Calvados is a brandy from the Normandy region in France, made from apples and/or pears [1]. Known for its distinct apple flavor and warming character, Calvados offers a taste of French tradition and craftsmanship [4].
History#
Apple orchards and brewers in Normandy date back to the 8th century during the reign of Charlemagne [1]. The first recorded instance of distillation in the region comes from squire Gilles de Gouberville in 1553 [1]. Roughly 50 years later, in 1606, a guild for cider distillation was established [1].In the 17th century, traditional cider farms grew in popularity [1]. However, cider brandies faced taxation and prohibition, except in Brittany, Maine, and Normandy [1]. The area known as "Calvados" emerged after the French Revolution although eau de vie de cidre was already commonly called calvados [1].
The 19th century saw an increase in production due to industrial distillation and the working class's fondness for "café-calva" [1]. Calvados entered a golden age when a phylloxera outbreak devastated vineyards across France and Europe in the late 19th century [1]. The spirit was requisitioned during World War I to produce explosives, owing to its alcohol content [1].
Production#
Calvados is produced in Normandy, France, from apples and sometimes pears [2]. The process begins with the creation of cider [2]. After fermentation, the cider is distilled into eau-de-vie, which is then aged in oak barrels [2]. The length of aging contributes to the spirit's complexity and flavor [2].Distillation#
Calvados undergoes either single or double distillation [1]. The choice of distillation method affects the final character of the brandy [1].Producing Regions and Legal Definitions#
The Calvados appellation area is strictly controlled [2]. There are several appellations, each with specific requirements:* Calvados AOC: This is the largest appellation, covering a wide area [1]. It allows for single distillation in column stills or double distillation using pot stills [1]. A minimum of two years of aging in oak barrels is required [1].
* Calvados Pays d'Auge AOC: This appellation has stricter rules, requiring double distillation in pot stills and a minimum of two years of aging [1]. The orchards must be located within the designated Pays d'Auge region [1].
* Calvados Domfrontais AOC: This appellation requires a minimum of 30% pears in the cider [1]. It also mandates single distillation and at least three years of aging in oak barrels [1].
Grades of Quality#
The age of Calvados is indicated on the label, reflecting its maturation period [1]: Fine, VS, or Three Stars*: Indicates a minimum of two years of aging [1]. Vieux or Reserve*: Signifies at least three years of aging [1]. VSOP or VO*: Requires a minimum of four years of aging [1]. XO, Napoleon, Hors d'Age, or Extra*: Indicates at least six years of aging [1]. Note that regulations implemented in 2018 stipulate a minimum of ten years of aging for XO Calvados [1]. Age 12 Ans and Age 15 Ans*: Indicate 12 and 15 years of aging respectively. Vintage*: Specifies the year the cider was harvested and indicates that the Calvados has been aged in oak barrels since that year [1].