Calvados (22)

Apple brand with soul: A journey of discovery into the world of Calvados

Immerse yourself in the exciting world of Calvados. A noble apple and pear brandy from Normandy. With its unique taste and rich history, it captivates connoisseurs all over the world. Let us take you on a journey of discovery and learn everything you need to know about this special drop.

What is Calvados?

Calvados is an exquisite apple brandy spirit from Normandy, France. But Calvados is much more than just a simple apple brandy. It is a complex and multi-layered drink. It is made from the careful distillation of apple cider, the fermented juice of Norman apples.

Calvados is characterized by its complexity and multi-dimensionality. This is achieved through careful distillation and long aging in oak barrels. Thanks to its intense aroma and rich flavor, Calvados has secured a solid place in the world of fine spirits.

The special features of Calvados

Fruit brandies such as Cognac or Grappa are made from a single type of fruit. Calvados, however, is created from a diverse blend of apples. This gives it its flavorful variety. It ranges from fruity notes to complex aromas of spices and wood.

What ultimately makes Calvados truly special are the many factors that play a role in its production:

Authentic craftsmanship

The production of Calvados follows strict methods that have been perfected over centuries. From selecting the apples to aging in oak barrels, every step is carried out with the utmost care.

Diversity of aromas

Thanks to the variety of apple varieties grown in Normandy, Calvados offers a wide range of aromas. The mix of sweet, sour, and bitter apples gives it its depth and complexity.

Terroir

As with wine, the terroir, meaning the specific climatic and geological conditions of the growing region, plays a crucial role. The climate and soils of Normandy create ideal conditions for growing apples.

Origin and history of Calvados

The production of Calvados in Normandy has a long tradition. It dates back to the Middle Ages. Already in the 15th century, apple cider was distilled in the region to obtain a warming drink. Over the centuries, the production of Calvados has been perfected. In 1972, it received the status of Appellation d'Origine Contrôlée (AOC), which protects its quality and origin.

The origins in Normandy

The history of Calvados is closely linked to the region of Normandy. As early as the 15th/16th century, farmers in Normandy began to distill their apple harvest. This led to the creation of a type of brandy. The name Calvados itself is derived from one of the departments in Normandy, which was named after a shipwreck of the Spanish Armada.

Development over the centuries

Over the centuries, the art of making Calvados has been refined further. In the 19th century, Calvados first took on its current form and became increasingly well-known and popular. During both World Wars, production experienced some setbacks. However, the tradition was preserved and revived after the war.

Protected designation of origin

Today, Calvados is a protected designation of origin (AOC - Appellation d'Origine Contrôlée). This means that only apple brandy produced in Normandy can bear this name. These strict regulations guarantee the high quality and authenticity of the product.

Production of Calvados

The production of Calvados begins with the selection of the right apple or pear varieties. There are more than 200 different apple varieties that can be used for Calvados. These are divided into four categories: sweet, bitter, sweet-sour, and sour apples. This variety allows for the creation of a balanced and complex aroma.

The fruits are harvested in the fall when they have reached their full ripeness. They are then crushed and processed into apple or pear cider.

The cider is then fermented to produce Cidre (apple) or Poiré (pear). This process takes about six weeks. During this time, the sugar in the fruits is converted into alcohol.

The next step is distillation. There are two main methods: simple distillation in a continuous column and double distillation in a traditional copper pot still. Both methods have their advantages and contribute to the diversity of Calvados styles.

After distillation, the young Calvados is filled into oak barrels, where it ages for at least two years. During this time, Calvados develops its complex aromas and flavors. Some Calvados varieties even age for several decades, leading to particularly noble and multi-layered final products.

After aging, the art of blending follows. Here, different batches and vintages are mixed together. This creates a balanced final product. The finished Calvados is bottled and ready for enjoyment.

The production of Calvados in brief:

1. The harvest: In the fall, the fruits are harvested by hand. Depending on the variety, they are harvested at different times to achieve different flavors.
2. The pressing: The harvested fruits are pressed into juice.
3. The fermentation: The juice is fermented in oak barrels. Wild yeast fungi ensure natural fermentation.
4. The distillation: The fermented cider is distilled twice in copper pot stills.
5. The aging: Calvados ages in oak barrels, which give it its characteristic color and complex taste. The aging period can vary from several months to several years.
6. The blending: Different batches and vintages are mixed together to create a balanced ratio.
7. The bottling: The finished Calvados is bottled.

Ingredients

Calvados consists of 100 percent natural ingredients from apples and pears. It contains no artificial flavors or colorings. The ingredients include:

• Fruit sugar: From the apples and pears. It is converted into alcohol during fermentation.
• Alcohol: The alcohol content of Calvados ranges from 40 to 45 vol%.
• Aromas: These come from the fruits and the oak barrels in which the Calvados ages. They can include notes of vanilla, wood, caramel, dried fruits, and spices.

Cocktail recommendations with Calvados

Calvados is not only enjoyable neat but also makes an excellent ingredient in cocktails. Here are some popular cocktails with Calvados:

Apple Sidecar

4 cl Calvados
2 cl Cointreau
2 cl lemon juice
Ice cubes

Place all ingredients in a shaker and shake vigorously. Strain into a chilled cocktail glass and garnish with a lemon peel.

Norman Mule

5 cl Calvados
2 cl lime juice
Ginger Beer
Ice cubes
Lime slice for garnish

Add Calvados and lime juice to a glass with ice cubes, top with ginger beer, and garnish with a lime slice.

Calvados Sour

5 cl Calvados
2 cl lemon juice
1 cl sugar syrup
Ice cubes

Place all ingredients in a shaker and shake vigorously. Strain into a chilled glass with ice and garnish with a lemon slice if desired.

Fun or not Fun: Facts about Calvados

• Calvados can be made from over 200 different apple varieties.
• The methods for producing Calvados have remained unchanged for centuries.
• Some of the oldest Calvados distilleries have been family-owned since the 19th century.
• The aging of Calvados takes place in oak barrels that were previously used for aging Cognac, wine, or sherry. Aging in oak barrels gives Calvados its characteristic aromas of vanilla, wood, and spices.
• The oldest Calvados in the world is over 100 years old.
• In Normandy, Calvados is traditionally consumed as a digestif after meals.
• Calvados is a popular ingredient in Norman cuisine. It is used to enhance sauces, desserts, and even ice cream.
• The apple tree is the symbol of Normandy and adorns the flag of the region.

More interesting facts about Calvados

• The Normandy region produces about 70 million liters of apple cider annually, which serves as a base for Calvados.
• Calvados has a protected designation of origin (AOC) that ensures its quality and authenticity.
• Calvados is classified into three quality levels: Fine, VS (Very Special), and Hors d'Âge (beyond age).
• Traditionally, Calvados is served in special tulip or Cognac glasses to showcase its aromas.
• Calvados can age for up to 50 years or longer, while its aromas and complexity continue to develop.
• Normandy is known for its apple and pear orchards, which provide the perfect terroir for Calvados production.