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Description
Pierre Huet Calvados Vieux 4 years 40% 700MLCertification: Calvados Pays d'Auge (Certified Designation of Origin) Ageing: Minimum of 4 years in oak barrels. Tasting: Product combining wood and apple flavours. Caramelized apple, lighty 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. References: Vermeil Medal
Certification:
Calvados Pays d'Auge (Certified Designation of Origin)
Ageing:
Minimum of 4 years in oak barrels.
Tasting:
Product combining wood and apple flavours. Caramelized apple, lighty 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.
References:
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 à 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 vapors 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.
For further information, download the detailed technical description of this product.
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Exchange/Return Notes
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