Calvados is an apple brandy from the Calvados region of France, with its production dating back to the 16th century. The use of the name “Calvados” is strictly regulated and applies only to products from this specific region. All other apple brandies are simply labeled as apple brandy or applejack.
...Calvados is an apple brandy from the Calvados region of France, with its production dating back to the 16th century. The use of the name “Calvados” is strictly regulated and applies only to products from this specific region. All other apple brandies are simply labeled as apple brandy or applejack.
The cider used as the base for Calvados is made from apples that can be sweet (helping fermentation), bittersweet (providing tannins), bitter (adding flavor), or acidic (enhancing acidity and freshness). The apple juice is fermented into a dry cider, then distilled and aged in oak barrels for at least 2–3 years (labeled on the bottle as Fine, Vieux, or Réserve). Optimal aging is typically around 4–6 years (labeled VO, Vieille Réserve, VSOP, or Grand Solage). The oldest Calvados (Napoléon, XO, Extra, Hors d’Âge, or Age Inconnu) can mature in barrels for up to 40 years.
Calvados can be served in several ways—neat, usually at room temperature in a tulip-shaped glass. In Normandy, a tradition dating back to the 18th century, the “Trou Normand” involves a tiny shot of Calvados between courses to aid digestion. A popular winter drink in Paris is Café-Calva, a small cup of coffee (or sometimes tea) with Calvados. Calvados is also used as an ingredient in various cocktails.
At Araxes, you can find a selection of Calvados of different ages from top producers such as Pere Magloire and Coquerel.
