The Brand
Boulard
Boulard Calvados and double distillation are inextricably linked. Since its founding in 1825, the house has been a pioneer in adopting this method for all of its Calvados. Subsequently, the Boulard family campaigned for this method to be associated with a controlled designation of origin. This work came to fruition in 1942 with the creation of the Calvados Pays d’Auge AOC.
Double Distillation
It consists of two successive distillations over an open flame. The first is carried out using cider and produces the “brouillis” (steam) which has an alcohol content of between 28 and 30 degrees. The second distillation redistils this “brouillis” (steam) to obtain the “good heat” which must not exceed 72 degrees at the still outlet. The resulting eau-de-vie will produce the future Calvados Pays d’Auge. In both operations, the “heads” and “tails” – the first and last parts of the distillate – are discarded to keep only the “heart” of the heat.
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Spirits Catalogue
Belizean Blue stands for fair Belizean rum, bringing you an authentic taste of the region.
