#1 here. As you know, I have been spending the last several days accompanying a group of American apple/cider producers from the Hudson Valley (NY State) around the Perche. It has been a really interesting experience as I have visited orchards, cider works and the caves where the best (25-year old) Calvados is aged. I thought that today, I would share a few of those photos with you.
A 15th century manor house behind apple orchards:
Apples on the ground, ready to be gathered:
Mountains of apples await washing and processing at the industrial cider works:
The contrast between the stainless steel cider vats that hold up to 50,000l litres each...
and the old oak barrels in the aging cellar for Calvados:
The Calvados is aged in these barrels for 25 years before being bottled and marketed.
And this is Fernand, who has been the master "ager" here for many years. He was on the front cover of Food Arts magazine in the October 2007 issue!