Calvados is made by distilling cider. Distilling cider is a very old tradition that is passed on from generation to generation. The basics are the same, but each family keeps the secret of the apple blending that will make their Calvados different from their neighbors.

Apple Brandy

In order to get a juice balanced in sugar, tannins and sourness, one needs to do a mix of sweet, sweet and sour, sour and acidic apples. That is what will make a difference in taste and color. To make one liter of Calvados 100 percent pure alcohol, about 27 kg apples or 20 liters of five percent volume cider is necessary.

How to use Calvados?

Calvados is used a lot in recipes from Normandy. It is one of the best alcohols you can use to flame your apple desserts.

Younger Calvados, with its fruity aromas, is very pleasant as an aperitif, or to accompany some meals. it can also be well appreciated as a digestive. Older Calvados is the perfect way to end an elaborate meal that has been accompanied by fine wines. Their complexity and richness deserve attention and concentration ; one needs to take time to fully appreciate their subtle bouquets and rich intense aromas. The silkier Calvados will be served plain, while a Calvados with more intense aromas will be appreciated either plain or to accompany well selected coffee, chocolates with high cocoa content, or cigars.

In Normandy, it is a tradition to drink a glass of Calvados in the middle of the good meal. It is supposed to help digestion. It is called "Trou Normand" which can be translated as "Norman hole".

Calvados Appellations

Calvados is an applejack that is very specific to Normandy. Each appellation is strictly ruled according to its geographic delimitations, the type of distillation and criteria of testing.