Сalvados "Michel Huard" XO, Calvados AOC, gift bag, 0.7 L
Reviews of purchase "Michel Huard" XO, Calvados AOC, gift bag, 0.7 L
Calvados rich golden color.
The taste of Calvados is spicy, slightly islandy, rich, complex, bright, clean, with fruity notes, a long finish with wood tones.
The refined aroma of calvados envelops notes of candied apples and caramel. A special charm to the bouquet add light nuances of brackish oil.
Calvados is recommended to be used in pure form or with a cigar.
"Michel Huard" XO, Calvados AOC - French aged calvados with a sweet aroma and spicy taste. The drink is made by distilling apple cider from selected apples of special varieties grown in Calvados appellation. For the production of calvados, it is recommended to use 48 varieties of apples, which are divided according to taste in the following criteria: sweet, bittersweet, bitter and sour. Recently, the ratio of 40% of bitter, 40% of sweet and 20% of sour apples to produce high-quality cider has become considered more optimal by young producers. The key criteria in choosing varieties are the content of tannins in the wort and acidity.
Harvesting apples is going in November. It is allowed to use for production only the fruits taken from the trees, although earlier it was possible to add "fall leaves". The collected apples are piled and left for some time to fully ripen. Then the apples are sorted, placed in drives, where they are washed with spring water and dried. The apples are crushed to a puree state, then pressed and fresh juice is separated, which is then fermented at a controlled temperature of 10 ° C in steel tanks for 5 weeks. The fermentation process occurs naturally without the addition of sugar, heating or cooling. Juice becomes cider as soon as the alcohol content reaches 6%. Cider is the essential foundation for producing superior calvados. The resulting cider is aged for about a year before being further distilled, which makes it possible to make distillate from cider. The first portion is drained to minimize the content of fusel oils in the alcohol base. Distillates are aged in oak barrels for at least 8 years. Calvados "Michel Huard" is aged first in new oak barrels so that the drink finds a rich and deep color with a touch of ocher, and then in the old ones in order to gain a deep aroma and rich taste. The cellar master monitors this process daily, constantly taking samples and conducting tastings of aromas and taste.
For 7 generations, the Jean-Francois Guillouet-Huard family has produced Calvados Millesime and Pommo, using raw materials from its 15 hectare orchard planted with tall apple trees. The family of Jean-Francois Guillau-Ouar is a hereditary farmer who has lived all his life around the villages of Caligny and Monti sur Noirot in the southwest of the department of Calvados. Despite the fact that the cultivation of orchards for the production of alcoholic beverages is a key focus of the company, the farm is still engaged in animal husbandry. Cattle naturally support natural eco-processes in apple orchards. In the middle of the 20th century, Michel Ouart, grandfather of Jean-Francois Guillaume, began to supply Calvados with his production to Paris. The company's philosophy is to produce high-quality drinks with minimal interference with natural processes, allowing nature to express itself as much as possible.
In 2004, Jean-Francois Guillauet, the founder’s grandson, led the farm. He took up the modernization of production facilities, investing in a new building with an area of 300 square meters. m., in which he will produce the best calvados for many years. Vintage Calvados "Michel Huard" are already presented in the most famous restaurants in Paris and around the world.