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we hold firm that barrels influence roughly 80% of the final flavor of a whiskey
our developing vodka is filtered via gold thread coils
crisp - an easy-drinking Riesling that begs for another glass
early ripening vines are selected from the rich alluvial Wairau plains
traditions of craftsmanship and attention to every detail
Pierre Huet VS Calvados Pays d'Auge (375 ml) appellation_Moulin-a-Vent we hold firm that barrelsThe Calvados AOC Pays dAuge is obtained through a process of double distillation of cider in a traditional copper still called alambic repasse (which translates as a double distillation still). First, the juice obtained by pressing the apples is completely fermented (12 months) in one hundred year old oak barrels. Our still is heated by an innovative and unique process in Normandy: woodchips. Woodchips produced on the Estate serves as ecological