Dupont Calvados Pomme Captive
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Yellow Snake perfectly expresses the singularity of Jamaican rum production. Named after the island's endemic python, this rum reveals, with finesse, the power and particularity of this great terroir. To offer the most representative aromatic palette, it is the result of the blending of rums from several distilleries of the island. 100% molasses and without added sugar, it reflects the quintessential Jamaican style.
Here is a new vintage of the Cihuatan brand, this young brand that has brought El Salvador into the very select circle of rum regions! Its name: Indigo. A color that enters the composition of the famous "Mayan blue", a beautiful color found in the frescoes of the temples buried in the jungle. The brand Cihuatan pays tribute to the Mayan culture, which is an integral part of the history of El Salvador. Its iconography can be found on the labels that adorn the bottles, such as this one. This cuvée, aged in American oak barrels containing Bourbon, is a blend of different vintages aged at least 8 years. Authenticity is privileged: no additives have been used to modify the overall result.
This is La Hechicera rum expertly matured in white oak casks and infused with generous amounts of organic banana flesh. This latest installment of Serie Experimental is an ode to the three generations of Riascos banana growers who weathered the unforgiving whims of nature to bring forth the most nourishing of tropical fruits. All of this was, of course, before the family transitioned into the romantic adventure of making rum.
This rum pays tribute to Anacaona, an icon of Caribbean mythology and a symbol of the elegance of the Caribbean woman.
A blend of young molasses rums with no added sugar, it expresses the refinement and delicacy of Santo Domingo spirits.
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.