CERTIFICATION :
Calvados AOC (Protected Designation of Origin)

AGEING :
Minimum of 30 years in oak barrels.

TASTING :
Apple not really predominant. Smelling: sharp smelling, cinnamon and crystallized fruit. Tasting: immediately long and deep.
At the end, prune and quince jam flavours.
Before tasting, this Calvados has to be left a minimum of 15 minutes in a glass, in order to discover all the flavours.

SERVING SUGGESTION :
This Calvados must be consumed preferably in a Calvados or « tulipe » glasses, at 18–20 °C.

REFERENCES :
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 preservation conditions (constant cellar temperature), Calvados can be kept about 10 years.

AUTHENTICITY :
Our most prestigious bottles are waxed and marked with the seal « PH », which are the initials of our ancestor: Pierre Huet.
To open these bottles, it is advised to cut the wax at the level of the joint between the cork and the bottle with a knife.

DISTILLATION :
Our Calvados AOC is obtained by a simple distillation of cider in an “alambic à colonne” (simple 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.
Calvados obtained is 70% proof. Finally the Calvados Cordon Argent ages in separate oak barrels for a minimum of 20 years.