What exactly is Calvados?

Calvados is an apple or pear brandy produced from the fruits of Normandy's orchards. It is a distilled cider that can be made from over 200 varieties of apple, and often you'll find many with over 100 varieties at least, imparting sweetness, tartness and bitterness to the producer's taste. Most are aged for about 2-3 years in oak, helping smooth them down, but can go for much longer.

Distillation in the region dates back to 1553, after which followed the guild for cider distillation indicating that Calvados production was in full swing. By the 19th century, industrial distillation had come into use increasing output greatly in line with demand from the working classes. And, when phylloxera devestated the vineyards of Europe in the late 19th centruy, Calvados saw a boom.

It was only in 1942 that the region gained a protected status under the French AOC system and many new distilleries popped up after the war in the Pays' d'Auge taking advantage of this. You can also find Pommeau in the region, which is a style of Calvados made by mixing apple juice with already made Calvados, and also Domfront, an appellation with minimum 30% pears.

Calvados Quality Indicators

Calvados quality is shown on the bottle by an age grading system, which must refer to the youngest part of the blend:

• VS, Trois Etoiles or Trois Pommes - Indicates at least 2 years old.
• Vieux or Reserve - Indicates at least 3 years old.
• VSOP, VO or Vieille Reserve - Indicates at least 4 years old.
• XO, Napoleon, Hors d'Age - Indicates at least 6 years old.