AU
New Zealand
Matured for three decades, offering concentrated flavours of prune, leather, and spice.
The Cordon Or series reflects the estate's top-tier, long-aged craftsmanship.
A luxurious expression for connoisseurs of deep, aged Calvados.
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Description
Certification:
Calvados Pays d'Auge (Protected Designation of Origin)Ageing:
Minimum of 30 years in oak barrels.Tasting:
Apple not really predominant. Smelling: sharp, with cinnamon and crystallised fruit. Tasting: immediately long and deep.At the end, prune and quince jam flavours.
Before tasting, this Calvados should be left a minimum of 15 minutes in a glass, in order to discover all the flavours.
Serving Suggestion:
Best consumed in a Calvados or tulip glass, at 18–20 °C.Awards:
Calvados Cordon Or Pierre Huet is especially marketed at Cave Auge in Paris and served at L’Auberge du Pont de Collonges, restaurant of Paul Bocuse.
Bronze Medal: General Agricultural Competition of Paris 2008Preservation:
With optimal conditions (constant cellar temperature), Calvados can be kept about 10 years.Distillation:
The Calvados AOC Pays d’Auge is obtained through a process of double distillation of cider in a traditional copper still called alambic à repasse. First, the juice obtained by pressing the apples is completely fermented (12 months) in one hundred-year-old oak barrels.Our still is heated by an innovative process in Normandy: woodchips from the estate, used as ecological combustible.
The cider is heated once for the first distillation. These cooled and condensed alcohol vapours are between 30 and 35% proof.
The second distillation is to refine the petites eaux. Only the heart of the distillation is retained. Calvados obtained is 70% proof.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Description
Certification:
Calvados Pays d'Auge (Protected Designation of Origin)
Ageing:
Minimum of 30 years in oak barrels.
Tasting:
Apple not really predominant. Smelling: sharp, with cinnamon and crystallised fruit. Tasting: immediately long and deep.
At the end, prune and quince jam flavours.
Before tasting, this Calvados should be left a minimum of 15 minutes in a glass, in order to discover all the flavours.
Serving Suggestion:
Best consumed in a Calvados or tulip glass, at 18–20 °C.
Awards:
Calvados Cordon Or Pierre Huet is especially marketed at Cave Auge in Paris and served at L’Auberge du Pont de Collonges, restaurant of Paul Bocuse.
Bronze Medal: General Agricultural Competition of Paris 2008
Preservation:
With optimal conditions (constant cellar temperature), Calvados can be kept about 10 years.
Distillation:
The Calvados AOC Pays d’Auge is obtained through a process of double distillation of cider in a traditional copper still called alambic à repasse. First, the juice obtained by pressing the apples is completely fermented (12 months) in one hundred-year-old oak barrels.
Our still is heated by an innovative process in Normandy: woodchips from the estate, used as ecological combustible.
The cider is heated once for the first distillation. These cooled and condensed alcohol vapours are between 30 and 35% proof.
The second distillation is to refine the petites eaux. Only the heart of the distillation is retained. Calvados obtained is 70% proof.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity