Calvados: The Spirit of Normandy

What is Calvados?

Usually when people think of brandy, the first things that come to mind are the popular grape-based brandies produced around the world, like Cognac. However, brandy can be distilled from a variety of fruits, and one that has gained a fair amount of traction in the global market is Calvados. Calvados is a distinct apple-based brandy that comes from the Normandy region of France and carries a rich history with deep cultural roots. 

Historical Significance

The history of Calvados is deeply rooted into every aspect of Normandy, France. The earliest record of distillation goes back to 1553 and is often considered the birth year of Calvados as a distinct product. Through the next few centuries, distillation spread across Normandy and by the 19th century Calvados had begun to be seen as a legitimate spirit comparable to Cognac or Armagnac, two other major brandies produced in France. During WWII, Calvados was popular among French resistance fighters, and many distilleries were destroyed during the battle of Normandy. During the war, Calvados was granted its AOC status to preserve its identity and quality. Today, Calvados has experienced a renaissance with small-scale producers focusing on traditional methods while also experimenting with things like longer aging, single-varietal expressions, and barrel finishes. Driving forces like these have contributed to a growing global interest in Calvados, and while France remains the largest consumer, exports to countries like the United States, the U.K., and Japan, have grown steadily. 

Production

Like many French wines and spirits, Calvados is governed by the Appellation d’Origine Controlee, or AOC, system in France. There are three main AOC regions for Calvados production that each have strict rules on how Calvados is produced:

1. Calvados AOC: This is the largest and most general designation. It allows a wide range of apple and pear varieties for production and is typically distilled once using a continuous column still. The distilled spirit must be aged for a minimum of 2 years in oak barrels. 

2. Calvados Pays d’Auge AOC: This is considered the most prestigious sub-region. All apples used in production must be sourced from the Pays d’Auge, a specific region in the heart of Normandy, France. Any Calvados produced here requires double distillation in copper pot still and must be aged a minimum of 2 years in oak barrels. 

3. Calvados Domfrontais AOC: This region is distinct for its higher pear content, and Calvados produced here must contain at least 30% pears. They use continuous distillation and have a higher age requirement than the other two main regions, requiring a minimum of 3 years in oak barrels. 

Flavor Profile

With Calvados being distilled from cider, one can expect apple or pear forward flavors. However, producers can play with a large variety of apples to create different expressions. Apples may be bitter, bittersweet, sweet, or sharp and producers can use a multitude to find a unique balance. On top of the apple variety, Calvados' flavor evolves with age. Younger Calvados, aged around 2-3 years, generally have brighter, fresh apple and pear notes and may have hints of spice and citrus. Calvados aged around 4-6 years have a more mellow taste with heavier notes of oak, caramel, and vanilla. With the added age, the fruit flavors become more complex with more baked apple or pear flavors. Some Calvados are aged for much longer at 10 years or more. These expressions have a rich and deep amber color and often have notes of toffee, nuts, dried fruit, tobacco, or leather along with a longer finish. 

Though Calvados hasn’t yet enjoyed the global recognition of other high-quality brandies like Cognac, it has come to cement itself as an expressive spirit that reflects its region, tradition and history. It has become not just a quality spirit in its own right, but a symbol of Norman heritage. Clavados offers a unique experience to those interested in the less-known expressions of brandy. Whether enjoyed neat or in a classic cocktail, Calvados can be enjoyed on its own or as a wonderful accompaniment to a variety of foods.