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Achieved by blending Calvados with cider-apple juice before fermentation, and then aged in oak casks. It's versatility is astounding, pairing well with melon and apple forward desserts, as a constituent to a cocktail, or even as ingredient to help prop up sauces and creams. If drinking on its own, serving chilled in a tulip glass is suggested, to best enjoy its baked apple and buttery brown sugar notes.