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.
Great blend of Pierre HUET range of products, combining the robustness and strength of a Hors d’Age with the length and sweetness of an ancestral Calvados, aged in Pommeau de Normandie barrels.
This Calvados must be consumed preferably in a Calvados or « tulipe » glasses, at 18–20 °C.
Product especially selected by Hôtel Ritz, place Vendôme (Paris).