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Calvados Pierre Huet - VSOP NV
Ageing
4 years in oak barrels
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.
Then, the cider we get after this fermentation process is distilled a first time to get the "petites eaux" (little waters0 which 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. Our still is heated by an innovative and unique process in Normandy: woodchips, produced on the Estate. Finally, the Calvados Vieux ages in separate oak barrels for a minimum of 4 years.
Certification
Calvados AOC Pays d'Auge controlee
Food pairing
This precious balance between wood and apple is really appreciates as a "Trou Normand" (in the middle of the meal) alone or with an apple sorbet.
Tasting
Product combining wood and apple flavours.
Caramelized apple, lightly woody when smelling.
Tasting: Firstly very fresh and apply, and finally spicy.
Caramelized apple, lightly woody when smelling.
Tasting: Firstly very fresh and apply, and finally spicy.
