Very good appearance and level.

Prospective spirit buyers should be aware of certain restrictions imposed by various jurisdictions regarding the shipment and importation of spirits (including Liqueurs Chartreuse). Many countries impose limitations on quantity, high duties and/or taxes. Prospective buyers should be fully aware on export and import restriction before planning any shipment of Liqueurs Chartreuse and spirits in general.
In bond at the Geneva FreePorts

This Calvados is aged for a minimum of 30 years. The apples used are 80% bittersweet and 20% acid varieties, grown in clay and Oxfordian marl soil. The production process involves crushing and pressing the apples, then fermenting the juice. The cider is then distilled twice - the first distillation yields a "petite eau" at 30% ABV, which is then distilled a second time to produce the final Calvados. The Calvados is aged for a minimum of 45 years in toasted oak barrels, first in 1200 liter (264 imperial gallon) barrels, then transferred to 400 liter (88 imperial gallon) barrels. Bottled after ordered.