Calvados is famous apple-based brandy from Normandy that carries centuries of tradition in each bottle. Distilled from fermented apple cider, it stands apart from other brandies with its distinct orchard-driven character. Whether sipped neat, mixed in cocktails, or used in cooking, Calvados offers a nuanced experience shaped by its history, production methods, and ageing process.

Origins and History

The roots of Calvados trace back to the Middle Ages, when apple orchards flourished in Normandy. By the 16th century, records show local cider was being distilled into a spirit. The name “Calvados” is thought to have come from a Spanish shipwreck off the Norman coast in the 1580s, though the region had long been associated with apple spirits. In 1942, Calvados was granted an Appellation d’Origine Contrôlée (AOC) designation, setting strict rules for its production.

Production and Ageing

The process begins with a blend of apple varieties, balancing sweet, tart, bitter, and bitter-sweet flavors. After pressing and fermentation, the cider undergoes distillation, traditionally in copper pot stills for Pays d’Auge Calvados or column stills for other varieties. The spirit is then aged in oak casks, developing complexity over time. Younger Calvados retains fresh apple notes, while longer ageing introduces deeper caramel, spice, and wood influences. Classifications range from Fine (minimum two years) to Hors d’Âge (ten years or more).

Best Ways to Drink Calvados

Calvados is versatile in its use. It can be enjoyed neat as a digestif or with a drop of water to open up aromas. Some prefer it over ice, though this can mute its flavors. It works well in cocktails, adding depth to classics like the Old Fashioned or Manhattan. In Normandy, it plays a role in the “trou Normand,” a small pour served between meal courses to aid digestion. The spirit is also a staple in French cuisine, used in sauces, flambéed dishes, and desserts.

Notable Calvados Producers

Several houses maintain the traditions of Calvados production, each offering a different take on the apple brandy. Château du Breuil is known for its elegant, well-aged expressions, while Christian Drouin, a family-run house, emphasizes craftsmanship and complexity. Roger Groult, rooted in the Pays d’Auge, remains dedicated to traditional pot still distillation, producing spirits with depth and structure. Père Magloire, one of the most recognized names in the category, offers a range of accessible styles, while Boulard balances fruit and oak in its well-regarded blends.

Adrien Camut focuses on long-aged releases, showcasing the influence of extended maturation. Domaine Dupont blends modern techniques with tradition, refining the ageing process to highlight the richness of Normandy’s apples. Calvados Berneroy takes a fruit-forward approach, making it an inviting choice for those new to the category. Lemorton, based in the Domfrontais region, incorporates pears into its distillates, adding an extra layer of aromatics. Morin, with its long-established reputation, produces deep, oak-driven expressions that reflect the ageing potential of well-crafted Calvados.

Each producer brings something distinct to the table, offering a range of styles that capture the essence of Normandy’s orchards. It assures that Calvados remains an expression of Normandy’s landscape and history, offering a unique experience in the world of brandy.

Image Credit: https://www.vinello.at/en/calvados

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