Jeff Grossman
Jeff Grossman
Nice little article in this season's Fish & Game Quarterly. It's a quirky journal.
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Make your own calvados
- Thread starter Jeff Grossman
- Start date
Kay Bixler
Kay Bixler
Jeff, have you ever been there? I see very mixed reviews.
Saul Mutchnick
Saul Mutchnick
Jeff,
Thanks for the link--the journal seems to be a lot of fun. Some of the article's claims are laughably incorrect, though. For example: "commercial calvados starts out strong, at 140 proof, after two years in barrel it’s closer to 80 or 90."
If anyone lost that much alcohol per year, you'd go broke in a heartbeat. Hell, even Indian distilleries don't lose that much to the Angel's Share, much less a distillery in a temperate climate like Normandy.
Also why you'd want to re-distill applejack as a way to 'make' Calvados seems to be beyond reason.
Thanks for the link--the journal seems to be a lot of fun. Some of the article's claims are laughably incorrect, though. For example: "commercial calvados starts out strong, at 140 proof, after two years in barrel it’s closer to 80 or 90."
If anyone lost that much alcohol per year, you'd go broke in a heartbeat. Hell, even Indian distilleries don't lose that much to the Angel's Share, much less a distillery in a temperate climate like Normandy.
Also why you'd want to re-distill applejack as a way to 'make' Calvados seems to be beyond reason.
Jeff Grossman
Jeff Grossman
Kay, I have never been there.
Saul, yes, you're quite right. I posted the article more for the fussing about than as a serious attempt.
Saul, yes, you're quite right. I posted the article more for the fussing about than as a serious attempt.
Jeff Grossman
Jeff Grossman
I couldn't let this drop. Nobody mentions such a high proofage for the distillate. Everybody says (e.g., Groult, Dupont) it comes out at 60* or 70* and they water it back to whatever they like.originally posted by Saul Mutchnick:
For example: "commercial calvados starts out strong, at 140 proof, after two years in barrel it’s closer to 80 or 90."
But I eventually did find an article in the LA Times, of some years ago, that made this claim. And then I found a whole trove of such claims -- apparently, all based on a statement from Dom. Lemorton that they get 140* from their alembic. I think someone misstated %alc for proofage and that's how the number got so big.
Saul Mutchnick
Saul Mutchnick
originally posted by Jeff Grossman:
I couldn't let this drop. Nobody mentions such a high proofage for the distillate. Everybody says (e.g., Groult, Dupont) it comes out at 60* or 70* and they water it back to whatever they like.originally posted by Saul Mutchnick:
For example: "commercial calvados starts out strong, at 140 proof, after two years in barrel it’s closer to 80 or 90."
But I eventually did find an article in the LA Times, of some years ago, that made this claim. And then I found a whole trove of such claims -- apparently, all based on a statement from Dom. Lemorton that they get 140* from their alembic. I think someone misstated %alc for proofage and that's how the number got so big.
Well, 70% alcohol is 140 proof, so totally doable and probably likely, given when the cuts happen.
Also, Jeff, you've ruined my productivity today--I've been blowing through the back issues of the journal. It's good stuff.