Chauffe Coeur, Calvados is made using a unique blend of Calvados Appellation (single distillation) and Calvados Pays d’Auge (double distillation).
Multiple varieties of Cider apples are used with the juice from each variety kept separate through the first fermentation process. These are then blended and the blend undergoes a second fermentation before being aged for at least a year prior to distillation.
The various eau de vie are then stored in old oak barrels from the Limousin for a minimum of 6 years. The final blend is carried out about a year before the Calvados is bottled.