Calvados (spirit)

Calvados is a variety of brandy made from apples (and sometimes pears). The drink originates from the Normandy region in France.

History

The first known record of apple distillation in Normandy dates back to the 16th century. The production of Calvados was initially a slow process, used by farmers as a supplement to their income. During the 19th century, the phylloxera crisis destroyed the vineyards of France and Calvados experienced a "golden age", as it was easier and cheaper to make than other spirits. After the World War II, many cider houses and distilleries were reconstructed and began production again.

Production

Calvados is made through the process of distillation. The apples are first fermented into a cider, then distilled into eau-de-vie, which is then aged in oak casks for a minimum of two years. The longer the Calvados is aged, the more mellow the drink becomes and the more the apple flavor is replaced by flavors absorbed from the cask.

Appellation

There are three Appellations d'Origine Contrôlée for Calvados. The AOC Calvados accounts for over 70% of the production, and requires that the apples and pears are fermented into cider and distilled in column stills. The AOC Calvados Pays d'Auge, requires cider apples to be used, and for the cider to be distilled in an alembic over a wood fire twice. The AOC Calvados Domfrontais requires that at least 30% pears be used in the cider product, and is single distilled in a column still.

Consumption

Calvados can be consumed as an aperitif, blended in drinks, between meals, as a digestif, or with coffee. Some people prefer older vintages, while others prefer the fresh and fruity varieties.

See also

• Cider
• Brandy
• Normandy
• Distillation