Calvados Alcohol

Calvados is to Normandy what cognac is to Charente: an emblem and an expression of a terroir. Calvados has its roots in the famous orchards of the Norman bocage and expresses the essence of its fruits.

History of Calvados: At the Heart of Normandy's Orchards

Although it can also be produced in small quantities in certain Breton domains or in the Pays de la Loire, calvados is essentially Norman. It is born from the distillation of cider, mostly, but also from perry, that is, fermented apple and pear juice. Its origin dates back to the 16th century, but it could go further since traces of cider production in the region exist as early as the 8th century. This beloved "calva," as it is affectionately called, gained popularity especially after the phylloxera epidemic of the late 19th century, which devastated vineyards across Europe and dealt a blow to its neighbor, cognac. It was then produced in many regions. However, it wasn't until 1942 that ten production zones with their appellation were officially recognized, consolidated in 1984 under the AOC Calvados.

Calvados: A Name with Mysterious Origins

A certain mystery surrounds the origin of the name of this iconic Norman alcohol. It is believed to come from the Latin "calva dorsa," meaning "bare back." A bank of exposed rocks, visible only during low tides off the Norman coast, bears this name. By extension, it was given to the surrounding region and then to its favored spirit.

Production of Calvados: An Apple-Based Spirit, But Not Only

There are no fewer than 177 varieties of apples and pears that can be used for calvados. Unlike common table apples, those destined for distillation are usually low in acidity, more bitter, and rich in phenolic compounds. After pressing the fruits, the juice is left to ferment for about four weeks before being distilled. The resulting spirit is aged in century-old oak barrels in cellars. Bottling occurs at the earliest after two years, at a minimum alcohol level of 40%.

The Three Regional Variants of Calvados

There are three main regional variants of calvados:

• The Calvados Pays d’Auge represents the pure expression of the apple, made only from cider (it must contain at least 70% bitter and bittersweet apple varieties, 20% Pays d’Auge apples, and 15% acidic apples). It often results from double distillation in a charentais-style still.
• The Calvados Domfrontais accounts for only 1% of the total production. It combines cider and perry and is aged for at least three years in oak barrels.
• The AOC Calvados encompasses 70% of total production, characterized by a single distillation in column stills.

Dénominations and Age Statements of Calvados

If it displays its age, it will indicate the age of the youngest component in the blend. A 20-year-old calvados might contain spirits of 25, 30, or even 40 years. Some prefer to display their vintage, meaning the contents come from a single harvest and distillation. However, most avoid stating their age and are categorized under four main denominations:

• “Fine”; “Three stars”; “Three apples”; “VS” denote calvados aged for at least two years.
• “Vieux,” “Réserve” applies to those aged at least three years. • “VO,” “Vieille Réserve,” “VSOP” indicate an aging of at least four years.
• “Hors d’âge,” “XO,” “Très vieille réserve,” “Très vieux,” “Extra,” “Napoléon” are reserved for spirits over six years old.

FAQ

What is the difference between calvados, cognac, and armagnac?

Cognac and armagnac, produced in the southwest, come from the distillation of wines. Calvados, on the other hand, is made from the distillation of cider, sometimes with a portion of perry. All three are aged in oak barrels, expressing the essence of their respective terroirs.

How long does a bottle of calvados last?

When unopened, a bottle of calvados can last for several years, stored upright in a cool, dark place, ideally a cellar. The spirit does not age like wine, but over time it can gain complexity and depth in aroma. Once opened, it can be kept for several months.