- Robert Parker (RP) points
- Vinous points
Roger Groult - Age d'Or - Calvados
Price
€112.80 Sold out
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Enquire about availabilityTasting notes
The nose is fruity and powerful (but all in balance). It reveals notes of apple juice and slight notes of small yellow fruits, apple pie (cooked apple with butter) associated with a hint of yellow peach, cider as well as a subtle woody hint/dry fruits and an imperceptible hint of flowers. The palate is fruity, soft, well-balanced, silky, slightly fleshy, precise, elegant and offers a slight suavity as well as sweetness. In the mouth this Calvados expresses notes of apple juice, fleshy peach and small touches of yellow fruits (yellow peach, quince…) associated with a touche of caramel, pâtisseries/brioche as well as a subtle/imperceptible hint of sweet spices. Good length and beautiful persistence. The finish is relatively powerful and offers an imperceptible hint of anise on the aftertaste.
More information
Provenance
- Type
- Calvados
- Producer
- Roger Groult
- Country
- France
- Region
- Normandie
Technical
- Vintage
- Grapes
- ABV
- Size
- Ageing
- Serving
- 18° - 20° C
- Drinking window
Key characteristics
About this calvados
Roger Groult Age d'Or Calvados is a premium French apple brandy that offers a rich and complex taste profile. On the palate, you can expect a harmonious blend of fruity notes, including ripe apples, pears, and hints of citrus, complemented by subtle oak undertones. The aroma is inviting, with a delicate balance of apple blossoms, vanilla, and a touch of spice.
This exquisite Calvados is perfect for special occasions and celebrations, where its refined flavors can be savored and appreciated. It pairs beautifully with a variety of desserts, such as apple tarts, crème brûlée, or dark chocolate. Enjoy a glass of Roger Groult Age d'Or Calvados after a fine meal or as a luxurious digestif to elevate your dining experience.
The Golden Age
Ingredients
- 60 ml Roger Groult Age d'Or Calvados
- 20 ml Cognac (VS)
- 15 ml Crème de Cassis
- 10 ml Fresh Lemon Juice
- 8 ml Honey Syrup (1:1 ratio)
- 2 dashes Angostura Bitters - 1 Egg White
Method
- Add all ingredients to a cocktail shaker without ice
- Dry shake vigorously for 10 seconds to emulsify the egg white
- Add a large handful of ice to the shaker
- Shake for 15 seconds until well-chilled
- Double strain into the prepared glass
- Allow the foam to settle for 5 seconds before serving
Serve
Coupe glass chilled to 0°C. Garnish with a thin apple slice (preferably from a French heirloom variety) placed horizontally across the foam surface, and a single Cassis leaf positioned at the rim's edge. Top the foam with three drops of aged balsamic reduction arranged in a line for visual contrast.
