Calvados 

50% of production of 18 000hl is exported

  • Eastern European countries

  • Germany

  • Belgium

  • UK

  • Italy

  • Australia and NZ 

  • Canada + more 

Location

Normandy 

Raw Material 

  • apples and pears

  • Pays d'Auge - maximum 30% perry pears

  • Domfrontais - minimum 30% perry pears 

  • 200+ varieties 

  • minimum of 20% local varieties

  • orchards must be planted with minimum 70% biter or bittersweet apples 

  • maximum 15% acidic apple

  • complex blends of different varieties 

Apple categories 

  • acidic/sour

  • bittersour

  • bittersweet

  • sweet 

Ideal balance is 70% biter and bitter sweet and 30% sweet and acidic 

Processing the raw material

  • processed together 

  • crushed to a pulp

  • pressed for obtain juice 

Fermentation

  • no added yeast

  • no sugar

  • no so2

  • end result > cider 6%abv

Distillation

  • Calvados > 30HL copper pot still OR copper double-column stills 

  • Pays d'Auge > double distilled in copper pot still 30HL

  • Domfrontais > copper double-coloumn still

  • maximum 72.4%abv

  • 1st distillation > 20-30%abv

  • 2nd distilaltion > 65-70%abv


Post Distillation

Maturation

Calvados + Pays d'Auge > minimum 2 years

Domfrontais > minimum 3 years

Vessel

  • traditionally large oak "foudres" > 1,000-10,000 HL used for decades, allowing slow oxidation without imparting too much oak

  • some us new oak for a short period of time to give flavour/colour before placing it into foudres

Styles 

All age statments are based upon the youngest spirit in the blend

  • 3 star // VS (very special)> 2yo

  • Vieux // Reserve > 3yo

  • VO (very old) // VSOP // Vielle // Reserve > 4yo

  • Napoleon > 6yo

  • XO (extra old) // Hors d'age // Tres Vielle Reserve // Tres Vieux > 10yo

  • Age indicated > age stated on label

  • Vintage 

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