What is calvados?

Calvados: Apple Brandy from Normandy

Calvados is an apple brandy made in the Normandy region of France. It's produced through the distillation of cider made from specially grown and selected apples.

Key Aspects:

• Apples: The production of Calvados relies on a wide variety of apple cultivars, often including bittersweet, bitter, sweet, and acidic types. This blend contributes to the complexity of the final spirit.

• Cider: The apples are pressed and fermented into cider, which serves as the base for distillation.

• Distillation: Calvados is traditionally distilled twice using pot stills (like Cognac or Scotch whisky). Some producers use continuous column stills.

• Aging: After distillation, the spirit is aged in oak barrels, where it develops its color, flavor, and aroma. The length of aging significantly impacts the quality and characteristics of the Calvados.

• Appellations: There are several appellations, each with its own rules and requirements. The most important are:

  • Calvados%20Pays%20d'Auge: This is considered the highest quality Calvados, requiring double distillation in pot stills and adhering to strict production guidelines.
  • Calvados: This is the most common appellation, with broader production rules.
  • Calvados%20Domfrontais: This appellation requires a minimum of 30% pears in the cider and column still distillation.

• Grades: Calvados is often labeled with age indications:

  • Fine, VS, or Three Stars: Minimum of 2 years old.
  • Vieux or Reserve: Minimum of 3 years old.
  • VO, VSOP, or Vieille Reserve: Minimum of 4 years old.
  • XO, Extra, Napoleon, Hors d'Age, or Age Inconnu: Minimum of 6 years old (though often much older).