This Calvados is aged for 2 to 3 years in oak barrels.

The nose opens with notes reminiscent of apples fried in butter. These are joined by light menthol notes, which after about 5 minutes give way to the clear notes of fresh apples.

In the mouth it is exceptionally fruity and is therefore ideally suited for preparing various cocktails or for flambéing.

It is best enjoyed neat at the end of a good meal. Ideally, it should then be served in an espresso cup.

The protected designation of origin Calvados varieties from Pierre Huet are obtained through the double distillation of different ciders, which in turn are the result of the 12-month fermentation of apples in oak barrels.
The first distillation produces the cider. The result is the so-called "petites eaux" with an alcohol content of around 30-35% ABV. The second distillation yields the Calvados with 40% ABV.