Obtained through a process of double distillation of cider in a traditional copper still called alambic a 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. Then, the cider we get after this fermentation process is distilled a first time to get the petites eaux (little waters) which are between 30-35 proof. The second heater is to distill the petites eaux. Only the heart of the distillation is retained, the Calvados obtained is 70% proof. The still is heated by an innovative and unique process in Normandy: woodchips, produced on the Estate. Finally, the Calvados Fine ages in separate oak barrels for a minimum of 2 years.

For five generations, the Huet family (one of the greatest distillers in Normandy) has been known for their production of famous and unique Calvados. The exquisite complexity of this elegant Calvados features aromas of newly picked apples cooked in butter, followed by refreshing hints of mint and honey. The finish is layered and balanced with baked apple and spices.

For five generations, the Huet family (one of the greatest distillers in Normandy) has been known for their production of famous and unique Calvados. The exquisite complexity of this elegant Calvados features aromas of newly picked apples cooked in butter, followed by refreshing hints of mint and honey. The finish is layered and balanced with baked apple and spices.

Obtained through a process of double distillation of cider in a traditional copper still called alambic a 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. Then, the cider we get after this fermentation process is distilled a first time to get the petites eaux (little waters) which are between 30-35 proof. The second heater is to distill the petites eaux. Only the heart of the distillation is retained, the Calvados obtained is 70% proof. The still is heated by an innovative and unique process in Normandy: woodchips, produced on the Estate. Finally, the Calvados Fine ages in separate oak barrels for a minimum of 2 years.