AU
New Zealand
A rich, mellow Calvados with layers of stewed fruit, almond, and soft spice.
Tradition is a family hallmark, using long maturation and classic French oak.
An elegant, well-aged Calvados that bridges the gap between age and approachability.
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Description
CERTIFICATION :
Calvados Pays dAuge (Protected Designation of Origin)
AGEING :
Minimum of 15 years in oak barrels.
TASTING :
Great blend of Pierre HUET range of products, combining the robustness and strength of a Hors d’Age with the length and sweetness of an ancestral Calvados, aged in standard oak barrels.
SERVING SUGGESTION :
This Calvados must be consumed preferably in a Calvados or tulipe glasses, at 18–20 °C.
AWARDS :
Product especially selected by Hotel Ritz, place Vendome (Paris)- Silver Medal : General Agricultural Competition Paris 2019
- Silver Medal : Regional Competition Cambremer 2012
- Silver Medal : Regional Competition Cambremer 2011
- Silver Medal : General Agricultural Competition Paris 2011
PRESERVATION :
With optimal preservation 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 a repasse (which translates as a double distillation still). 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 and unique process in Normandy: woodchips. Woodchips produced on the Estate serves 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 heater is to distill 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 dAuge (Protected Designation of Origin)
AGEING :
Minimum of 15 years in oak barrels.
TASTING :
Great blend of Pierre HUET range of products, combining the robustness and strength of a Hors d’Age with the length and sweetness of an ancestral Calvados, aged in standard oak barrels.
SERVING SUGGESTION :
This Calvados must be consumed preferably in a Calvados or tulipe glasses, at 18–20 °C.
AWARDS :
Product especially selected by Hotel Ritz, place Vendome (Paris)
- Silver Medal : General Agricultural Competition Paris 2019
- Silver Medal : Regional Competition Cambremer 2012
- Silver Medal : Regional Competition Cambremer 2011
- Silver Medal : General Agricultural Competition Paris 2011
PRESERVATION :
With optimal preservation 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 a repasse (which translates as a double distillation still). 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 and unique process in Normandy: woodchips. Woodchips produced on the Estate serves 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 heater is to distill 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