Pierre Huet Calvados Pays d'Auge VSOP
Pierre Huet Calvados Pays d'Auge VSOP follows strict Calvados AOC Pays d’Auge guidelines. The process begins with fermenting calvados cidre in hundred-year-old oak barrels for 12 months. After double-distillation in a traditional copper pot still called an “alembic á repassé”, the distilled spirit is aged for three to four years in oak barrels to develop its character before bottling.
TASTING NOTES
Amber color with a nose of cashew, almond, and pear aromas. The finish is a lingering, fine, and tender brandy. Serve in a small brandy glass at the end of a meal as a digestif.
Pierre Huet Calvados Pays d'Auge VSOP
Pierre Huet Calvados Pays d'Auge VSOP follows strict Calvados AOC Pays d’Auge guidelines. The process begins with fermenting calvados cidre in hundred-year-old oak barrels for 12 months. After double-distillation in a traditional copper pot still called an “alembic á repassé”, the distilled spirit is aged for three to four years in oak barrels to develop its character before bottling.
TASTING NOTES
Amber color with a nose of cashew, almond, and pear aromas. The finish is a lingering, fine, and tender brandy. Serve in a small brandy glass at the end of a meal as a digestif.
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Description
Pierre Huet Calvados Pays d'Auge VSOP follows strict Calvados AOC Pays d’Auge guidelines. The process begins with fermenting calvados cidre in hundred-year-old oak barrels for 12 months. After double-distillation in a traditional copper pot still called an “alembic á repassé”, the distilled spirit is aged for three to four years in oak barrels to develop its character before bottling.
TASTING NOTES
Amber color with a nose of cashew, almond, and pear aromas. The finish is a lingering, fine, and tender brandy. Serve in a small brandy glass at the end of a meal as a digestif.
