Calvados

Calvados is a French apple brandy produced in Normandy. It is made from the fermentation of apple cider, and in some areas of the region pears may be included in the blend, particularly in Calvados Domfrontais. The cider is distilled in copper pot stills, typically twice, to concentrate flavors and alcohol. The resulting eau-de-vie is then aged in oak casks, which imparts vanilla, spice and tannin notes and mellows the spirit.

Calvados is protected by appellations of origin, with two main regional categories: Calvados Pays d'Auge and Calvados Domfrontais. Pays d'Auge is more strictly defined, allowing apples only and requiring fruit to come from within a defined area. Domfrontais permits a portion of pears in the blend and comes from a broader part of Normandy. Aging leads to color deepening and a smoother mouthfeel.

Common aging classifications used by producers include VS (Very Special), VSOP (Very Superior Old Pale) and XO or Extra Old. VS is usually aged a minimum of two years, VSOP at least four years, and XO generally at least six years, though some expressions reach longer ages. Napoléon and other hors d'âge labels denote even older batches.

Calvados is typically enjoyed neat as a digestif, at cellar temperature, but it is also used in cocktails, culinary dishes, and flambé. Its flavor profile ranges from fresh apple and pear to rich orchard fruit, with notes of vanilla, spice and sometimes almond, depending on age and oak treatment.