Maison Huard has been producing Calvados using traditional methods since 1890, using cider apples selected from the Pays d'Auge region of Normandy, particularly suited to this type of spirit. The estate's apple orchards, some of which are centuries-old, are home to over 30 different varieties of traditional cider apples. Distillation takes place in double-passage swan-neck copper stills (the Charentais system, which yields a much richer fruity aromatic profile) and the aging takes place in French oak barrels.
2002: Intense notes of ripe apples and spices, aromas of leather, tobacco and dried fruit due to prolonged aging, finish of caramel and sweet spices.
2004: Fruity and woody notes, very balanced, and a pleasant nuance of toasted almond.
