When considering some of the unique alcoholic beverages in the world, Calvados is certainly one that should be on your list. The region of Normandy, known for its rich historical significance, has gifted the world not only with camembert cheese and apple cider but also with Calvados. You may have read this part twice already, but what exactly is Calvados, and how does it differ from other brandies?
In this article, we will explore all the fascinating facts about Calvados, including the origins of some of the best brands in the world. If you’re already intrigued, be sure to read to the end!
What Is Calvados?
To start with, Calvados is a type of brandy which is made after distilling apple ciders. But can we make Calvados using apple cider anywhere? The answer is no. Calvados is only made in specific regions of Normandy. It’s like tequila, which has to come from Mexico to be called tequila. The name Calvados is named after a region in Normandy. The northern region of France is popular for serene beaches and huge acres of apple orchards. They also make some of the best apple ciders in the world and are at number one when cider production is concerned.
Calvados is made by distilling the apples grown in the regions of Normandy. It’s then left for fermentation in aged oak barrels for 2-6 years. After the process of fermentation is complete, you get to taste what can be the best apple brandy in the world. The alcohol regulatory body in France, also known as Appellation d’Origine Contrôlée (AOC) has specified the regions where the Calvados apples are grown.
Are the Calvados made only out of apples? Apples are the major components but pear ciders are also used at the distillation stage. Talking in terms of alcohol content, Calvados has a minimum of 40% ABV and it may change as the years of fermentation increase.
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History of Calvados
To understand Calvados and its origins, we need to travel back in time. Apple cider production dates back to the 8th century, but the distillation process began in 1553. Locals in Normandy claim that Gilles de Gouberville was the inventor of Calvados, as he poured apple cider into a spirit and distilled it. The spirit received its official name in 1790 during the French Revolution.
Even after the greatest phylloxera outbreak in France in the late 19th century, the production of Calvados was still unaffected and so, they were famous as one of the best alternatives available in the country. In the times of WWII, Calvados was officially recognized and was made popular not just in Europe but in the rest of the world.
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Calvados And Its Variations
Even though Calvados is one of the best brandy in the world, it doesn’t come alone. It has a list of variations depending on the process of making, and fermentation time. But that’s not the only thing that distinguishes types of Calvados. In France, there are 3 distinct appellations of Calvados – Calvados AOC, Pays d’Auge, and Domfrontais. Appellations are the different departments or the regions from where the apples are imported.
1. Calvados AOC
The generic type of Calvados has apples from all the areas of lower Normandy. The distillation process isn’t specified by the AOC but the common practice is by distilling apples with a column still. This colourless apple cider, aka, eau-de-vie, is kept to mature for a minimum of two years in oak barrels.
It has a fruity and floral flavour and a high alcoholic strength of 40% by volume of alcohol. The taste of Calvados AOC can vary by adding 30% pears to the mixture. To make Calvados AOC, the board has decided to use only 184 apple and 93 pear varieties from Normandy.
2. Pays d’Auge
Another variation, Pays d’Auge, is made with the apples from Calvados, Eure, and Orne appellation. The quality of Pays d’Auge is extensively controlled by the cellar They are made from the natural fermentation process that lasts up to 42 days and then left in oak/chestnut barrels for at least 2 years before bringing it to the market. This type of calvados is distilled twice in an alembic pot-still and by using 81 apple and 30 pear varieties. These varieties bring the aromatic richness to the brandy.
3. Domfrontais
The third type of Calvados appellation – Domfrontais has come from the confluence of Manche, Orne, and Mayenna appellations from the southern parts of Normandy. It’s made after a natural fermentation of apples for about 42 days. Once done, the mixture is aged for three years in French oak barrels before bottling them. Unlike the other two variations, this is distilled just once in a column still and is made of only 70% apples and the rest are pears.
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Making Of Calvados
Well, making this apple elixir is not a one-day process, it takes its sweet time right from harvesting to the distillation to the final product, a lot goes behind this beautiful bottle of brandy.
1. From Apple To Cider
Making of Calvados starts by harvesting apples in the month of September and ends by mid-December. Once harvested, they are left to ripe and then sorted, cleansed, and then mashed to make a pulp out of it. The last stage called ‘rémiage’ extracts maximum sugar and tannins from the pulp by soaking the skins and pulp in water and pressing them again.
Now the fermentation process comes into the picture which varies between 28 to 42 days depending on the AOC regulations. At this point, the alcohol content of the mixture is 4.5% ABV.
2. From Cider To Eau De Vie
Once the fermentation is done then starts the most important step that distinguishes Calvados from Calvados Pays d’Auge – the distillation process. Calvados is distilled twice in an alembic pot still and then in a continuous column still. The alcohol vapors, as a result of distillation, are separated from the cider and condensed into a liquid of 70% ABV.
There’s another method of distillation which uses column still. It has three elements – the cider heater; a copper column made up of about 15 trays through which the cider and vapours circulate in opposite directions. It allows the aromas to enrich the vapour of the coder.
3. From Eau De Vie To Calvados
After the distillation is done, the eau-de-vie ages in French oak barrels for at least 2 years. The ageing can be carried out in new casks or the previously used ones. To enhance the flavors of the solution, the cellar mix and match solutions from different barrels. Using new wood is avoided in this step to get a particular taste and aroma to the brandy which can be done using aged old casks only.
Before bottling Calvados, the concentration is reduced by adding purified water to it. To summarise the making into alcohol content, the Calvados are prepared with 40% alcohol by volume.
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How Does Calvados Taste?
When you like fruity flavors in your drinks, Calvados is made for you. Well, they are made using a wide range of apples and pears (precisely 230 apple varieties and 139 pear varieties), so, you know where the fruity flavors are coming from.
Also, the process of making Calvados changes the taste of it. Single distillation preserves the sweet taste while double distillation will make the flavors stronger, and spicy in taste.
How To Drink Calvados?
Now that we’ve gathered all the information about Calvados, let’s also look at how exactly we drink it. Like the regular Cognac and other brandies, even Calvados can be served in a small tulip glass. The speciality of tulip glasses is that they trap the aromas of Calvados. Calvados can be served as an aperitif to stimulate your appetite or they can be blended in drinks between meals as a digestif.
You can drink it neat for maximum flavors and pair it with cigars. If you want to pair it with food, you can include chocolate, apple pastries, and creamy cheeses. It can be taken as an after-dinner drink or as a trou Normand (a drink between meals). Talking about the cocktails, Calvados can be used in any appletinis such as Jack Rose, Pan American Clipper, and Angel Face.
Best Brands of Calvados
1. Chateau du Breuil Calvados
Chateau du Breuil Calvados has bagged a gold medal at the International Wine and Spirit Competition and a silver medal winner at the World Calvados Awards. It has a waxed lid and a red-rope on the opening of the bottle which sets this bottle apart from all other Calvados.
Once you open the bottle, you’ll feel fresh and fruity on the nose. One sip and you’ll get a taste of apples, chocolate, cinnamon spices, and almonds. The ABV is 41% in Chateau du Breuil Calvado.
2. Calvados Domfrontais hors d’age Domaine Pacory
With an ABV of 42%, this is one of the best Calvados you’ll ever buy. Coming from a family-run estate in the Domfrontais region which grows 50 varieties of pear and 20 apples. One Calvados bottle contains 70% of the mixture of apple and pear juice which is aged for 2 years in oak barrels.
Even if the bottle looks like a regular brandy bottle, what’s unique about this brand is that they add wood to the pear which preserves the sweetness of the flavors and gives a buttery and spice taste.
3. Christian Drouin XO calvados pays d’auge
The only Calvados available in India is Christian Drouin XO Calvados. From the House of Drouin, this XO Calvado is made from bitter, sharp cider apples. It’s double distilled in copper stills and then aged in former Bordeaux and cognac casks. As an aftertaste, you’ll get a hint of citrus, apricot, and raisins. You can sip these Calvados neat or add them to cocktails too.
4. Avallen Calvados
Avallen Calvados is described as an eco-friendly apple brandy by Avallen themselves. It’s because the whole process is pesticide-free and even the labels are made from the waste fruit pulp. They are made from 40 different varieties of apples from La Manche appellation in Normandy. It’s identified by the floral, fruity tastes. They are aged in French oak barrels for 2 years and then bottled up. Once you open the bottle, you’ll get a cider, pepper, and a hint of cinnamon aroma.
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Summing Up
If you’re interested in the world of alcohol and constantly looking for something unique to try, then you must get Calvados for sure. Not only the taste is unique, but the backstory is interesting too. So, find out some interesting facts about Calvados and while at it, buy yourself a bottle to taste the apple brandy from Normandy.
FAQs
What Are Calvados Used For?
In Normandy, people prefer drinking Calvados during a meal. But now, they have even started blending in drinks, as digestif, or with coffee. It’s also been used by bartenders in appletinis as well.
What Are The Flavors Of Calvados?
The flavors of Calvados evolve with their age. The young Calvados which is aged for about 2 years has a citrusy, fruity flavor. The moderately-aged or vintage Calvados (aged between 2-6 years) which have dried apricot, vanilla, and walnut in them have very fruity and vanilla flavors.
Why Is It Called Calvados?
Calvados, a type of brandy, is named after a home region in Normandy. The apples are obtained from the apple orchards of this region. According to AOC, Appellation d’Origine Contrôlée, Calvados can be called ‘Calvados’ only when it’s made in Normandy.
Who Invented Calvados?
The locals in France claim Gilles de Gouberville as the inventor of Calvados. He poured apple cider into a spirit and invented this beloved brandy. The Calvados aka ‘eau de vie’ was then recorded as the first Calvados in history.
How Much Alcohol Is In Calvados?
In terms of alcohol content, Calvados has a minimum of 40% ABV.
Is Calvados Different From Cognac?
Cognac is distilled using white wine which means they use grapes and Calvados is made from ciders, which means apples. So, both of them come from a different family of fruits. Though Cognac is made from white wine, people will never be able to guess that from its fruity and floral aroma. The aroma of Calvados, on the other hand, is easy to guess as it has apple-y notes.
