TASTING NOTES: Bright deep rose color. Sweet, savory aromas and flavors of dried cranberry, red current, rhubarb, figs, sweet heirloom tomato, pimento, and applesauce with a round, vibrant, fizzy, sweet medium body. A concentrated rosé cider packed with flavorful sweetness.

RECENT AWARDS: Gold Medal, 90 points, Exceptional, Tasting.com 2018 World Championship

Producer—Pierre-Henri Agnes

La Chouette—which means “the Owl” in French—refers to the surprising bond between this elusive night bird and French cider. Traditionally, many farmers in northwest of France made their own cider with apples from their orchards. Often, the farmers made their cider in barns, where the owls could be seen watching over the production from their perches under the roof. Thus La Chouette has always looked after French cider and continues to look over our cider today.

Located near the stunning Mont Saint-Michel World Heritage site, La Chouette is produced in the cradle of France’s cider-making region. Cider-making has been a part of Pierre-Henri Agnes’ family tradition for three generations. Like Norman farmers of their time, both of Pierre-Henri’s grandfathers crafted traditional farmhouse cider (“cidre bouché”) with cider apples from their orchards or by buying cider apples and using the services of a mobile cider press and mobile Calvados still (a very popular approach in the 1940s to 1970s). When Pierre-Henri and his friend Alex decided to launch their cider company, Pierre-Henri remembered the story of an owl that would fly over his grandfather’s farm and dwell under the roof in the main building where his grandfather would store the fermenting apple juice. 

Process

La Chouette is insistent on finding the perfect balance between sweetness and tartness by combining both sweet and bittersweet apples, in the purist tradition of French cider-making. La Chouette only uses dedicated cider apples (never table or eating apples), always uses 100% pure apple juice (not reconstituted apple juice), and has no added sugar, water, coloring, or flavoring. Using these traditional, authentic, French cider-making methods gives La Chouette a pristine apple taste.

TASTING NOTES: Lovely amber color. Aromas of oloroso sherry and amaretto on the nose with notes of vanilla and caramel on the palate. Good balance of spice and fruit. Classic baking spice notes from the oak. A hint of bergamot on the palate near the finish - similar to Earl Grey tea. Sweet on the finish.

RECENT AWARDS: Gold Medal, 91 points, USA Spirits Ratings 2022

This fine Cognac is produced in the Jonzac region of France from Ugni Blanc grapes grown in the Petite Champagne and Fins Bois terroirs.  

This cognac is beautifully balanced with a harmonious blend of varieties.  Yellow fruit aroma with a slight touch of honey and wildflowers.  Light and round in the mouth thanks to the careful blend of Petite Champagne and Fins Bois varieties.

Double-distilled in a traditional swan neck still and aged for a minimum of five to seven years in oak casks from the Limousin and Troncais forests.

Enjoy before or after meals in a tulip-shaped glass or as a long drink or in a cocktail.

Recent Awards: Gold Medal, 93 points, USA Wine Ratings 2022

Made from Cabernet Franc, Cabernet Sauvignon, and Merlot grape varieties, this Pineau Des Charentes Rouge AOC is a clear, pale salmon color.  Surprising flavors of sultana, butterscotch, and fruitcake. Fresh and fruity with flavors of ripe cantaloupe, golden raisin, orange salmonberry, dried cranberry, and dried candied orange slices.

Serve chilled from the refrigerator.  Very handy as a base for summer cocktails. Also excellent with red fruits (strawberries, berries), pastries, and chocolate. An aperitif wine, 17% alc/vol.

Once opened, Pineau Des Charentes can keep for up to at least 6 months if refrigerated.

TASTING NOTES

Pale salmon color. Flavors of sultana, butterscotch, and fruitcake. Fresh and fruity with flavors of ripe cantaloupe, golden raisin, orange salmon, dried cranberry, and dried candied orange slices and a short finish.

This fine Cognac is produced in the Jonzac region of France from grapes grown in the Grand Champagne and Petite Champagne terroirs. Intensely deep amber with shimmering hues of gold.  A subtle bouquet of dried fruit and oakiness, along with a touch of vanilla. Exceptionally expressive and lingering.  A wonderful balance between delicacy and full bodied-ness, with added complexity of notes of fruit and wood. This 25-year-old cognac is presented in a luxurious, cut crystal decanter with delicate ornamentation. It is exceptionally harmonious and elegant, a true reflection of the superior aging conditions of the eau-de-vies used for this sophisticated blend. Double-distilled in a traditional swan neck still and aged for a minimum of TWENTY FIVE YEARS in oak casks from the Limousin and Troncais forests.

To be savored slowly and patiently after a meal. This Cognac should be reserved for a special circle of friends and family with whom you wish to share treasured memories.

Recent Awards

Sixth Annual Cidercraft Awards 2023 - Double Gold

Produced in the Cotentin Peninsula of Normandy France using artisanal techniques perfected by woman cider-maker Marie-Agnes Herout of Maison Hérout, this authentic Normandy cider offers fresh, crisp, and round notes. It's dry - but not too dry. Organic, with the second fermentation occurring in the bottle.  Packaged with love.

It's like biting into a cold, crispy apple followed by hints of orange citrus, forest floor, bitter coffee bean. Slight lavender and apricot on the finish. Full bodied with layered complexity that dances across your palate.

TASTING NOTES:  Silky and smooth with nuances of honeysuckle and jasmine. Sweet baking spices with caramel and vanilla on the palate. 

RECENT AWARDS: Gold Medal, 90 points, 2021 Bartender Spirits Awards

This fine Cognac is produced in the Jonzac region of France from Ugni Blanc grapes grown in the Petite Champagne, Fins Bois and Bons Bois terroirs.  

This cognac is mellow and perfectly balanced.  A brilliant shimmering hue of amber.  Floral and fruity notes along with a light perfume of toastiness on the nose.  On the palate, this cognac offers a harmonious blend that is well-rounded thanks to the Bons Bois varieties.

"Silky and smooth with nuances of honeysuckle and jasmine. Sweet baking spices with caramel and vanilla on the palate.

Double-distilled in a traditional swan neck still and aged for a minimum of three years in oak casks from the Limousin and Troncais forests.

Enjoy before meals in a tulip-shaped glass or as a long drink or in a cocktail.

Awards

Silver Medal, General Agricultural Competition of Paris 2023

Silver Medal, General Agricultural Competition of Paris 2019

This Calvados is an aged and finely blended Calvados where the youngest spirit used in the blend is 15 years old.

Complex with subtle aromas of butter toffee and flowers.  Smooth on the palate, with a finish slightly reminiscent of honeysuckle. Serve in a small brandy glass.

This Calvados follows the strict Calvados AOC guidelines  requiring  distillation in a single column still.  The fermented cidre that is used for making this Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. After distillation, the resulting spirits are put in oak barrels once again and aged for a minimum of 15 years.  The cellar master blends this Tradition 15 years by carefully selecting the brandies that display the most supple yet complex characteristics.

Recent Awards:

Silver Medal - Bartender Spirits Awards, 2021

Silver Medal - Regional Competition, Cambremer, Normandy 2012

This Calvados VS follows the strict Calvados AOC Pays d’Auge guidelines that require double-distillations in a traditional copper pot still called an “alembic á repassé.”

Tastes of freshly picked apples sautéed in butter, with a hint of mint. Little complexity with a strong “eau de vie” taste. Perfect for craft cocktails or served over ice with tonic and a wheel of lime.

"Warm spices on the nose, with flavors of baked apple and a faint hint of mint on the tongue." Silver Medal - Bartender Spirits Awards, 2021

The fermented cidre that is used for making Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. The Calvados is then put in oak barrels once again and aged for two to three years.

RECENT AWARDS: Gold Medal, 92 points, USA Spirits Ratings

TASTING NOTES: Deep amber color.  Lovely strong pear and baked apple on the nose. Delicate notes of salted butter caramel and cider spices with a hint of salinity. Slightly peppery and minty on the finish. Incredibly round and well-bodied leading to a long extended finish. Serve in a small brandy glass.

This Calvados XO (also known as Vieille Réserve 8 years) follows the strict Calvados AOC Pays d'Auge guidelines that require double-distillations in a traditional copper pot still called an "alembic á repassé."

The fermented cidre that is used for making Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. After distillation, the resulting spirits are put in oak barrels once again and aged for a minimum of eight years. 

Recent Awards: Silver Medal – Regional Competition, Cambremer, Normandy 2012

This Calvados VS follows the strict Calvados AOC Pays d’Auge guidelines that require double-distillations in a traditional copper pot still called an “alembic á repassé.”

Tastes of freshly picked apples sautéed in butter, with a hint of mint. Little complexity with a strong “eau de vie” taste. Perfect for craft cocktails or served over ice with tonic and a wheel of lime.

"Warm spices on the nose, with flavors of baked apple and a faint hint of mint on the tongue." Silver Medal - Bartender Spirits Awards, 2021

The fermented cidre that is used for making Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. The Calvados is then put in oak barrels once again and aged for two to three years.

Recent Awards: Silver Medal, 84 points, Bartenders Spirits Awards (BSA) 2024

This Calvados VSOP follows the strict Calvados AOC Pays d’Auge guidelines that require double-distillation in a traditional copper pot still called an “alembic á repassé.”  It is then aged for 4 years in casks that previously held Calvados.

Clear, golden color.  Aromas of caramelized apple with a slight woodsy-ness. On the palate this Calvados has a very bright and appley flavor. The finish is spicy.

The fermented cider that is used for making Pierre Huet Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. The Calvados is then put in oak barrels once again and aged for four years.

700ML 40% alc/vol.

Recent Awards

Sixth Annual Cidercraft Awards 2023 - Platinum

A dry cider with surprising complexity and notes of green apple skin and ripe apples.  A hint of citrus tanginess on the finish. Full bodied with loads of personality. Keep several chilled for when guests arrive. It's a favorite!
Pair it with just about anything - hearty meals, vegetarian meals, seafood, cheese, charcuterie.
This classic Cidre Bouché Brut is produced by the Huet family on their 17th century estate in Normandy, France.
Apple varieties include Bedan, Binet Rouge, Bisquet, Fréquin Rouge, Saint Martin, Rambault, Moulin à Vent, and Mettais.
100% pure apple juice is fermented for four months to reach ideal dryness before being bottled. The second fermentation occurs naturally in the bottle.

Golden, with flashes of orange colors. Flavors of baked apple and apple sauce. Lightly effervescent with frothy bubbles, this cider offers an aroma of ripe fruit while striking the perfect balance between semi-sweetness and sharpness. Serve chilled in white wine glasses.

Pierre Huet Cidre Pays D'Auge Demi-Sec is an unpasteurized demi-sec cider from the appellation d'origine protégée in the Pays d'Auge region of Normandy. It is a traditional French cider produced using the time-honored methods required by the Pays D'Auge. The 100% pure apple juice is fermented between one to four months to achieve the perfect semi-sweet flavor before being bottled. The second fermentation occurs naturally in the bottle. 

A wonderful brunch cider that goes well with eggs benedict, omelets, and french toast.  Delicious with small plates, cheese (creamy, triple crème style), charcuterie.   Goes well with light, fruit-based and custard style desserts.

Apple Varieties include: Bedan, Binet Rouge, Bisquet, Fréquin Rouge, Saint Martin, Rambault, Moulin à Vent, and Mettais, among others, are used in its production.

Recent Awards: Gold Medal, USA Spirits awards 2022 - 92 Points

Tasting Notes : Deep amber in color. Lovely strong pear, and apple on the nose. Delicate notes of caramel and cider spices with a hint of salinity. Slightly peppery and minty on the palate, with a finish of salted butter caramel. Incredibly round and well-bodied leading to a long-extended finish...  Serve in a small brandy glass.

This Calvados XO (also known as Vieille Réserve 8 years) follows the strict Calvados AOC Pays d'Auge guidelines that require double-distillations in a traditional copper pot still called an "alembic á repassé." The fermented cidre that is used for making Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. After distillation, the resulting spirits are put in oak barrels once again and aged for a minimum of eight years. The cellar master then blends Calvados aged from eight to eleven years old to produce this Calvados XO.

TASTING NOTES: Beautiful garnet color. Rich apple aromas that quickly give way to tastes of almond, honey, dried cherry and salted caramel on the palate. A lingering subtle oak finish. Medium bodied, classy, and bright.

RECENT AWARDS: Gold Medal 93 points, USA Wine Ratings 2022

A unique and delicious aperitif wine made by mixing 2/3 fresh apple juice and 1/3 one-year-old Calvados (a brandy spirit made from apples) then aging it for three to four years in old oak barrels at the Manoir La Brière des Fontaines estate in Normandy, France. 

Can be enjoyed neat or over ice as an aperitif. Enjoy in craft cocktails. Pairs beautifully with prosciutto-wrapped melon appetizers. A wonderful compliment to apple or chocolate desserts. Also use for cooking and making sauces for seafood.

RECENT AWARDS: Gold Medal: General Agricultural Competition Paris 2011

CERTIFICATION: Calvados Pays d'Auge (Protected Designation of Origin)

AGEING: Minimum of 20 years in oak barrels.

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 Cafe Dessirier, one of the most seafood restaurant in Paris owned by Michel Rostang.

This Calvados is an aged and finely blended Calvados where the youngest spirit used in the blend is 20 years old. 

Inviting aromas of apple tart, salted butter caramel, and sugared apples greet the nose with a touch of mint and rancio. The palate is nutty with a touch of caramel and vanilla, culminating in a luxuriously complex finish with dark chocolate and clove.

Pierre Huet Calvados AOC Pays d’Auge Cordon Argent 20 years

This 20-year-old (minimum) blend follows the strict Calvados AOC guidelines that require single-distillation in a traditional column still called an “alambic á colonne.” The fermented cider that is used for making this Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. After continuous distillation, the resulting spirits are put in oak barrels once again and aged for a minimum of 20 years.  The cellar master blends this Cordon Argent 20 years by carefully selecting the brandies that display the most supple yet complex characteristics. Savor in a small brandy glass.

RECENT AWARDS: USA spirits RATINGS 2022: Silver Medal, 88 points

TASTING NOTES: Lovely pale straw color in the glass, hot notes of apple and pear on the nose, with notes of apricots, white flower, and cider on the palate. Bright, clean crisp with a lingering finish

This Marquis de Saint-Loup Calvados AOC Pays d’Auge Vieille Réserve is produced in the heart of the Pays d’Auge appellation, on a 17th century estate near the village of Saint Pierre.

Subtle aroma of sweet cidre, baked apples, gingerbread, vanilla, and hints of cinnamon with a finish of almond, bee’s wax, and honey.

The Vieille Réserve is made up of several of AOC Pays D'Auge Calvados, all of which have been aged in former wine casks for at least four years. This calvados is the perfect blend of complexity and flavor with a surprising aroma of floral and fruitiness brought out by the double distillation. Serve in a small brandy glass before a meal or after a meal as a digestif.

RECENT AWARDS 

Silver Medal, Bartender Spirits Awards, 2021

Silver Medal, Cambremer 2018 (France)

Best of Category and double gold Medal, ADI’s 2018 Judging of Craft spirits (USA)

Silver Medal, Prodexpo Moscou 2018 (Russia)

Bronze Medal, Vimoutiers 2017 (France)

93/100 Ultimate Spirits Challenge 2016 (USA)

Silver Medal, All Wines Asia 2016 (Hong Kong)

This Marquis de Saint-Loup Calvados AOC VS is produced, bottled, and aged in a 17th century estate near the village of Saint Pierre in Normandy, France.

This two-year-old Calvados AOC VS can be enjoyed young. It is a very fruity and elegant spirit, tasting of freshly picked apples and a strong eau-de-vie taste.  A perfect introduction for first-time drinkers of Calvados. Refreshing as an aperitif over ice, or served with tonic and a wheel of lime, in craft cocktails, and for culinary preparations.

"Nuances of dried figs and apricot. Simple orchard fruits on the palate lead into more spice notes near the finish." Silver Medal, Bartender Spirits Awards, 2021