AU
New Zealand
Aged for four years, with deeper apple, spice, and wood character than the Fine.
The Huet family uses traditional copper stills and a blend of over 30 apple varieties.
Great step up from the Fine, perfect for sipping or food pairings.
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Description
Certification:
Calvados Pays dAuge (Certified Designation of Origin)
Ageing:
Minimum of 4 years in oak barrels.
Tasting:
Product combining wood and apple flavours. Caramelised apple, lightly woody when smelling. Tasting: firstly very fresh and apply. Finally spicy.
Serving suggestion:
This precious balance between wood and apple is really appreciated as a Trou Normand (in the middle of the meal) alone or with an apple sorbet.
AWARDS:
Vermeil Medal : Regional Competition Vimoutiers 2010
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 (Certified Designation of Origin)
Ageing:
Minimum of 4 years in oak barrels.
Tasting:
Product combining wood and apple flavours. Caramelised apple, lightly woody when smelling. Tasting: firstly very fresh and apply. Finally spicy.
Serving suggestion:
This precious balance between wood and apple is really appreciated as a Trou Normand (in the middle of the meal) alone or with an apple sorbet.
AWARDS:
Vermeil Medal : Regional Competition Vimoutiers 2010
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
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