World Spirits

Calvados

France

The apple brandy of Normandy: Calvados — distilled cider from the orchards of the Pays d'Auge, Livarot and Domfrontais (poire from pear), aged in oak from VS to hors d'âge — drunk as the trou Normand (a mid-feast glass to 'make a hole' between courses).

What it is

The apple brandy of Normandy: Calvados — distilled cider from the orchards of the Pays d'Auge, Livarot and Domfrontais (poire from pear), aged in oak from VS to hors d'âge — drunk as the trou Normand (a mid-feast glass to 'make a hole' between courses). Origins: cider distilling in Normandy is 16th-century-documented; the AOCs (Pays d'Auge double pot distillation the finest) codified it in the 1940s. Made from: cider apples (60+ varieties, bittersweet dominant) and perry pears, fermented to cider, distilled, oak-aged. How it's made: 1) Press and ferment the cider dry. 2) Distil (column for Calvados AOC; alembic twice for Pays d'Auge). 3) Age 2-40 years in oak. Served: neat in tulip glasses, in the trou Normand with apple sorbet, and in Breton-Norman cooking (sauces, flambées). Flavor: baked apple, spice, oak depth growing with age. Strength: 40%. Culture: Calvados is Normandy's orchard distilled — the 'hole' it digs is legendary. See also: Armagnac, Cognac (base collection).

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