Lemorton Calvados Selection

Calvados with an unusually high pear content. While the Domfrontais appellation requires a minimum of 30% pear, Lemorton uses 70–80%, creating a lighter, more elegant spirit than apple-dominant Calvados. Didier Lemorton (third generation, now joined by son Damien as fourth) distills at La Baillée Fétu in Mantilly, Normandy, using a wood-fired copper column still shared among three local producers. The fruit ferments naturally for nine to ten months in large wooden foudres before a single distillation. Aged a minimum of three years in used French oak. 43% ABV.