Pierre Huet VS Calvados AOC Pays d'Auge adheres rigorously to the standards of Calvados AOC Pays d’Auge, which mandate double-distillation in a traditional copper pot still known as an “alembic á repassé.” The process begins with the fermented cider, known as calvados cidre, which matures for 12 months in century-old oak barrels before undergoing distillation. Following distillation, the Calvados is transferred back into oak barrels for an additional aging period of two to three years, imparting depth and character to the final product.

TASTING NOTES

Tastes of freshly picked apples sautéed in butter, with a hint of mint. Little complexity with a strong “eau de vie” taste. Perfect for craft cocktails or served over ice with tonic and a wheel of lime.