CALVADOS (LE CALVADOS)

The central region of Normandy, surrounded by green meadows and apple orchards, is home to the world-famous “apple cognac” that bears its name. For those interested in French gastronomy, the province offers several routes: some dedicated to the famous cheeses, others to cider and Calvados. For example, the “cider route” passes through the villages where this apple drink is produced. Calvados is famous not only for its culinary diversity but also for its seaside resorts, sandy beaches, and, of course, its history from the Middle Ages to the present day.

Calvados – Calvados and Other Cider Drinks

Calvados is a spirit produced on the best vineyards in Normandy. It is distilled from cider, a traditional method for centuries.

Normandy’s orchards are unique, as they contain a diverse range of varieties known as “cider apples,” which have been specially bred and differ botanically from table apples.

Each orchard grows numerous varieties, each belonging to one of four cider apple varieties: “sweet,” “bittersweet,” “bitter,” and “sour.” The main criteria for selection are the tannin content and acidity of the must. Forty-eight varieties are officially recommended for cider production. The ideal blend is considered to be 40 percent sweet, 40 percent bitter, and 20 percent sour.

Cider produced for distillation is regulated; it is obtained primarily by the natural fermentation of fresh fruit.

The name “Calvados” is apparently of Spanish origin, and its use likely dates back to the great Norman explorers who brought stills from Spain to Normandy in the 15th and 16th centuries.

The main production (35,000 hectolitres of pure alcohol per year) is concentrated in two departments: Calvados and Orne, and also partially in the south of the department of La Manche.

There are two appellations of origin:

• “Calvados du Pays d’Oege,” produced in a limited area on the border of three departments, one of which is Calvados. It is obtained by a mandatory two-stage distillation in a Charente-type still with multiple runs. The first distillation produces “petit eau de vie,” which is distilled again. The spirit from the beginning of the distillation (the “heads”) and the end of the distillation (the “tails”) are then separated, so that only the “heart” remains;

Calvados, produced in the Normandy Grove (Bessin, Donfrontier, southern English Manche), is produced either in a Charentais-type still or in a “first-flow” still, using either discontinuous or continuous distillation.

After leaving the still, Calvados is aged in oak barrels.

By absorbing the tannins from the wood, the spirit takes on an amber color, while the oxidizing action of the air through the wood allows it to acquire finesse and fullness. After aging, spirits from different years, regions, and vintages (there are 10 distinct regions within the Calvados appellation) are combined. This process (lasting several months) blends and enriches the various flavors.

Other spirits derived from cider

These are spirits derived from the ciders of Brittany, Normandy, and Maine. All three varieties are designated as denominations of origin. These spirits are produced using a first-run still. Brittany, Normandy, and Maine also produce pear liqueurs, a fermented product of pear juice.

Labels

The “designation of origin” is mandatory, for example:

“Calvados du Pays d’Oigues,” “Calvados,” “Eau-de-vie de Cidre,” or “Eau-de-vie de Poire de Normandie,” “de Bretagne,” or “du Maine.”

If age is indicated on the label (this is optional), it must reflect the following:

• “Trois Etoiles” (three stars), “Trois Pommes” (three apples) – at least three years of aging in wooden barrels;
• “Vieux” (old) or “Reserve” – ​​at least three years of aging in wooden barrels;
• “VO” or “Vieille Reserve” – ​​at least 4 years of aging in wooden barrels;
• “VSOP” – at least 5 years of aging in wooden barrels;
• “Extra,” “Napoleon,” “Or d’Age” – 6 years or more.