![]() ![]() Typically, calvados is served neat at room temperature as a digestif but occasionally as an apéritif, too. However, we do offer advice on ways to heighten the experience. To learn more about the different varieties of calvados and how certain changes would affect its flavour, check out our guide on how it’s made.įirstly, we ensure that we always make it clear in our guides that there is no such thing as a wrong way to drink something if you enjoy it. Consequently, it can deliver flavours of amber, leather, and deep spices. Indeed, as it absorbs the tannins, it develops depth thanks to additional complexity and nuances brought on by reaching maturity. On the other hand, calvados may begin to resemble the other brandies listed above as it ages. As a result, it’s occasionally compared to spiced apple desserts. Generally, younger calvados will be more expressive of the fruity characteristics and you will likely taste the apple or pear flavours. However, Armagnac producers tend to favour the continuous column still. The Charentais copper still is a cognac invention. As the distillate won’t be as strong in flavour, it can receive a greater influence from the oak barrel’s tannins during the ageing process.Īn interesting example to demonstrate the differences between single and double distillation can be found when comparing cognac and Armagnac. Meanwhile, double-distillation will strip the rich flavours away in exchange for greater complexity. Typically, single distillation usually preserves more of the cider’s fruitiness. Firstly, there are over 230 apple varieties and 139 different types of pear that can be used to make calvados.Īdditionally, it can be produced by single-distillation with a continuous column still or double-distillation with a Charentais copper pot still. However, it has also been argued that it is derived from the Latin for “Bald” (calva) and “Back” (dossum).Ĭalvados can offer surprisingly varying tastes. Locals claim that the name is a corruption of San Salvador, a Spanish armada ship that crashed on the shoreline in 1588. Interestingly, its etymology is the subject of debate. ![]() Indeed, the name comes from the area’s rocky shoreline called “les Rochers du Calvados”. A guild called “la corporation des distillateurs d’eau-de-vie de cidre” was founded half a century later in 1606.Īlthough the department of the same name wasn’t established until after the French Revolution in 1794, the cider brandy had long been commonly referred to as calvados. The date of its creation in 1553 is often cited as the 28th March when Gilles Picot, Lord de Gouberville, had written about its distillation after the arrival of new apple varieties from the southern Basque country. ![]() Occasionally, it is also bottled as a vintage or “millésime”, which is made from a single year’s harvest.įrance’s apple orchards for producing cider can be dated back as early as the 8th century but it wasn’t distilled in Normandy until 1553. In the case of the Domfrontais appellation that specialises in using pears, it requires an additional year.Īfterwards, the calvados can be released as a blend of many batches and apple varieties of different ages. Meanwhile, the other appellations allow for the use of a continuous column still instead.Īfter the cider has been distilled into an eau-de-vie, it must be aged for at least 2 years before it can be recognised as calvados. One of the most revered and restrictive is Calvados Pays d’Auge, which only permits the use of a cognac-style Charentais copper pot still. ![]() Although most of them are in the Calvados department, they can also be found in neighbouring areas like Manche, Orne, Eure, Mayenne, Sarthe, and Eure-et-Loir.Ĭalvados has a number of appellations that indicate the geographic zones and techniques used to make it. There are 7,500 hectares of apple and pear orchards that are used for producing calvados. Occasionally, it can also be made from pear cider or perry as well. Unlike most other celebrated French brandies like cognac and Armagnac, calvados is made from apple cider rather than wine. Calvados is a type of brandy or eau-de-vie that is named after its home region in Normandy. ![]()
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