The apples are mixed, crushed and pressed. The apple juice ferments completely to give the cider to distill. The double distillation takes place six months after the cider fermentation process. The first distillation of the cider gives the small water at 30% vol. and it is the second distillation, that of the little water, which gives the apple brandy.
Aging: 6 years minimum. In toasted oak barrels of 400 litres including 25% new barrels. Minimum finish 5 months in 220L barrels having contained Caroni Rhum. – Domaine Dupont