Calvados: Buy the best Calvados from Normandy

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Calvados is distilled with cider and perry, it is produced only in Normandy. The AOC Calvados was born in 1942 and guardian of a unique and qualitative character. Moreover this AOC derives three appellations according to the soils and method of manufacture of Calvados. "Pays d'Auge" for eaux-de-vie distilled in stills made from cider only; "Domfrontais" for those distilled in stills with a minimum of 30% perry; and "Blanche de Normandie" for non-aged eaux-de-vie. For each, apple orchards consist of at least 20% local varieties, about 70% bitter or sweet bitter varieties, and up to 15% acid varieties.

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How and Where Is Calvados Produced?

Discover the secrets of crafting the renowned Calvados, an apple-based brandy with a unique taste that delights spirits enthusiasts. From the origin of the apples to distillation, learn how and where Calvados is produced to better appreciate its aroma and flavors.

The Choice of Apples: A Key Element in Calvados Making

Calvados is primarily produced in the Normandy region of France, thanks to its ideal climate conditions for cultivating apple trees essential for brandy production. The choice of apples is crucial to obtain high-quality Calvados. Over 200 varieties of apples are used, some of which are specific to the Normandy region.

The Different Categories of Apples

Four major categories of apples are used for Calvados production:

  • Sweet Apples: rich in sugar and low in acidity.
  • Sweet-Bitter Apples: balanced in sugar and bitterness.
  • Bitter Apples: low in sugar and highly bitter.
  • Tart Apples: low in sugar and highly acidic.

The blending of these different apple categories results in a wide variety of Calvados, each with unique and characteristic flavors.

Transforming Apples into Cider: A Crucial Step

Once the apples are harvested, they are crushed to extract the apple juice. This juice is then fermented for several weeks to transform it into cider. The fermentation of apple juice is carried out by natural yeast present on the apples, which gradually convert the sugar into alcohol.

Factors Influencing Cider Quality

Several elements can influence the quality of the obtained cider:

  • Variety of Apples Used: each variety has its own balance of flavors and aromatic qualities
  • Terroir: soil composition and climatic conditions impact the quality of apples and cider
  • Fermentation Duration: too short a fermentation can leave a residual sugar taste in the cider, while too long a fermentation can result in undesirable aromas

These different factors explain the diversity of flavors and aromas found in different Calvados products.

Distillation: Delicate Process for Exceptional Calvados

After fermentation, the cider undergoes distillation to separate the alcohol from other components of the cider. This crucial step is performed using a still, an apparatus that heats the cider and recovers the alcohol vapors released.

The Two Distillation Methods

There are two main distillation methods used to make Calvados:

  • Single Distillation: the cider is heated once in the still, then cooled to obtain alcohol at approximately 70°. This method is mainly used for producing AOC Pays d'Auge Calvados.
  • Double Distillation: the cider is first distilled to obtain an intermediate alcohol at 28 to 30°. This first alcohol is then redistilled to obtain the final Calvados, usually with an alcohol content of around 70°. This method is used for producing AOC Calvados and AOC Calvados Domfrontais.

Each of these methods imparts specific taste characteristics to Calvados, making each brandy a true invitation to a gustatory journey.

Aging in Oak Barrels: An Essential Step for Refined Calvados

Once distilled, Calvados must age in oak barrels for at least two years. This maturation period allows the alcohol to refine and develop its aromas. The wood of the barrel also imparts tannins that structure the Calvados and give it a more or less amber color depending on the aging duration.

Different Designations Based on Calvados Age

Calvados aging is a determining factor in the quality of the obtained brandy. The older the Calvados, the more it gains in complexity and aromatic finesse. Several designations are distinguished based on Calvados age:

  1. Calvados Fine, Trois étoiles or Trois pommes: aged at least 2 years
  2. Vieux or Réserve: aged at least 3 years
  3. Vieille Réserve or VSOP (Very Superior Old Pale): aged at least 4 years
  4. Hors d'âge, Napoléon, Extra, XO (Extra Old) or Très vieille réserve: aged at least 6 years

Over the years, Calvados improves and acquires incomparable gustatory nuances, making it one of the most sought-after brandies in the world.

Medals and Distinctions: Recognition of Calvados Quality

Over the years, Calvados producers have developed their expertise to create exceptional brandies. This expertise is regularly rewarded at national and international competitions, where Calvados receives numerous medals and prestigious distinctions. These awards testify to the excellence of the produced Calvados and contribute to enhancing the reputation of this emblematic brandy of Normandy.