Sunday 2nd October
We complete the cider trail at a Calvados Distillery
See where apples are unloaded, crushed then fermented for four days.
Transfered to the distillery and distilled to 70% spirit.
Then watered down to 43% with distilled water before barrelling.
Then left undisturbed for a number of years (minimum four)
Then it is ready for tasting by George.
This stuff really puts hairs on your chest.
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