While most people refer to Calvados as an apple brandy, pears are also allowed in the AOC. In the Domfront, or Domfrontais region, the clay and limestone soils are more suited to the strong, deep roots of pear trees. Appellation law insists that at least 30% of the cider be made from pear; Lemorton Calvados includes up to 80%. The Lemorton family has a long history in the Domfront, with Didier Lemorton now running the domaine, 6 generations on. The 9-acre property is planted with both apple and pear trees, but the latter’s influence is dominant. This pear influence makes not only a lighter-colored spirit, but also one which emits its own distinct bouquet.
The Lemorton’s distill their cider after aging it for eleven months in oak barrels. Distillation takes place in their own alambic, a single-distillation unit that distills to about 140 proof. The clear spirit then goes into barrels which have an average age of 30 years.