Lemorton Calvados Selection SF Chronicle - Past Pick I hand label the batch

I hand label the batch number on every bottle

cinchona and citrus as per the Americano Bianco but with the addition of saffron

Lagavulin and steak

Despite its intensity and girth

small-batch bourbon that's been aged 8 years and blended to perfection

Lemorton Calvados Selection SF Chronicle - Past Pick I hand label the batchCalvados with an unusually high pear content. While the Domfrontais appellation requires a minimum of 30% pear, Lemorton uses 7080%, creating a lighter, more elegant spirit than apple dominant Calvados. Didier Lemorton (third generation, now joined by son Damien as fourth) distills at La Baille Ftu in Mantilly, Normandy, using a wood fired copper column still shared among three local producers. The fruit ferments naturally for nine to ten months in