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Calvados Pays d’Auge AOC TRADITION (alc. 40%)
Pierre Huet
€
89,50
AGEING :
Minimum 15 years in oak barrels
TASTING:
A great classic in the range, this Calvados aged 15 years in oak barrels, is a subtle marriage between the strength of an Hors d'Age and the roundness of an old Calvados.
SERVING SUGGESTIONS :
As a digestif, drink at a temperature of 18-20°C in a Calvados glass or tulip glass.
REFERENCES :
Product selected by L'Hôtel Ritz, place Vendôme (Paris)
STORAGE :
In good storage conditions (constant temperature and hygrometry), bottles stored upright can keep for several decades.
DISTILLATION:
Our Calvados AOC Pays d'Auge is obtained by double distillation of our distilling ciders in a traditional copper still called an "alambic à repasse". This distilling cider is itself the result of total fermentation of apple musts for 12 months in our oak tuns.
Our still is heated by an innovative technique unique to Normandy: wood shavings. Produced on the estate, they are used as "clean" fuel.
The first toasting consists of distilling the cider. The alcohol vapours released are condensed in the cooler to form the petites eaux, which are between 30 and 35% vol.
The second toasting consists of distilling the "petites eaux". The heads and tails are discarded, leaving only the heart of the distillation process, known as "bonne chauffe". The resulting Calvados is 70% vol.
Minimum 15 years in oak barrels
TASTING:
A great classic in the range, this Calvados aged 15 years in oak barrels, is a subtle marriage between the strength of an Hors d'Age and the roundness of an old Calvados.
SERVING SUGGESTIONS :
As a digestif, drink at a temperature of 18-20°C in a Calvados glass or tulip glass.
REFERENCES :
Product selected by L'Hôtel Ritz, place Vendôme (Paris)
- Gold Medal: Concours Général Agricole Paris 2024
- Silver Medal: Concours Général Agricole Paris 2023
- Silver Medal: Concours Général Agricole Paris 2019
- Silver Medal: Concours Régional Cambremer 2012
- Silver Medal: Concours Régional Cambremer 2011
- Silver Medal: Concours Général Agricole Paris 2011
STORAGE :
In good storage conditions (constant temperature and hygrometry), bottles stored upright can keep for several decades.
DISTILLATION:
Our Calvados AOC Pays d'Auge is obtained by double distillation of our distilling ciders in a traditional copper still called an "alambic à repasse". This distilling cider is itself the result of total fermentation of apple musts for 12 months in our oak tuns.
Our still is heated by an innovative technique unique to Normandy: wood shavings. Produced on the estate, they are used as "clean" fuel.
The first toasting consists of distilling the cider. The alcohol vapours released are condensed in the cooler to form the petites eaux, which are between 30 and 35% vol.
The second toasting consists of distilling the "petites eaux". The heads and tails are discarded, leaving only the heart of the distillation process, known as "bonne chauffe". The resulting Calvados is 70% vol.
Alc: 40%
Vol: 70cl
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