Calvados

Couperne calvados

Calvados (French pronunciation: ​[kal.va.dos]) is an apple brandy from the Normandy region in France.

History

In France

A VSOP level calvados

Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by Gilles Picot, Lord de Gouberville, in 1553, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century, the traditional cider farms expanded, but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine, and Normandy. The area called "Calvados" was created after the French Revolution, but eau de vie de cidre was already called calvados in common usage. In the 19th century, output increased with industrial distillation and the working class fashion for café-calva. When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, calvados experienced a "golden age". During World War I, cider brandy was requisitioned for use in armaments due to its alcohol content.^[1] The appellation contrôlée regulations officially gave calvados a protected name in 1942. After the war, many cider houses and distilleries were reconstructed, mainly in the Pays d'Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The Calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997, an appellation for Domfront with 30% pears was created.

Elsewhere

Cider brandy is also made in the UK, and appears in records going back to 1678. Somerset cider brandy gained European protected geographical indication (PGI) status in 2011.^[2]

Production

Calvados apples.

Calvados is distilled from cider made from specially grown and selected apples, from over 200 named varieties. It is not uncommon for a calvados producer to use over 100 specific varieties of apples, which are either sweet (such as the 'Rouge Duret' variety), tart (such as the 'Rambault' variety), or bitter (such as the 'Mettais', 'Saint Martin', 'Frequin', and 'Binet Rouge' varieties), the latter being inedible.

The fruit is harvested and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years of aging in oak casks, it can be sold as calvados. The longer it is aged, the smoother the drink becomes. Usually, the maturation goes on for several years.

Double and single distillation

A calvados pot still

The appellation of AOC (appellation d'origine contrôlée) for calvados authorizes double distillation for all calvados, but it is required for the calvados Pays d’Auge.^[3]

• Double distillation is carried out in a traditional alembic pot still, called either l'alambic à repasse or charentais
• Single continuous distillation in a column still

The usual arguments for and against the two processes are that the former process gives the spirit complexity and renders it suitable for longer aging, whilst the latter process gives the calvados a fresh and clean apple flavour but with less complexity. In fact, a growing belief indicates a well-operated column still can produce as complex and "age-able" calvados as double distillation.

Producing regions and legal definitions

Map of the calvados region

Like many French wines, calvados is governed by appellation contrôlée regulations. The three appellations for calvados are:

• The AOC calvados area includes all of the Calvados, Manche, and Orne départements and parts of Eure, Mayenne, Sarthe, and Eure-et-Loir.
  • AOC calvados makes up over 70% of the total production.
  • A minimum of two years aging in oak barrels is required.
  • The terroir, geographical area, is defined.
  • The apples and pears are defined cider varieties.
  • The procedures in production, such as pressing, fermentation, distillation, and ageing, is regulated.
  • Usually, single-column distillation is used.
• The more restrictive AOC calvados Pays d'Auge area is limited to the east end of the département of Calvados and a few adjoining districts.
  • Extensive quality control, the basic rules for AOC calvados together with several additional requirements, is practiced.
  • Aging for a minimum of two years in oak barrels is required.
  • Double distillation in an alembic pot-still is used.
  • It must be produced within the designated area in Pays d'Auge.
  • A minimum of six weeks of fermentation of the cider is required.
  • Flavour elements are controlled.

A small calvados producer around Cambremer along the cider route.

• AOC calvados Domfrontais reflects the long tradition of pear orchards in the area, resulting in a unique fruity calvados. The regulation is similar to the AOC calvados and the column still is used.
  • A minimum of 30% pears from the designated areas is used.
  • A three-year minimum of aging in oak barrels is required.
  • The orchards must consist of at least 15% pear trees (25% from the 16th harvest).
• Fermier calvados ("farm-made") — some quality-minded producers both inside and outside the Pays d’Auge make "fermier calvados", which indicates the calvados is entirely made on the farm in a traditional agricultural way according to high quality demands.^[4]

Grades of quality

The age on the bottle refers to the youngest constituent of the blend. A blend is often composed of old and young calvados. Producers can also use the terms below to refer to the age.

• "Fine", Trois étoiles ***, and Trois pommes must be at least two years old.
• Vieux or Réserve must be at least three years old.
• "V.O." "VO", Vieille Réserve, "V.S.O.P.", or "VSOP" must be at least four years old.
• "Extra", "X.O." "XO", "Napoléon", Hors d'Age, or Age Inconnu must be at least six years old, but are often sold much older.

High-quality calvados usually has parts which are much older than that mentioned. Calvados can be made from a single (generally, exceptionally good) year. When this happens, the label often carries that year.

Tasting

A bottle of calvados Pays D'Auge

Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of calvados taken between courses in a very long meal, sometimes with apple or pear sorbet, supposedly to reawaken the appetite. Calvados can be served as an apéritif, blended in drinks, between meals, as a digestif, or with coffee. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of aging. The less-aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is aged, the more the taste resembles that of any other aged brandy. As calvados ages, it may become golden or darker brown with orange elements and red mahogany. The nose and palate are delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut, and chocolate aromas.

In the Canadian Forces

Calvados is the regimental drink of The Royal Canadian Hussars, Le Régiment de Hull, and Le Régiment de Maisonneuve, having been taken up as the units passed through Normandy following the D-Day invasion. Known as le trou normand, it is normally taken between courses at a regimental dinner.

See also

• Calvados Roger Groult
• Somerset Cider Brandy, a similar English drink
• Applejack (beverage), a similar American drink

References

External links

Wikimedia Commons has media related to Calvados (spirit).

• Apples, Cider and Calvados in Pays d'Auge, Normandy
• Calvados

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List of apple cultivars
Species	Malus pumila Malus niedzwetskyana Malus sieversii
Table apples	Adams Pearmain Akane Åkerö Alkmene Allington Pippin Ambrosia Anna Annurca Ariane Arkansas Black Ashmead's Kernel Aurora Golden Gala Baldwin Beacon Beauty of Bath Belle de Boskoop Bellflower Ben Davis Birgit Bonnier Braeburn Brina Cameo Champion Civni (Rubens) Claygate Pearmain Clivia Cornish Aromatic Cornish Gilliflower Cortland Cosmic Crisp Court Pendu Plat Cox's Orange Pippin Crimson Gold Cripps Red Cripps Pink (Pink Lady) Delbard Jubilee Delbarestivale Delrouval Discovery Dorsett Golden Dougherty Duchess of Oldenburg Egremont Russet Ellison's Orange Elstar Empire Enterprise Envy Esopus Spitzenburg Eva Fiesta Filippa Flamenco Florina Fuji Gala Gascoyne's Scarlet Geheimrat Dr. Oldenburg Ginger Gold Golden Delicious Golden Orange Goldspur Granny Smith Gravenstein Grimes Golden Haralson Honeycrisp Honeygold Idared Ingrid Marie James Grieve Jazz Jersey Black Jonagold Jonathan Jubilee Julieta Jupiter Kanzi Karmijn de Sonnaville King of the Pippins Knobby Russet Lady Alice Laxton's Superb Liberty Liveland Raspberry Lodi Lord Lambourne Lucombe's Seedling Macoun McIntosh Melba Melrose Mutsu Newtown Pippin Nicola Opal Pacific Rose Pam's Delight Papirovka Paula Red Pink Pearl Pinova Prima Pristine Rajka Ralls Genet Rambo Red Astrachan Red Delicious Redlove apples Rhode Island Greening Ribston Pippin Rome Roxbury Russet Sandow Sekai Ichi Spartan Splendour Star of Devon Stayman Sturmer Pippin Summerfree Sundowner Sunset Suntan SweeTango Taliaferro Tartu Rose Tentation Tompkins King Topaz Wealthy Winesap Winston Worcester Pearmain Wyken Pippin York Imperial Zestar
Cooking apples	Antonovka Bismarck Blenheim Orange Bramley Calville Blanc d'hiver Chelmsford Wonder Creston Crimson Bramley Flower of Kent Golden Noble Granny Smith Grenadier King Byerd Manks Codlin Newton Wonder Norfolk Biffin Northern Spy Reinette du Canada Upton Pyne White Transparent Wolf River
Cider apples	Antonovka Brown Snout Chisel Jersey Coccagee Crimson King Dabinett Dufflin Ellis Bitter Foxwhelp Golden Russet Golden Spire Hangdown Harrison Cider Kingston Black Michelin Redstreak Slack-ma-Girdle Styre Tom Putt Woodcock Yarlington Mill
Ornamental apple	Flamenco Goldspur Wijcik McIntosh
Apple products	Apfelwein Apple butter Apple cake Apple chips Apple cider Apple cider vinegar Apple crisp Apple dishes Apple juice Apple pie Apple sauce Apple seed oil Apple strudel Applejack Calvados Candy apple Caramel apple Cider Himmel und Erde Ice cider Jewish apple cake Pectin Pommeau
Agriculture	Apple diseases Apple picking Apple scab Applecrab Countries by apple production Fruit tree pruning Gymnosporangium juniperi-virginianae Johnny Appleseed Lepidoptera that feed on Malus Malling series Malus Pearmain Pollination Pome PRI disease resistant apple breeding program Reinette Russeting US Apple Association
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