whisky meets a long-aged apple eau de vie, perfect as a digestif after a good meal or with a chocolate dessert.
Amber yellow.
Spicy, lightly smoky with hints of thyme and dried fruit.
Robust flavor of ripe apple, cooked fruit, followed by a balance of woody, smoky, and maritime notes.
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Père Magloire VSOP Single Malt Cask Finish is a well-aged calvados that has received several years in oak casks and then a shorter period of final aging in casks that previously contained single malt whisky. The double aging means that there will be a taste meeting between two of the world's leading distillates. This particular Calvados goes perfectly with coffee, or with desserts, especially with apple desserts, preferably served with lightly whipped cream or vanilla ice cream. Père Magloire's complex flavor also gives it power to be enjoyed alone, for a long time, in front of a fire, perhaps with a small chocolate praline.
Père Magloire VSOP is a typical Calvados with a tight and distinct apple flavor. The aroma is fresh with lively must, also featuring other fruits like bitter oranges and peaches. The taste carries a light oak character with hints of black currants and a long fruity bittersweet apple tone.
Père Magloire 12 years old is a top-notch Calvados served at upscale bars and restaurants worldwide. It's used in many ways, both as a cocktail ingredient and as an aperitif or digestif. In France, it's common to mix it with dry cider and drink it as a mealtime beverage or as Le trou Normand, which roughly translates to "the Norman hole," meaning a small Calvados during the meal, believed to have magical effects on digestion.
The scent carries a subtle apple tone with fruity hints of pear, rhubarb, and red currant. The flavor is complex with a spicy vanilla and pronounced nutty apple character. In the aftertaste, softer oak tones, leather, and a hint of smoke emerge. The art of cider making is ancient, and no one knows where the practice originated, but Romans and Greeks had their cikera as early as 2,000 BC. They crushed apples and allowed the juice to ferment naturally. Since then, cider has been made throughout the old Roman Empire. In a small corner of the world—historic Normandy—it's believed that perhaps as early as the 16th century, they learned to refine apple juice into Calvados.