Calvados AOC Pays D’Auge VS 2 Year
Aged 2 to 3 years in oak barrels
Located in Normandy on the Cider Route, in the heart of the Pays d'Auge, the family-owned estate Pierre Huet produces and markets Calvados, Pommeau de Normandie and Cider.
More than 25 varieties of apples are grown on the 30 hectares of orchards composed of either standard trees or cordons trees. 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. 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.