Cordon Argent 20 years
Calvados AOC (Protected Designation of Origin)
Minimum of 20 years in oak barrels.
Smelling: firstly, « tarte tatin » and salted butter caramel then crystallized apple.
Smelling: firstly, « tarte tatin » and salted butter caramel then crystallized apple. Menthol is really nice, completed by small clove notes. Then, smelling contains pepper notes and apple is less predominant. Finally, « rancio » is present with a nice bitterness. Nice persistence.
Nice balance between coolness, round and rancid, showing this eau-de-vie is really mature and accomplished.
This Calvados must be consumed preferably in a Calvados or « tulipe » glasses, at 18–20 °C.
The Calvados « Cordon Argent Pierre Huet » is served in prestigious restaurants as: L’Auberge du Pont de Collonges, restaurant of Paul Bocuse or Le Café Dessirier, one of the most seafood restaurant in Paris owned by Michel Rostang.
Gold Medal : Général Agricultural Competition Paris 2011
With optimal preservation conditions (constant cellar temperature), Calvados can be kept about 10 years.
Our most prestigious bottles are waxed and marked with the seal « PH », which are the initials of our ancestor: Pierre Huet.
To open these bottles, it is advised to cut the wax at the level of the joint between the cork and the bottle with a knife.
Our Calvados AOC is obtained by a simple distillation of cider in an “alambic à colonne” (simple 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.
Calvados obtained is 70% proof. Finally the Calvados Cordon Argent ages in separate oak barrels for a minimum of 20 years.
For further information, download the detailed technical description of this product.