At the Ferme Des Grimaux near Mantilly, the Family Pacory has farmed the land since 1939. It wasn't until 1959 that Claude Pacory decided to focus his efforts on perfecting the production of Calvados. Like all the farmers in this area, they'd specialized in the production of apples and pears and the creation of ciders and brandy from their juices, but this focus on brandy was exceptional in this part of Normandy. The results were exceptional. Claude and his 100 hectares were exceptional by all accounts. On their 100 hectare property 700 pear trees and 400 apples trees are planted on non-dwarf root stock. But it's the pear trees that really thrive in the deep granitic soils of Domfrontais. These trees are massive in size and take literally 100 years to become fully productive. The saying in the region goes, "100 years to grow, 100 years to produce, and 100 years to die." The commitment to use standard root stock means there's no speeding the natural process of maturation. The orchards are never treated with any chemicals and fertilization occurs naturally as the family's cows graze through the fields. The commitment to tradition and slow maturation in the fields translates to the elevage of the Calvados. The pot distilled eau-de-vie is aged exclusively in ancient barrels to preserve the nuanced character of the pear. This 12 year was selected from a single cask for it's finesse and stupendous value. A pre-fermentation blend 70% pear and 30% apple from the 2009 vintage.