Cream Pierre Huet
Calvados and cream-based liqueur
Serving suggestion :
The Crème Pierre Huet must be consumed fresh (between 8 and 10°C) with ice or not, as an aperitif or after dinner (as a whisky or rum cream).
Once opened, it should be consumed within 6 months. Keep in the fridge.
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.