Emmanuel Camut of Calvados Adrien Camut thought that he would do something unusual for this year's Aperitif Normand. Instead of making it by the usual method of 2/3 unfermented apple juice with 1/3 Calvados, Emmanuel reduced the juice by one half by heating it over a gentle flame. He then muted this nectar with 1/3 4-year-old calvados to prevent fermentation from taking place. \n\nAged in 225-liter barrels for 12 months, the result is an ambrosia with a deep color and notes of baked apple, vanilla, nuts and spices entwined within a rich, honeyed texture. At 17% alcohol, it is delicious as a nightcap or with apple and other fruit-based desserts. Think of this as an apple tawny port that will work with pies and tarts commonly found on the table during the holiday season.