Emmanuel Camut of Calvados Adrien Camut thought that he would do something unusual for this year's Aperitif Normand.  Instead of making it by the usual method of 2/3 unfermented apple juice with 1/3 Calvados, Emmanuel reduced the juice by one half by heating it over a gentle flame.  He then muted this nectar with 1/3 4-year-old calvados to prevent fermentation from taking place. 

Aged in 225-liter barrels for 12 months, the result is an ambrosia with a deep color and notes of baked apple, vanilla, nuts and spices entwined within a rich, honeyed texture.  At 17% alcohol, it is delicious as a nightcap or with apple and other fruit-based desserts.  Think of this as an apple tawny port.

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