I first discovered Calvados here at K&L; being from Vermont and a big fan of its apple products, I had to try this distillate for myself. I was instantly drawn to this spirit. Domaine du Montreuil only furthers its positive impression: smooth, "fresh" apple flavor, and just enough seriousness to let you know you're drinking a masterfully crafted eau de vie from a region with a long history in its production. Perfect as an afternoon aperitif or after a large meal, yea worth a try in your cooking recipes as well!

This very light colored Calvados is the key ingredient in making my new favorite winter cocktail, the Bentley. Charles Neal published the recipe in his excellent book Calvados: The Spirit of Normandy which is where I first read about it, but apparently this cocktail was in the original Savoy Cocktail Book. I have experimented with a number of different Calvados bottlings and red vermouths, but settled on the Montreuil and the Dolin Rouge Vermouth de Chambéry as my favorites. Here is the recipe: pour 1 & 1/2 ounces of Calvados and 1 & 1/2 ounces of red vermouth in a cocktail shaker filled with ice. Add one dash of Angostura Bitters and stir thoroughly with a cocktail spoon. Strain into a martini glass. Try to drink it slowly!