Cordon Argent 20 years

Cordon Argent 20 years

Calvados AOC Pays d'Auge Cordon Argent +20 years

Bottles 70 cl and 150 cl - 40% vol.

Certification :

Calvados Pays d'Auge (Protected Designation of Origin)


Ageing :

Minimum of 20 years in oak barrels.


Tasting :

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.


Serving suggestions:

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


References :

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


Preservation :

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


Authenticity :

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.


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.


For further information, download the detailed technical description of this product.

Download data sheet