The Alluring Calvados Apple Brandy from Normandy

Calvados is an apple brandy from Normandy, France, made by distilling apple cider and aging it in oak casks. The French region of Normandy is well known for its WWII beaches, gorgeous white cliffs, the iconic Mont Saint Michel, and delicious, juicy apples! Orchards and breweries in this part of France date back to the 8th century, so it's no surprise that the beloved Calvados apple brandy, made from apples, is so popular in Normandy and around the world!!

Mr. Misadventures and I spent a week in the region named after this very drink – Calvados.

What is Calvados Apple Brandy?

Calvados is a type of brandy that begins its journey as a cider. The base of the cider is primarily produced with apples, although a certain quantity of pears is allowed in the mix.

The different types of apples are harvested and pressed into juice, which is then fermented into dry cider. It is then distilled into eau de vie. After aging in old oak casks, it can be sold. The longer it ages, the smoother this French brandy becomes.

The orchards in Normandy grow more than 200 varieties of apples in four distinct categories, with different varieties of apples: sweet, sharp, bittersweet, and bittersharp, grown across a range of varieties. The cider is a blend of all four apple varieties to balance the taste and character of the final Calvados.

Is Calvados made in Normandy?

Calvados liqueur is named after its home region, Calvados, Normandy (specifically Calvados Pays d'Auge), and is a French apple brandy that has its own Appellation d’Origine Contrôlée (AOC) status. Much like champagne, the apples and pears that are used to make cider have to be grown in the orchards of Normandy, and Calvados can be produced only in the geographical areas demarcated by the National Institute of Origin and Quality.

Currently, there are three Calvados AOCs. The first one was awarded to Calvados Pays d’Auge in 1942, followed by Calvados in 1984 and Calvados Domfrontais in 1997. The areas cover a large part of Normandy and share similar production processes.

History and Origins

Thanks to its mild climate, Normandy was well known for its apple production across France. The residents have extensive knowledge of how to care for the apples and the best way to preserve them, which, more often than not, was to turn the fruit into a beverage.

The first written record of the distillation dates to a Norman manuscript by Gilles de Gouberville in 1553, which refers to stills and eau-de-vie in his Mém­oires. During this time, cider distillation was for local and personal consumption until the 17th century, when it began to be known outside Normandy.

The drink was known as cider eau-de-vie du Calvados and did not enjoy the same prestige as that of wine eau-de-vie. It was in the 19th century that Calvados apple brandy really became popular and started to be known as a refined spirit. [It might have become more popular in the 18th century, but King Louis XIV passed a law that forbade Calvados makers from exporting their product outside Normandy, likely because one of the king's ministers was from Cognac.]

The introduction of industrial distilleries, as well as a growing interest in the spirit's taste and aroma, led producers to compete to enhance their quality. By improving their techniques, they aimed to win trade events and display the awards on their labels.

While the First World War showed Normandy as an image of peace and tranquility, the Second World War brought a chaotic period for Calvados. The state monopolized alcohol production to create explosives for the war, but the producers fought to build a reputation for Calvados as a naturally produced spirit.

Pear and apple cider eau-de-vies were soon granted AOC and AOR status, requiring producers to adhere to strict guidelines on terminology and production.

Calvados soon became expensive as a result of heavy taxation due to the increase in alcohol intake in the 50s and the growing American influence. It was only in the 1980s that producers began producing a high-value product by focusing on growing the fruit under optimal conditions and aging the spirits at constant temperatures.

Calvados had 10 official AORs, which were regrouped in 1984 under the Calvados Appellation. Now there are distilleries scattered across the Normandy region in Northern France.

The Calvados Orchards

Apples are grown all over Normandy, and Calvados has around 8000 hectares of orchards dedicated to its production. The 3 million apple trees are a wonderful source of diverse fruit variety; they have a high resistance to climate variation and are home to many living organisms. The orchards mostly use natural fertilizers and low-water practices.

Calvados apple brandy production is an extensive local network essential to the livelihoods of Normandy's towns and villages. The orchards not only supply fruit for Calvados production but also serve as a source of ecotourism for the region. Hundreds of thousands of tourists visit the distilleries and orchards to witness firsthand the farms' aesthetics and learn about the process.

Mr. Misadventures and I spent a morning at La Galotière (in Crouttes in the heart of Calvados) exploring the orchard and checking out the process of making French apple cider and Calvados apple brandy.

What is Calvados Made From?

AOC Calvados

Being the largest of the three AOCs, the majority of AOC Calvados go through a single distillation (called the petite eau) through the column still (although pot still distillation is also allowed for this appellation). After the first distillation, these spirits must be aged in oak barrels for at least two years.

AOC Calvados Pays d'Auge

AOC Calvados Pays d’Auge covers a small area in the center of Normandy. The spirits produced in this appellation are required to go through double distillation in a copper pot still and be aged for a minimum of two years in oak barrels. The spirit from Pays d’Auge is considered the finest Calvados in terms of quality, offering elegant flavors and good concentration.

There are rarer versions of Calvados apple brandy within this family too. If you see “single cask” on the label, it means the aging was done in a single cask, not a blend.

AOC Calvados Domfrontais

The Domfrontais Appellation is located along western Normandy and uses pears along with apples to make the cider. The cider must contain at least 30% Perry pears and be distilled in a continuous column still. Unlike the other two appellations, Calvados in this region must be aged for at least 3 years in oak barrels.

How is Calvados produced?

Calvados is an apple brandy; therefore, apples are crucial to its production. Cider fruits are usually small and rich in tannins, a substance that critically influences the aging of ciders. The apples and pears are mashed into a pulp to extract the ‘must’ juice (basically, really good apple juice!), which is then fermented in a tank to turn the sugar into alcohol.

The fermentation usually lasts 21 days (minimum), and once the alcohol level reaches 4.5% ABV, the ciders are ready to be distilled.

Calvados is a result of distilling the cider in an instrument called ‘the still ‘, which condenses the collected alcohol vapors into eau-de-vie. There are two stills used to distill the cider- the pot still and the column still. The distillation process produces a colorless, floral, and fruity eau-de-vie, which is then transferred into oak barrels.

It is here that Calvados is aged for 2-3 years, during which the spirit absorbs color from the wood tannins and slowly matures, developing finer aromas and flavors.

To sell, Calvados apple brandy must be at 40% ABV (alcohol by volume), achieved by the cellar master through reduction. Throughout the process, the spirit is mixed with purified water to reduce the alcohol percentage and transferred to different oak barrels to develop the desired Calvados taste.

During aging, different bouquets develop over time and combine with one another. Calvados is then bottled and ready to be shelved.

There are quite a few variations of Calvados, the most common being the Cask Strength version, where the spirit is drawn from the top of the barrel at its natural alcohol percentage without adding any water.

The Calvados Label

In order to get a perfect balance of notes and aromas of oaky, fruity, and floral tastes, the cellar master blends eau-de-vies of different ages together. The blending requires exceptional skills and is carried out through a series of tastings. When the blends are bottled, the age indicated on the label refers to the youngest Calvados.

In the case of vintage Calvados, the eau-de-vie that is blended together is distilled in the same year, and thus the year on the label applies to all blends. Once Calvados apple brandy is bottled, it stops aging.

Aging of Calvados

The aging of an individual Calvados is indicated on the label. The age statements declare the minimum age of the Calvados in the bottle. Here are the different categories:

• Calvados Fine, VS, Trois Étoiles, or Trois Pommes: this Calvados apple brandy is aged for at least two years of age in an oak cask.
• Réserve or Vieux: this Calvados has been aged for three years.
• VSOP or Vieille Réserve: when the Calvados is four years old (like Cognac).
• XO, Trés Vieux, or Hors d'âge: the Calvados is at least six years old, but can be sold for much older.

How to Drink Calvados?

Calvados can be enjoyed in many different ways, be it an old vintage or a young Calvados blend. It is often recommended to drink Calvados in a tulip-shaped glass (if you don't have one, use a small white wine glass) to reveal the spirit's different notes and aromas. Calvados apple brandy often works as an excellent aperitif or digestif and can be consumed as an appetizer before a meal.

It can also be sipped throughout a meal, although traditionally it is to be enjoyed as a whiskey after a hearty meal. Calvados brandy pairs well with several dishes such as foie gras or Normandy cheeses (like Camembert), meats and poultry, seafood, and of course, as an after-dinner drink with desserts.

And Mr. Misadventures and I saw many a Norman having some with their coffee in the morning in the local bars and bistros!

Calvados apple brandy also mixes perfectly with cocktails. Originally, Calvados was known as coup du milieu – a quick drink in the middle of a meal – where it was customary to offer a small glass of Calvados to be shot back in a gulp between two main courses. Nowadays, Calvados is a key ingredient in several wonderful classic cocktails in many international hotels and top bars worldwide.

Visit Calvados, France, and follow the Route du Cidre, where you will find that many of the apple cider producers are also Calvados producers (The Calvados production often starts where the cider product ends), and Pommeau producers, and have tasting rooms where you can try them all, including bottles of Calvados to satisfy your curiosity!

Visiting Calvados: Distilleries and the Route du Cidre

If reading about Calvados has you dreaming of a glass, the good news is that tasting it at the source is one of the loveliest ways to spend a few days in Normandy. Producers open their doors for tours and tastings, and the drive through the orchards of the Pays d'Auge is half the pleasure.

Getting There and Best Time to Visit

The easiest gateway is Caen, which you can reach by train from Paris in a couple of hours. From Paris by car, it is roughly 2 hours 15 minutes to the cider country, and once you are there, a car is essential since the producers are tucked along country lanes. Aim for late spring through early autumn, roughly April to September, when most distilleries run regular tours, and the orchards are at their best. Try to avoid Sundays, when many farms, shops, and restaurants close.

The Route du Cidre

The Route du Cidre is a signed loop of about 40 kilometers through the Pays d'Auge, east of Caen, that links cider and Calvados producers with some of the prettiest villages in Normandy, including Beuvron-en-Auge and Cambremer. You can follow the whole circuit in a day, but I would give yourself two or three so you can slow down, taste as you go, and fold in nearby Caen and Honfleur. Many of the stops make cider, Pommeau, and Calvados all in one place, so you get the full apple story under a single roof.

La Galotière

Address: Crouttes (Pays d'Auge)

This is the organic family farm where Mr. Misadventures and I spent a morning wandering the orchard and watching cider and Calvados come to life. La Galotière produces AOC Pays d'Auge cider and Calvados aged anywhere from three to more than twenty years, plus a medal-winning Pommeau. Visits with a short film and a tasting are free and run year-round; from June to September, there is a self-guided orchard walk with explanatory panels. It is closed on Sundays.

Christian Drouin

Address: Coudray-Rabut, near Pont-l'Évêque

One of the most respected names in Calvados, Christian Drouin has been distilling here since the 1960s in a cluster of half-timbered Norman buildings. The visit walks you through harvesting, pressing, distilling, and aging, and finishes with a tasting of cider, Pommeau, and Calvados. Tours run year-round and last about 45 minutes, with tastings ranging from a simple flight to a lineup of the oldest vintages.

Pierre Huet

Address: Cambremer

Right on the Route du Cidre in Cambremer, the Pierre Huet estate has been making cider and Calvados for generations across its manor, orchard, and cellars. A guided tour takes you through the apple varieties, the presses, the barrel cellars, and the distillery before ending, of course, with a tasting. It is a lovely, walkable stop to pair with the village itself.

Frequently Asked Questions (FAQs) about Calvados

Calvados Apple Brandy Recipes

Calvados is not just for drinking; although I will share some of my favorite cocktails, you can also cook with it! Check these recipes for making

Cooking with Calvados recipes:

• Drink Calvados has an EXTENSIVE list of really yummy-looking recipes using Calvados!
• Epicurious has a variety of recipes
• There are 3 recipes I love from Food52:
  • Cider Brined Pork with Calvados, Mustard and Thyme
  • Ricotta Calvados Cake
  • Fig and Anise Clafoutis
• Bon Appétit's Poulet Vallée d’Auge is divine!

Calvados cocktail recipes:

• Difford's Guide 20 best Calvados recipes
• Calvados Old Fashioned from Vine Pair
• Calvados Sidecar from Liquor.com
• Normandy Flower from Gastronom
• Many delicious Calvados cocktails at My Bartender
• Imbibe Magazine has 10 recipes for the fall using Calvados
• And finally, Absolut drinks has a huge list of Calvados drinks

Whether you sip it slowly after a hearty Norman dinner, splash it into a cocktail, or plan a whole trip along the Route du Cidre to taste it at the source, Calvados is one of those French treasures that rewards a little curiosity. It carries centuries of Normandy orchards in every glass, and once you find a bottle you love, it may just become your new favorite way to end a meal. If this beginner's guide has you tempted to pour one, I would love to hear how it goes.

How about you? Have you ever tried Calvados, the apple brandy from France? Do you like it? Do tell!

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