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Pierre Huet 15 Yr. Pays d'Auge Calvados

  • Pierre Huet 15 Yr. Pays d'Auge Calvados

Pierre Huet 15 Yr. Pays d'Auge Calvados

  • Availability: In Stock
  • Quantity Available: 2
  • SKU #: 9038
  • $149.99


Pierre Huet 15 Yr. Pays d'Auge Calvados

  • Availability: In Stock
  • Quantity Available: 2
  • SKU #: 9038
  • $149.99


Pierre Huet 15 Yr. Pays d'Auge Calvados

Aromas of bright apple with a nice dusting of spices. On the palate we get baked apple pie, the mix of the apples, spice and pastry, it is a light texture but full of flavors. D&M Tasting Notes

The history of Pierre Huet goes back to the late 1800s when François Huet produced and stored Calvados on his manoir, La Briere des Fontaines, in Cambremer. His son, the eponymous Pierre, began commercializing his father’s Calvados for better homes and restaurants around France. Pierre’s son François continued the family business by distilling and producing some of the finest Calvados in all of France from the 1950s through the 1970s. Great grandsons of the patriarch, Pierre and Philippe Huet, began working at the manoir in the early seventies, strengthening the company’s commercial structure and expanding the business to include both cider and pommeau. The family line continues to this day with great-great grandsons François-Xavier and Cyril Huet having joined the firm in 2005 and continue to forward the manoir’s pursuit of Calvados excellence to this day.

On the Huet’s 74 acre property they cultivate twenty five different varieties of apples. The family lets gravity do its inexorable work and after the apples fall from the trees they are collected and pressed. Afterwards, the unfiltered juice ferments to become the cider, rested in large oak casks which are over a century old. The Huet clan is unique in that they aged their cider for a full year before distillation. Above you can see the family’s distilling setup-- they own both their own column still as well as a alembic still for double distillation. (Those long time members may well recall that five years ago we brought a Cordon d’Or which carried a Calvados designation and was single distilled.) This one year aged cider is distilled twice in a still fired by wood chips from the property. This new spirit (initially 70% ABV) is then aged in oak barrels of various sizes, most of whom hold over 1,000 liters and are in excess of twenty years old. Within these neutral vessels the spirits are allowed to evolve slowly and gracefully. Michael Kennel, D&M


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