For the French department, see Calvados (department).
Couperne calvados

Calvados (French pronunciation: []) is an apple brandy from the Normandy region in France.


In France

A VSOP level calvados

Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by "Lord" de Gouberville in 1553, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century, the traditional cider farms expanded, but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine, and Normandy. The area called "Calvados" was created after the French Revolution, but eau de vie de cidre was already called calvados in common usage. In the 19th century, output increased with industrial distillation and the working class fashion for café-calva. When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, calvados experienced a "golden age". During World War I, cider brandy was requisitioned for use in armaments due to its alcohol content.[1] The appellation contrôlée regulations officially gave calvados a protected name in 1942. After the war, many cider houses and distilleries were reconstructed, mainly in the Pays d'Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The Calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997, an appellation for Domfront with 30% pears was created.


Cider brandy is also made in the UK, and appears in records going back to 1678. Somerset cider brandy gained European protected geographical indication (PGI) status in 2011.[2]


Calvados apples.

Calvados is distilled from cider made from specially grown and selected apples, from over 200 named varieties. It is not uncommon for a calvados producer to use over 100 specific varieties of apples, which are either sweet (such as the 'Rouge Duret' variety), tart (such as the 'Rambault' variety), or bitter (such as the 'Mettais', 'Saint Martin', 'Frequin', and 'Binet Rouge' varieties), the latter being inedible.

The fruit is harvested and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years of aging in oak casks, it can be sold as calvados. The longer it is aged, the smoother the drink becomes. Usually, the maturation goes on for several years.

Double and single distillation

A calvados pot still

The appellation of AOC (appellation d'origine contrôlée) for calvados authorizes double distillation for all calvados, but it is required for the calvados Pays d’Auge.

The usual arguments for and against the two processes are that the former process gives the spirit complexity and renders it suitable for longer aging, whilst the latter process gives the calvados a fresh and clean apple flavour but with less complexity. In fact, a growing belief indicates a well-operated column still can produce as complex and "age-able" calvados as double distillation.

Map of the calvados region

Like many French wines, calvados is governed by appellation contrôlée regulations. The three appellations for calvados are:

A small calvados producer around Cambremer along the cider route.

Grades of quality

The age on the bottle refers to the youngest constituent of the blend. A blend is often composed of old and young calvados. Producers can also use the terms below to refer to the age.

High-quality calvados usually has parts which are much older than that mentioned. Calvados can be made from a single (generally, exceptionally good) year. When this happens, the label often carries that year.


A bottle of calvados Pays D'Auge

Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of calvados taken between courses in a very long meal, sometimes with apple or pear sorbet, supposedly to reawaken the appetite. Calvados can be served as an apéritif, blended in drinks, between meals, as a digestif, or with coffee. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of aging. The less-aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is aged, the more the taste resembles that of any other aged brandy. As calvados ages, it may become golden or darker brown with orange elements and red mahogany. The nose and palate are delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut, and chocolate aromas.

In the Canadian Forces

Calvados is the regimental drink of The Royal Canadian Hussars, Le Régiment de Hull, and Le Régiment de Maisonneuve, having been taken up as the units passed through Normandy following the D-Day invasion. Known as le trou normand, it is normally taken between courses at a regimental dinner.

See also


  1. Mattsson, Henrik (2005). Calvados: the world's premier apple brandy : tasting, facts and travel. p. 27. ISBN 91-631-5546-X. Retrieved 30 September 2013.
  2. Morris, Steven (15 September 2011). "Victory for Somerset as cider brandy wins protected status". The Guardian. Retrieved 2 November 2011.
  3. Asimov, Eric (October 31, 2011). "The Flavor of Apples and a Sip of Fall". The New York Times. Retrieved 30 December 2011.
Wikimedia Commons has media related to Calvados (spirit).
This article is issued from Wikipedia - version of the 10/30/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.