Busnel VSOP

Tasting Notes

A smooth and delicate blend of Calvados with subtle woody notes and intense and fruity floral aromas.


More than 20 varieties of apples from the Pays d’Auge region in Normandy, France

Technical Notes

A blend of Calvados aged for a minimum of 4 years

Food Pairing

Perfect for after dinner sipping or as a Trou Normand, a traditional Normandy way of making a little more room for the next course

Did you know fact

Pays d’Auge region has a variety of soils from sandy and silty to clay and chalk, each lending themselves to different apple varieties. The 20+ apple varieties in Calvados are separated into four categories: bitter/sour apples have rugged tannins and heady aromas; sweet apples are rich in sugars for fermentation; bitter/sweet apples provide complexity and added sugars; sour/bitter apples’ tartness provide freshness and acidity. The secret of Busnel’s exceptional richness is a tradition carefully handed down since 1820.


Big Apple

2 oz of Busnel Calvados
1 oz of Rye Whiskey
.5 oz of Apple Pie Spiced Simple Syrup
2 drops of Anagnostura bitters

Shake well and garnish with an apple slice.

Normandy Invasion

One tall glass of Hard Cider
One jigger of Busnel Calvados

Drop and Drink!

The Margarite

1 1/2 oz of Busnel Calvados VSOP
1/2 oz of Gran Gala Triple Orange Liqueur
1/2 oz of Lemon Juice

Pomme Old Fashion

2 oz of Busnel Calvados
.5 oz of Honey Syrup
2 dash of Orange bitters

Shake and serve on the rocks
with an Orange Twist.