Calvados is a noble apple brandy from the French region of Normandy, named after the area itself. This spirit is considered a symbol of tradition, craftsmanship, and the French sense of detail.
History of Calvados
The name Calvados comes from the…
Calvados is a noble apple brandy from the French region of Normandy, named after the area itself. This spirit is considered a symbol of tradition, craftsmanship, and the French sense of detail.
History of Calvados
The name Calvados comes from the Spanish ship El Calvados, which was wrecked off the coast of Normandy in 1588. The name was later given to the surrounding rocky coastline and eventually to the region where this exceptional spirit began to be produced.
To this day, the designation Calvados can only be used for spirits made in this region under the strict regulations of the French AOC appellation.
Production and character of Calvados
Calvados is made by double distillation of fermented apple cider and must age for at least two years in oak barrels.
Its uniqueness lies in the careful selection of apples:
30% sweet, 30% bitter, 40% acidic varieties,
grown exclusively in Normandy.
Approximately 18 kilograms of apples are needed for one liter of spirit. Calvados contains no artificial additives and preserves its pure natural character – the taste of apples, wood, vanilla, and almonds.
Aging and classifications
The quality of Calvados is determined by its aging period:
Fine / Trois étoiles (★★★), Trois pommes* – aged at least 2 years, Vieux / Réserve – at least 3 years, VO / Vieille Réserve / VSOP – at least 4 years, XO / Napoléon / Extra / Hors d’Age / Age Inconnu – at least 6 years, often much longer.
Longer aging gives Calvados a deeper, rounder profile and a more complex aroma.
How to enjoy Calvados
Calvados is traditionally enjoyed as an aperitif before a meal or as a digestif afterward, enhancing digestion and offering a gentle warming finish. It pairs wonderfully with desserts, cheeses, or as an ingredient in classic cocktails.
Calvados is a noble apple brandy from the French region of Normandy, named after the area itself. This spirit is considered a symbol of tradition, craftsmanship, and the French sense of detail.
History of Calvados
The name Calvados comes from the…
Calvados is a noble apple brandy from the French region of Normandy, named after the area itself. This spirit is considered a symbol of tradition, craftsmanship, and the French sense of detail.
History of Calvados
The name Calvados comes from the Spanish ship El Calvados, which was wrecked off the coast of Normandy in 1588. The name was later given to the surrounding rocky coastline and eventually to the region where this exceptional spirit began to be produced.
To this day, the designation Calvados can only be used for spirits made in this region under the strict regulations of the French AOC appellation.
Production and character of Calvados
Calvados is made by double distillation of fermented apple cider and must age for at least two years in oak barrels.
Its uniqueness lies in the careful selection of apples:
30% sweet, 30% bitter, 40% acidic varieties,
grown exclusively in Normandy.
Approximately 18 kilograms of apples are needed for one liter of spirit. Calvados contains no artificial additives and preserves its pure natural character – the taste of apples, wood, vanilla, and almonds.
Aging and classifications
The quality of Calvados is determined by its aging period:
Fine / Trois étoiles (★★★), Trois pommes* – aged at least 2 years, Vieux / Réserve – at least 3 years, VO / Vieille Réserve / VSOP – at least 4 years, XO / Napoléon / Extra / Hors d’Age / Age Inconnu – at least 6 years, often much longer.
Longer aging gives Calvados a deeper, rounder profile and a more complex aroma.
How to enjoy Calvados
Calvados is traditionally enjoyed as an aperitif before a meal or as a digestif afterward, enhancing digestion and offering a gentle warming finish. It pairs wonderfully with desserts, cheeses, or as an ingredient in classic cocktails.
