A detailed look at two of the world's most interesting spirits; Calvados and Rum. We interview importer and author Charles Neal on Calvados and Rum specialist Tristan Mermin.
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Outstanding.... both very informative and helpful.
Evan, Ok, everything in this dish sound delicious! Do you have a recipe to share? *drooling*
Around the 24 minute mark, if I'm understanding Mr. Neal correctly, he seems to be implying that pot stills create more neutral spirits than column stills. Is that right? I've always thought the opposite.
Shane, apples contribute more tannins than pears. It's useful to think of the cidre as a "red" wine and the poire as a white. Pear usually lightens the Calvados. Plus, in Domfrontais, the soil is actually better suited to pears than apples. I published this on Calvados and Normandy a few years back if you want some more info: www.guildsomm.com/.../booze-224-la-normande-calvados-cidre-poir-233-and-pommeau
Silly question alert: While I understand the using of different classes of apples (sweet - bitter) to produce a balanced product, I'm confused as to what the pear actually provides to the flavor profile considering most say its hard to detect at all. Are they using pears simply because they can or is the intent to add more bitterness or more tannins perhaps?