What is Calvados?
Normandy is one of the most popular regions in France, known for its rich history and sweeping coastlines. It’s also known for its cider — there’s close to 20,000 acres of apple orchards spotted all over the region. Magnifique. Cider from these apples, and sometimes Perry (pear cider), then goes on to become one of France’s most iconic spirits.
What is Calvados?
Calvados is a French Apple Brandy distilled from apple cider from the region of Normandy.
Does Calvados have to come from Normandy?
Sure does. Calvados is subject to Appellation d’Origin Contrôlée (AOC) laws, just like French wine. These are a set of government-controlled regulations overseeing its production. Calvados allows for apples and a small percentage of pears, while all fruit used must be grown in Normandy.
Are there different types of Calvados?
There are three sub-regions of Calvados with their own rules:
Calvados AOC
The broader Calvados appellation (read: defined region) in and around Lower Normandy, which includes the Domfrontais and Pays d’Auge appellations. The generic Calvados appellation allows a choice between the two distillation methods, in pot stills or in column stills and there are no restrictions on the amount of pear juice used. The liquid must be aged two years before bottling.
Domfrontais AOC
This appellation covers the southern area of Normandy. Calvados in the region uses more pear than apple, must be distilled once in a column still and aged for a minimum of three years.
Pays d’Auge AOC
Apples used in this type of Calvados must come from areas in the north and east of the region. It also needs to contain no more than 30% pear juice and must distilled twice in a Charentais pot still. Calvados from this sub-region is widely regarded to be the best of the three areas.
How is Calvados made?
The AOC rules allow for over 200 apple and 100 pear varieties. Unlike regular table fruit, cider fruit is small and rich in tannins. The apples are classified into four groups: sharp, bittersharp, sweet and bittersweet.
To start their journey into Calvados, the fruit is harvested and pressed into a juice that is fermented into a dry cider. It's then distilled into eau de vie. After two or three years of aging in oak casks, it can be sold as Calvados. The longer it's aged, the smoother the drink becomes. Usually, maturation lasts for several years.
Harvesting
Harvesting starts in late September and ends around mid-December. After apples are sorted, their pulp is pressed into a juice called must.
Fermentation
The must ferments in tanks for a minimum of 21 days (a touch longer for the Domfrontais appellation). Once the alcohol content has hit at least 4.5%, it’s ready to take the next step to become distilled into eau de vie (a clear fruit brandy).
Distillation
Calvados is distilled once or twice depending on its appellation. During distillation, alcohol vapours separated are then condensed into a liquid with a higher ABV.
Aging
The eau-de-vie ages for at least two years in French oak barrels (again, there are specific requirements for each appellation). But it can of course age for much longer.
Blending
Calvados can either come as a blend or a vintage. The Cellar Master performs the blending process, selecting eaux-de-vies from different barrels and blends to balance the spirit.
Glenmorangie Calvados Cask Finished in the finest 20+ Years Old Calvados du Pays d'Auge casks
When two delicious world's collide. We’re pumped to bring Club Members the Glenmorangie French Calvados Cask, finished in the finest Calvados du Pays d'Auge casks.
This release is the fifth release in Glenmorangie’s Barrel Select series of small-batch single malts and it’s the first time the distillery has used Calvados casks in its 181 years of operation.
Bottled non-chill filtered at 46% ABV, this is Glenmorangie in its finest form, thanks to years spent maturing in these ultra-scarce French casks. The Calvados influence elevates Glenmorangie’s fruity spirit “entwining scents of baked pears, vanilla and jasmine with tastes of toffee apples… and spice, this rare whisky takes all that is good about Glenmorangie to richly delicious new heights,” says Director of Whisky Creation, Dr Bill Lumsden.
Available in Australia exclusively to Club Members AND at just $145 a bottle, it’s insanely good value for a limited edition Glenmo.
If you’re not already a Member, Join the Club Free before midnight Sunday 4 August. This is the only batch ever created, so once it’s gone, it’s gone.