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After apple harvest, the first step of the Calvados production process is to produce cider. This cider is then double distilled in pot stills. This produces a crystal clear smooth spirit which is then greatly improved by oak ageing. Berneroy Fine has been aged in Limousin oak casks for an average of 5 years. It is the youngest in the Berneroy range and is therefore much more characterised by the flavours and aromas of fresh apples and pears compared to the older Calvados. There are fresh appley aromas with a touch of oak and spice. The palate is full and soft with slightly sweetish flavours, spice, a bit of vanilla and a good bite at the end. It has a complex, lingering but fresh finish. Calvados is the basis of the tradition of le trou Normand, or 'the Norman hole'. This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite.