Definition: calvados

Calvados is a brandy produced from apples, which benefits from a protected designation of origin. In fact, there are several different designations in Normandy, whose geographical areas of production have been strictly defined and within which all operations must be carried out: apple harvesting, cider production and distillation. Calvados du Pays d'Auge, an appellation d'origine contrôlée, is produced mainly in the eastern part of the Calvados department. It is at the top of the hierarchy and owes its qualities both to its terroir and to the way it is distilled (using a repasse still). Calvados, appellations d'origine contrôlées, are produced in an area surrounding the Pays d'Auge. They are generally blended from Calvados from several terroirs, but can also come from a single terroir and then bear one of the following appellations: Calvados du Calvados, du Mortainais, du Cotentin, de l'Avranchin, du Domfrontais, du Perche, du Pays de la Risle, de la Vallée de l'Orne, du Pays de Merlerault or du Pays de Bray. Finally, there is a regulated designation of origin, eau-de-vie de cidre, for brandies from Brittany, Maine and the Seine Valley. The production of Calvados begins with the apple harvest. The apples must be fermented naturally to produce a cider with an alcohol content of at least 4.5% (most are between 5 and 6%).The cider is transformed into Calvados by distillation, either using a pot still, which is the only type authorised for distilling Calvados from the Pays d'Auge, or using a first-run still or column still. When it leaves the still, the brandy is colourless and has an alcohol content of 68 to 70%. This alcohol percentage is then reduced to between 40 and 45° by adding distilled water. The Calvados is then aged in very dry oak barrels. Contact with the wood provides it with the elements necessary for its completion: its aroma is released and the oak gives it an increasingly deep amber colour. After the delicate process of blending eaux-de-vie of different ages, harvests and terroirs, the Calvados is bottled. From then on, it no longer evolves and must be stored upright, in a dry place, away from excessive heat.