Certification:
Calvados Pays d'Auge (Protected Designation of Origin)

Ageing:
Minimum of 30 years in oak barrels.

Tasting:
Apple not really predominant. Smelling: sharp, with cinnamon and crystallised fruit. Tasting: immediately long and deep.

At the end, prune and quince jam flavours.

Before tasting, this Calvados should be left a minimum of 15 minutes in a glass, in order to discover all the flavours.

Serving Suggestion:
Best consumed in a Calvados or tulip glass, at 18–20 °C.

Awards:
Calvados Cordon Or Pierre Huet is especially marketed at Cave Auge in Paris and served at L’Auberge du Pont de Collonges, restaurant of Paul Bocuse.
Bronze Medal: General Agricultural Competition of Paris 2008

Preservation:
With optimal 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. 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 process in Normandy: woodchips from the estate, used 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 distillation is to refine the petites eaux. Only the heart of the distillation is retained. Calvados obtained is 70% proof.