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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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?