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.

Maison Herout AOC Cotentin Cuvée Tradition Brut Cider 2019 was awarded CiderCraft Magazine's Platinum award for the Natural Cider Category 2021.  AND it achieved a perfect score from every judge - the first time any cider has ever received a perfect score in the history of the CiderCraft Contest!

An organic cider produced on the Cotentin peninsula in Normandy by woman cider maker - Marie-Agnes Herout.
Each year, the Maison Herout estate creates a series of vintage ciders that represent a specific year's harvest.  This release is from the 2019 harvest.
Like wine, the flavors of these vintage ciders change each year depending on how the weather has affected the apple production.  Apparently 2019 was a very good year for cidrer production!

Bright gold color. Aromas of fallen golden apple, fallen lemon, and earth with a lightly tannic, vibrant, fruity light-to-medium body and a compelling, brisk dried peach, hay, and parchment finish.

A table-ready French Cider for cheese pairings with lots of earthy nuance - like Comte and Blue Cheese. Pair with charcuterie and baked ham too.

The Maison Herout AOC Cotentin Cuvée Tradition Brut Cider 2019 is an organic French cider produced in the Cotentin Peninsula in Normandy.

An organic cider produced on the Cotentin peninsula in Normandy by woman cider maker - Marie-Agnes Herout. Maison Herout AOC Cotentin Cuvée Tradition Brut Cider is the latest vintage that has been released by the Maison Herout Estate.  Each year, the estate creates a series of vintage ciders that represent a specific year's harvest.  This latest release is from the 2020 harvest.
Like wine, the flavors of these vintage ciders change each year depending on how the weather has affected the apple production.

Full bodied and spicy, the Cuvée Tradition Brut 2020 distinguishes itself by its orange gold color and very fine bubbles.  Subtle aromas reminiscent of butter and dried herbs. On the mouth, a level of acidity that assures balance while allowing a refreshing sharpness to come through

An organic cider produced on the Cotentin peninsula in Normandy by woman cider maker - Marie-Agnes Herout.

Golden yellow color. Aromas and flavors of pickled apples, grassy herbs and creamy cheese. Very dry and crisp, displaying a nice level of acidity and even a hint of salinity, like a cool sea breeze. Lovely balance and flavor integration.

A table-ready French Cider traditionally paired with fresh oysters and mignonette sauce, charcuterie, creamy soft cheeses, duck and baked ham.

RECENT AWARDS: USA Spirits Ratings 2022 - Silver 86 points

The name Labiette Castille comes from two specific localities belonging to the village of Sorbets (Gers, France) that are called: “Labiette” on the western part of the vineyards, and “Castille”, to the east. Our logotype represents a Knight of the King, paying tribute to the most famous musketeer D’Artagnan.

Our house was founded in the late 19th century by a native family of Sorbets and is owned by the Lesgourgues family since the mid-1970’s.

Grapes
The house uses the main grape varieties coming from the vineyard located in the Bas Armagnac. Predominantly Baco 22A and Ugni Blanc, and secondary Colombard and Folle Blanche.

Wines
The white wines obtained offers good acidity and low alcohol content that are suitable for traditional distillation.

Distilling
The wines are distilled in a continuous “Armagnacais” column still: this is the perfect way for distilling our wines in Armagnac, hence capturing most of the flavors contained in the wines. Each grape varietal is distilled separately, 24 hours a day, 7 days a week during the autumn season until Christmas time.

The freshly “brandy” comes out from the column still at around 60% alcohol.

Aging
The “brandies” are then stored in French oak barrels (430L each).
The Labiette Castille Armagnacs age in 100% local Gascony oak. These casks will fit best our Armagnacs, giving them time to grow and to capture the genuine flavors and tannins from the oak. Annually, the cask will lose about 3% of evaporation. This qualitative phenomenon is known as “Angel’s share” (la Part des Anges in French).

Blending
Our cellar master, with the members of the Lesgourgues family, oversees the blending (“assemblage”) choosing the different eaux-de-vie that will be making the future Armagnac.
This blending mission is critical in the house’s capacity to create the most exquisite yet singular Armagnacs.

Bottling
All of our Armagnacs are progressively reduced in alcohol, and most of them are bottled at 40% alc after a non-chilled filtration.

Labiette Castille Bas Armagnac VSOP

This Armagnac is produced in the most coveted region of Bas Armagnac. The aromas display a superb balance between vanilla, dried fruit, and oak. Savor the luscious flavors of oakiness, spice and candied prune.  The Labiette Castille Bas Armagnac VSOP is a cellar master blend of 15 premium brandies; each brandy in the blend is aged from 6 to 10 years in Gascony oak casks

Serve as an aperitif before a meal - neat on ice or slightly chilled. Also, use in premium craft cocktails. 

Produced on the famed estate of Chateau de Laubade, the largest and most-awarded family Armagnac estate in France, this Armagnac is fully traceable from vineyard to bottle.  All four varieties of grapes used in its production - Ugni Blanc, Folle Blanche, Baco and Colombard - are grown, vinified, aged, and blended on the 260-acre estate under the watchful eyes of the Lesgourgues family who have owned the estate since 1974.

Produced in the most coveted region of Bas Armagnac, the Labiette Castille Bas Armagnac 1988 vintage is made by blending brandies made from grapes harvested, vinified, and distilled in 1988 only.  This 1988 vintage has the aromas of salted caramel and candied walnuts.  Serve as a digestive - savor as an after-dinner drink with special guests.  

The name Labiette Castille comes from two specific localities belonging to the village of Sorbets (Gers, France) that are called: “Labiette” on the western part of the vineyards, and “Castille”, to the east. Our logotype represents a Knight of the King, paying tribute to the most famous musketeer D’Artagnan.

Our house was founded in the late 19th century by a native family of Sorbets and is owned by the Lesgourgues family since the mid-1970’s.

Grapes
The house uses the main grape varieties coming from the vineyard located in the Bas Armagnac. Predominantly Baco 22A and Ugni Blanc, and secondary Colombard and Folle Blanche.

Wines
The white wines obtained offers good acidity and low alcohol content that are suitable for traditional distillation.

Distilling
The wines are distilled in a continuous “Armagnacais” column still: this is the perfect way for distilling our wines in Armagnac, hence capturing most of the flavors contained in the wines. Each grape varietal is distilled separately, 24 hours a day, 7 days a week during the autumn season until Christmas time.

The freshly “brandy” comes out from the column still at around 60% alcohol.

Aging
The “brandies” are then stored in French oak barrels (430L each).
The Labiette Castille Armagnacs age in 100% local Gascony oak. These casks will fit best our Armagnacs, giving them time to grow and to capture the genuine flavors and tannins from the oak. Annually, the cask will lose about 3% of evaporation. This qualitative phenomenon is known as “Angel’s share” (la Part des Anges in French).

Blending
Our cellar master, with the members of the Lesgourgues family, oversees the blending (“assemblage”) choosing the different eaux-de-vie that will be making the future Armagnac.
This blending mission is critical in the house’s capacity to create the most exquisite yet singular Armagnacs.

Bottling
All of our Armagnacs are progressively reduced in alcohol, and most of them are bottled at 40% alc after a non-chilled filtration.

TASTING NOTES: Orange jam on the nose with flavors of vanilla. A dry lingering finish backed with baked apples with a creamy texture.

RECENT AWARDS: Silver Medal, 87 points, Bartender Spirits Awards 2021

The name Labiette Castille comes from two specific localities belonging to the village of Sorbets (Gers, France) that are called: “Labiette” on the western part of the vineyards, and “Castille”, to the east. Our logotype represents a Knight of the King, paying tribute to the most famous musketeer D’Artagnan.

Our house was founded in the late 19th century by a native family of Sorbets and is owned by the Lesgourgues family since the mid-1970’s.

Grapes
The house uses the main grape varieties coming from the vineyard located in the Bas Armagnac. Predominantly Baco 22A and Ugni Blanc, and secondary Colombard and Folle Blanche.

Wines
The white wines obtained offers good acidity and low alcohol content that are suitable for traditional distillation.

Distilling
The wines are distilled in a continuous “Armagnacais” column still: this is the perfect way for distilling our wines in Armagnac, hence capturing most of the flavors contained in the wines. Each grape varietal is distilled separately, 24 hours a day, 7 days a week during the autumn season until Christmas time.

The freshly “brandy” comes out from the column still at around 60% alcohol.

Aging
The “brandies” are then stored in French oak barrels (430L each).
The Labiette Castille Armagnacs age in 100% local Gascony oak. These casks will fit best our Armagnacs, giving them time to grow and to capture the genuine flavors and tannins from the oak. Annually, the cask will lose about 3% of evaporation. This qualitative phenomenon is known as “Angel’s share” (la Part des Anges in French).

Blending
Our cellar master, with the members of the Lesgourgues family, oversees the blending (“assemblage”) choosing the different eaux-de-vie that will be making the future Armagnac.
This blending mission is critical in the house’s capacity to create the most exquisite yet singular Armagnacs.

Bottling
All of our Armagnacs are progressively reduced in alcohol, and most of them are bottled at 40% alc after a non-chilled filtration.

Labiette Castille Bas Armagnac VS

Produced in the most coveted region of Bas Armagnac, the Labiette Castille Bas Armagnac VS is a blend of 15 different brandies, each from 3 to 5 years old.  This Armagnac VS is soft and round, with aromas of orange blossom, hyacinth, pear, and honey!  Perfect for outstanding craft cocktails. Also, serve as an aperitif with tonic and a slice of lime - or neat on ice or slightly chilled.  

Produced on the famed estate of Chateau de Laubade, the largest and most-awarded family Armagnac estate in France, this Armagnac is fully traceable from vineyard to bottle.  All four varieties of grapes used in its production - Ugni Blanc, Folle Blanche, Baco, and Colombard - are grown, vinified, aged, and blended on the 260-acre estate under the watchful eyes of the Lesgourgues family who have owned the estate since 1974.

Recent Awards: Silver Medal 87 points USA Spirits Ratings 2022

Nelcius Single Malt Whisky rested in Cabernet Sauvignon Barrels (90 proof 45% abv)

Tasting notes: Lovely baking spices on the nose with hints of vanilla and oak. Discreet notes of brown sugar and preserved fruits. In the mouth, a nice balance with delicate liveliness and a warm butterscotch flavor. Very forward vanilla which accentuates the sweetness brought by the Cabernet Sauvignon finish. A perfect balance of heat and flavor.

Nelcius Single Malt French Whisky

France has an impressive wealth of terroirs expressed through a multitude of grape varieties. For more than a century, René-Philippe Duboscq’s family has been established on Médoc land as wine growers and horse breeders. René-Philippe continues this family tradition today at Château Laujac not only as a wine grower and horse breeder, but as a whisky maker as well. Through his passion for whisky-making, René-Philippe Duboscq pays tribute to his father’s horse, Nelcius, which won the Prix du Jockey Club in 1966. René-Philippe Duboscq seeks to express the wealth of taste and flavors from the French terroir through his whiskies.

o Nelcius Whisky – Cabernet Sauvignon is exclusively a French product - grown, malted, and distilled in France. Château Laujac whiskies are distilled in small Carle-style stills, and then undergo a double distillation to ensure intense aromas and delicate flavors. The spirit is then matured in the Château’s own wine barrels, first being placed in French oak barrels for 2 years, then moved to barrels that have previously held Château Laujac’s AOC Médoc wines of Cabernet Sauvignon to mature for one more year.

Recent Awards: Silver Medal 81 points USA Spirits ratings 2022

Nelcius Single Malt Whisky Premium (90 proof, 45% abv)

Tasting notes: Notes of butter, butter cookie and nice baking spices on the nose almost like a cognac, with undertones of vanilla and and caramel. In the mouth, the flavor is light and delicate with orange caramel, and cocoa with a hint of toast. Interesting structure. A little bit of heat followed by a slightly sour long finish. A very nice length brought about by the Cabernet Sauvignon.

France has an impressive wealth of terroirs expressed through a multitude of grape varieties. For more than a century, René-Philippe Duboscq’s family has been established on Médoc land as wine growers and horse breeders. René-Philippe continues this family tradition today at Château Laujac not only as a wine grower and horse breeder, but as a whisky maker as well. Through his passion for whisky-making, René-Philippe Duboscq pays tribute to his father’s horse, Nelcius, which won the Prix du Jockey Club in 1966. René-Philippe Duboscq seeks to express the wealth of taste and flavors from the French terroir through his whiskies.

o Premium is exclusively a French product - grown, malted, and distilled in France. Château Laujac whiskies are distilled in small Carle-style stills, and then undergo a double distillation to ensure intense aromas and delicate flavors. The spirit is then matured in the Château’s own wine barrels, first being placed in French oak barrels for 2 years, then moved to barrels that have previously held Château Laujac’s AOC Médoc wines of Cabernet Sauvignon, Petit Verdot and Merlot varieties to mature for one more year. Finally, these whiskies are blended to make the Premium Whisky.

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, 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, 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.

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.

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.

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.

Awards: 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: 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:

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.

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.

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

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.