Calvados is an apple cider produced in the south of Normandy, where hundreds of varieties of small apples are grown. The origins of this distillate are uncertain and ancient, and today, just as in past centuries, it is produced from a single process of different apple varieties, sometimes combined with low percentages of pear poiré. In the most prestigious production area, the Pays d'Auge, there is also a second process, called 'a ripasso', which adds richness and complexity to the product. The ''Trois Pomme'' variety is aged for a minimum of two years in wood, which increases to 3, 4, 6 or even more years for the ''Réserve'', ''VSOP'', ''XO'' and Millesimé varieties. With its distinctive fruity aroma, it can be enjoyed on its own as a digestive or, as tradition would suggest, with desserts or Norman cow's milk cheeses.
Calvados is an apple cider produced in the south of Normandy, where hundreds of varieties of small apples are grown. The origins of this distillate are uncertain and ancient, and today, just as in past centuries, it is produced from a single process of different apple varieties, sometimes combined with low percentages of pear poiré. In the most prestigious production area, the Pays d'Auge, there is also a second process, called 'a ripasso', which adds richness and complexity to the product. The ''Trois Pomme'' variety is aged for a minimum of two years in wood, which increases to 3, 4, 6 or even more years for the ''Réserve'', ''VSOP'', ''XO'' and Millesimé varieties. With its distinctive fruity aroma, it can be enjoyed on its own as a digestive or, as tradition would suggest, with desserts or Norman cow's milk cheeses.
Calvados is an apple distillate with ancient origins, produced in the southernmost part of Normandy. Here, an incredible number of different varieties of apples thrive. Divided according to taste into bitter, sweet, bittersweet and sour, the producer's secret is mixing the varieties in different percentages to create the best Calvados. The cider can also be mixed with a small percentage of pear cider. Maturation lasts for a minimum of two years and can last up to 20 years.
For centuries, the apple trees of Normandy have been growing in this region in the north of France, and there is no evidence of when they were first planted. The Romans referred to them as sacred trees bearing valuable fruit. Gradually these wild varieties were replaced by the famous pommes à cidre, the cider apples still used today, of which the most famous are St-Martin and St-Aubin.
The art of producing cider using this technique was already widespread at the time of Charlemagne in the 8th century, but the first real evidence of it in Normandy dates back to 1553, from Messer De Gouberville, a noble Gastronome of the Channel, who described the practices used in his diary. 1600 was an important year because the 'Cider Distillation Guild' was established, launching the success of Eau de vie de cidre, known today as Calvados liqueur.
The current name, which undoubtedly draws its inspiration from the region, stems from a legend that the King of Spain commissioned a ship, 'El Salvador', to fight the French fleets. The ship was wrecked on the coast and from that day on, both the region and, a little later, the product were named after the ship.
In 1942, the Normandy Calvados was awarded the AOC (Appellation d'Origine Contrôlée), which laid down strict production methods, the standards that had to be respected and even the type of still that had to be used. This rigorous and controlled specification has resulted in it becoming one of the most important and valuable distillates in the world.
Apples are the primary raw material, although not the sugary, fleshy ones we usually eat, but a type found only in this area, known as cider apples, which are classified according to taste. The objective of any good producer is to find the perfect blend of varieties. The original and best known recipe requires a blend of 40% sweet, 40% bitter and 20% sour. The juice is fermented for just over two months to obtain a cider with an alcohol content of no more than 4.5%. Fermented pear juice may also be added, not exceeding 15%, to round off the taste.
Only in the Pays d'Auge production area, the most important in the region, is double distillation carried out using a still very similar to the one used for Cognac. The result is very rich, full-bodied, elegant and with long ageing potential, featuring a very complex and intense bouquet with sweet notes of pastries, caramelised apples and oriental spices. Naturally, being one of the most sought-after and prestigious distillates, the price also reflects this, as is the case with Calvados Lecompte, which is one of the most majestic and best expressions in the area.
The rest of these ciders, which belong exclusively to the "AOC" appellation, are obtained from a single process using the column still, which is based on 3 elements: the boiler, where the cider is evaporated, the first column, where the first vapours pass through, and the concentration column, where the heads and tails are discarded.
The most important stage for any great alchemist is the ageing process, which enriches and perfects the final product. It is carried out in Norman oak barrels, a porous wood that allows the alcohol content to be lowered from 70% to 40-45%, providing precious toasted and smoky notes. Other components that can influence the final quality are air, temperature and humidity. At the end of the ageing phase, the distiller can combine different vintages to create a perfect cuvée.
The ageing times can vary and these denominations are indicated on the label:
Depending on the period of ageing in wood and the type of apples used, they can reveal different profiles. The younger ones, mainly used as ingredients for eccentric cocktails, have a fresher and more immediate character. On the contrary, the older they get, the more complex and structured they are, lending themselves more to being enjoyed as a meditation drink or at the end of a meal. Their highly digestive properties led the French to consume them between meals.
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