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Pierre Huet Calvados Vintage 1972 42% 700ML

Pierre Huet Calvados Vintage 1972 42% 700ML
CERTIFICATION : Calvados Pays d'Auge (Protected Designation of Origin) AGEING : Minimum of 38 years in oak barrels. TASTING : First nose: fresh apple, granny apple immediately, then mushrooms nose (autumn and undergrowth scent). Nice balance, no bitterness nor acidity. Quiet and gentle “eau de vi...
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CERTIFICATION :

Calvados Pays d'Auge (Protected Designation of Origin)

AGEING :

Minimum of 38 years in oak barrels.

TASTING :

First nose: fresh apple, granny apple immediately, then mushrooms nose (autumn and undergrowth scent). Nice balance, no bitterness nor acidity. Quiet and gentle “eau de vie” with light apple pie (tartin tart) aromas. Mouth : beautiful but lightly blurred by the reduction. Nose and mouth progressively reveal Madeira noses. Very beautiful Calvados.

Pascal Baijot, brandy expert. 

SERVING SUGGESTION :

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

We advice to leave this Calvados about 15 minutes in a glass before tasting.

Authenticity :

On the top of this prestigious bottle is the seal « PH », which are the initials of our ancestor: Pierre Huet.

The year of the Millesime is indicated with wax on the neck of the bottle; made by hand.

The bottling date and the number of the bottle are written down on the back label.

PRESERVATION :

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

DISTILLATION :

The Calvados AOC Pays d’Auge is obtained through a process of double distillation of cider in a traditional copper still called “alambic à repasse” (which translates as a “double 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.

The cider is heated once for the first distillation. These cooled and condensed alcohol vapors are between 30 and 35% proof.

The second heater is to distill the “petites eaux”. Only the heart of the distillation is retained. Calvados obtained is 70% proof.

Calvados Pays d'Auge Pierre Huet

Our Cidre Bouché Brut is made in the respect of artisanal process making methods :First the apple are picked up to the right maturation manually or mechanically / washed / crushed / the pulp is put into a vat open air to give the juice its colour and to release its aroma / the pulp is then presse...
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CERTIFICATION :Pommeau de Normandie AOC (Certified designation of origin).AGEING :Between 36 to 48 months in oak barrels.ELABORATION :Pommeau de Normandie is made by the mutage of:- 2/3 of apple must made from varieties as Fréquin Rouge, Binet Rouge, Bisquet et Douce Moën.- 1/3 of one-year-old-Ca...
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Certification:
Calvados Pays d'Auge (Certified Designation of Origin)
Ageing:
Between 2 and 3 years in oak barrels
Tasting:
First smell: newly picked apples cooked in butter – followed by refreshing hints of mint. After several minutes, frank apple aroma.
Serving suggestion:
Fruity alcohol partic...
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CERTIFICATION :
Calvados Pays d'Auge (Certified Designation of Origin)
 
AGEING :
Minimum of 12 years in oak barrels.
 
TASTING :
This is the most popular calvados for alcohol amateurs. This is a powerful calvados. Really appreciated thanks to the good compromise between woody and fruity flavour....
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CERTIFICATION :
Calvados Pays d'Auge (Protected Designation of Origin)
 
AGEING :
Minimum of 15 years in oak barrels.
 
TASTING :
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 sta...
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