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: 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, 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.

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

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.

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.

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.

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.

o   (2) Maison Hérout Tradition Vintage 2019 (750ml) (Platinum Medal, Perfect Score, Cidercraft Magazine 2022)

o   (1) Maison Hérout Tradition Vintage 2020 (750ml)

o   (1) Maison Hérout Grande Cuvée Extra-Brut vintage 2019 (750ml)

o   (1) Maison Herout Grande Cuvee Extra-Brut vintage 2020 (750ml)

o   (1) Pierre Huet Cidre Bouché (750ml)

o   (1) Pierre Huet Pays D’Auge Cidre Demi-Sec (750ml)

o   (1) Kystin Opalyne Brut (750ml) ( Gold Medal, 95 points, Beverage Trade Institute,)

o   (2) Herout Amour Brut (12 oz. bottle)

o   (2) La Chouette Rosé Demi-Sec (12 oz. bottle)

Eight 750ML bottles of traditional and AOC cidres (same size as champagne bottles) and four 330ML bottles (12 oz). 

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.

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 from Jules Gautret is a beautiful, deep ruby hue. Aromas of baked pastries, like raspberry and plum tart. Flavors of rich baked red apple, black cherries and plum along with vanilla and cinnamon on the palate. Flavors of sultana, fruitcake, light butterscotch, honey, caramel, and toffee. Complex and fruity with an aromatic finish.

Serve chilled from the refrigerator.  Very handy as a base for summer cocktails. Excellent served with pastries and anything chocolate!
An aperitif wine, 17% alc/vol.

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

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.

Recent Awards: Gold Medal, 97 points, Best of Show, Best White Wine in Fortified wine category, and best French winery USA Wine Ratings 2022

Made from predominantly Ugni Blanc, Folle Blanche and Colombard grape varieties, this Pineau Des Charentes Blanc AOC from Jules Gautret is clean, well-balanced, fruity, and light.  
On the nose, you'll experience peach, honey, and faint lime blossom. And on the palate, a delicate flavor of honey, pear, spiced apricot, orange peel, and fresh mango which gives it just a slight touch of zest. An attractively light, smooth, and subtly spicy Pineau des Charentes with a sweet lift on the finish.

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.

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.

Gold Medal, CiderCraft Magazine 2021, Specialty Cider Category 

Double Gold Medal, CiderCraft Magazine, 2018 Specialty Cider Category 

A delicious drink to accompany your meals during the fall and holiday season or anytime you want an exceptional cider! The chestnut and apples intertwine to make the perfect companion to turkey, stuffing, and pumpkin pie. 

This divine elixir is made by co-fermenting apples and organic chestnuts. Flavors of candied chestnut, cocoa, and intense florals. Hints of mango and banana on the finish. Sumptuous bubbles. 

Why Cuvée XVII?  Because there are 17 ingredients: 16 varieties of apples plus the 17th element, the chestnut!

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.

This elegant Calvados is produced, bottled, and aged at a 17th century estate near the village of Saint Pierre in Normandy, France.
A fine amber color with a nose of cashew, almond, and pear aromas. The finish is a lingering, fine, and tender brandy. Serve in a small brandy glass at the end of a meal as a digestif. Pairs beautifully with a square of fine chocolate and a nice cigar.

This calvados has been distilled once in a single column still and aged over 15 years in small oak casks. 

750 ML bottles. In individual gift boxes. 40% alc/vol.

The oldest Calvados deserve the greatest respect: Choose a liqueur glass such as a tulip glass or small brandy snifter and pour your Marquis de Saint-Loup Calvados with care.  Warm it tenderly in the hollow of your hand.  Run the amber liquid slowly round the glass (held by the base) and admire its color and the patterns it traces on the sides of the glass. Calvados needs to breathe to develop its full qualities.  Wait for at least two minutes before bringing the glass up to your nose, finding the distance at which you can distinguish and absorb the subtle aromas. Then, take a few drops in your mouth before swallowing.  Now you are ready to truly savor your Calvados, sip by sip.  Take your time, and you will note a surprising development in flavor and taste. If you do not indulge too freely, your Calvados will leave a delicate fragrance on your palate.

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.

This heady AOC Calvados is drawn from one, unique distillation batch from 1999 that was aged in small, oak casks that previously held sherry and port. 750 ML bottles. In individual gift boxes. 40% alc/vol.

This superb Calvados greets you with the aromas of crème brulée and roasted sugar.  Very buttery and round on the palate – somewhere between caramel and butterscotch.  A slight hint of horehound on the finish (licorice and root beer!).  The mouth is rich, well -structured and full-bodied.

The oldest Calvados deserve the greatest respect: Choose a liqueur glass such as a tulip glass or small brandy snifter and pour your Marquis de Saint-Loup Calvados with care.  Warm it tenderly in the hollow of your hand.  Run the amber liquid slowly round the glass (held by the base) and admire its color and the patterns it traces on the sides of the glass. Calvados needs to breathe to develop its full qualities.  Wait for at least two minutes before bringing the glass up to your nose, finding the distance at which you can distinguish and absorb the subtle aromas. Then, take a few drops in your mouth before swallowing.  Now you are ready to truly savor your Calvados, sip by sip.  Take your time, and you will note a surprising development in flavor and taste. If you do not indulge too freely, your Calvados will leave a delicate fragrance on your palate.

This complex AOC Calvados is drawn from one, unique distillation batch from the year 2000 that was aged in oak casks formerly used for Hungarian Tokai wine. 750 ML bottles. In individual gift boxes. 40% alc/vol.

Savor the aromas of flowers and honey. Taste the confectionary notes with orange spices.  The mouth is rich, well-structured, and round.

The oldest Calvados deserve the greatest respect: Choose a liqueur glass such as a tulip glass or small brandy snifter and pour your Marquis de Saint-Loup Calvados with care.  Warm it tenderly in the hollow of your hand.  Run the amber liquid slowly round the glass (held by the base) and admire its color and the patterns it traces on the sides of the glass. Calvados needs to breathe to develop its full qualities.  Wait for at least two minutes before bringing the glass up to your nose, finding the distance at which you can distinguish and absorb the subtle aromas. Then, take a few drops in your mouth before swallowing.  Now you are ready to truly savor your Calvados, sip by sip.  Take your time, and you will note a surprising development in flavor and taste. If you do not indulge too freely, your Calvados will leave a delicate fragrance on your palate.