About Pierre Huet XO Calvados AOC Pays d'Auge
Pierre Huet is one of the oldest Calvados estates in France, having begun production in the 1800s. It is situated in the Pays d'Auge region of Normandy which has its own AOC (Appellation of Origin Control), meaning that the house's Calvados is produced in a certain region and using strict production methods. The house is led by François-Xavier Huet, who has strived to modernize the operation, introducing sustainable practices such as replacing the oil ― used to heat the stills ― with wood chips from the estate. The hot water from the distillation process heats the visitor center. Nevertheless, François-Xavier respects the 2 centuries of tradition that have made Pierre Huet the award-winning Calvados house that it is.
25 varieties of apples come from the 60 acres of the estate's orchards and include cider apples such as Bedan, Binet rouge, Bisquet, Fréquin rouge, Saint Martin, Rambault, Moulin à vent, and Mettais. The favorable soil with clay and limestone contribute to the taste and aroma of the spirit that is distilled from cider. Calvados is double-distilled using a traditional copper still (alambic á repasse), as per the strict AOC guidelines. The cider ferments for 12 months in century-old oak barrels on the estate, before it is distilled and carefully inspected. It is then returned into ex-Calvados oak barrels to mature.
Pierre Huet Calvados XO Pays d’Auge spends between 8 to 10 years in those oak barrels, before being blended by the cellar master, using several different casks. Bottled at 80 proof, it's a floral, fruity, and creamy Calvados expression.
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Brandy is typically produced from distilled wine and other fermented fruit juices like apples, pears, and other sweet fruits.
It is a perfect after-dinner digestif served neat or slightly warmed by holding the glass with your hands.
The kick can vary between 70-120 proof, and it gets its flavor from aging in wooden casks.
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