Pile trio 5 cl (Unavailable)

An original set of 3 small stackables 5cl bottles

 

Pommeau de Normandie AOC

Our Pommeau de Normandie is made by the mutage (alcoholic fermentation stopping of a must adding alcohol, with objective to keep non-transformed sugars) of:

• 2/3 of apple must made from varieties as Fréquin Rouge, Binet Rouge, Bisquet et Douce Moën.
• And 1/3 of one-year-old-Calvados Pays d’Auge, that titrates between 68% and 70% alcohol.

Our Pommeau ages 36 to 48 months in oak barrels (14 months minimum authorized by the legislation)

Bright and clear, a beautiful amber color and smelling fruits. Reveals subtle aromas of cooked fruit, dried fruit, prunes, cherry and also almond cocoa and honey.

Pommeau de Normandie can be served :

• As an aperitif, the ideal temperature to appreciate it is between 8 and 10°C.
• During the meal, as an accompaniment of foie gras, melon, apple or chocolate dessert.
• For cooking, it can be used from starter to dessert, to make sauces or with poultry, fish and scallop.

Pommeau de Normandie can be preserved 1 to 2 years in the bottle and 6 months after the opening.

 

Fine Calvados AOC Pays d'Auge Pierre Huet

This young Calvados has been kept in oak barrels between 2 and 3 years.

First scent : newly picked apples cooked in butter – followed by refreshing hints of mint. After several minutes, frank apple aroma.

Fruity alcohol particularly recommended to strong « eaux de vie » lovers.

- Can be used as a basis for cocktails.

- Used for culinary preparations requiring an aromatic power and a high content in alcohol (flambéing, sauces...)

- Served as well at the end of a meal in a coffee cup.

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

 

CALVADOS AOC PAYS D'AUGE VIEILLE RESERVE 8 YEARS

This Calvados has been kept in oak barrels for 8 years.

Its colour is clear; it is fine and floral, fresh and light with first notes of burned apple. In the second nose, persistent notes reminding of fresh green apple. The palate is mineral, slightly peppery and minty. The finish on the palate is reminiscent of the salted butter caramel.

At the end of the meal, this Calvados is really appreciated for its subtle aromatic taste and its length.

This is the youngest Calvados of the HUET range of Calvados.

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

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