Calvados (UK:/ˈkælvədɒs/,US:/-doʊs,ˌkælvəˈdoʊs,ˌkɑːlvəˈ-/,[1][2][3][4]French:[kalvados]ⓘ) is abrandy fromNormandy inFrance, made fromapples and/orpears.[5]
Appleorchards and brewers are mentioned as far back as the 8th century byCharlemagne. The first known record of Norman distillation was made by squireGilles de Gouberville in 1553, and theguild forcider 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 thanBrittany,Maine, andNormandy. The area called "Calvados" was created after theFrench Revolution, buteau de vie de cidre was already calledcalvados in common usage.
In the 19th century, output increased with industrial distillation and the working class fashion forcafé-calva. When aphylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, Calvados experienced a golden age. DuringWorld War I, cider brandy was requisitioned to make explosives for the armament industry due to itsalcohol content.[6] Theappellation contrôlée regulations officially gave AOC CalvadosPays d'Auge[7] a protected name in 1942. After the war, many cider houses and distilleries were reconstructed, mainly in thePays 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 forDomfront with 30% pears was created.
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.[8]
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[citation needed] 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.[9]
The fruit is harvested and pressed into a juice that is fermented into a drycider. It is thendistilled intoeau de vie. After two or three years ofaging 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.
The appellation of AOC (appellation d'origine contrôlée) for calvados authorizes double distillation for all calvados, but it is required for theCalvados Pays d'Auge.[10]
The usual arguments[by whom?] 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. A growing belief[by whom?] indicates that a well-operated column still can produce as complex and "age-able" calvados as double distillation.[citation needed]
Like manyFrench wines, calvados is governed byappellation contrôlée regulations. The three appellations for calvados are:
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.
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.
Historically, it was largely served as a digestif, butits use in cocktails or as an aperitif has become increasingly popular, much like whisky. Older eaux-de-vie are generally served neat in a small tulip glass to reveal their woody, caramelized aromas and long finish. Calvados can also be enjoyed on the rocks, as the ice softens its intensity and provides a refreshing alternative. In gastronomy, Calvados pairs well with both savory and sweet dishes. It complements foie gras, creamy cheeses such as Camembert de Normandie, roasted poultry, pork dishes with apples, smoked fish, and certain seafoods. On the dessert side, it enhances tarte Tatin, caramel-based pastries, and chocolate or fruit desserts. Younger Calvados (VS or VSOP) have been widely used in mixology since the late 19th century, as historical references already mention apple-based preparations, and they remain appreciated by contemporary bartenders for their balance of freshness, fruitiness, and body. They lend themselves equally well to simple cocktails served on ice or lengthened (such asCalvados tonic orCalvados lemonade), as well as to more elaborate creations imagined by bartenders. Norman culture is deeply influenced by Calvados, as shown by traditions such as the trou normand, the custom during festive meals of drinking a small glass of Calvados between main courses, and the classic café-calva served in local cafés. The canard is a sugar cube dipped in a small amount of Calvados, traditionally enjoyed by adults but also by children in the countryside.
Calvados is the regimental drink ofThe Queen's Own Rifles of Canada,The Royal Regina Rifles,The Royal Canadian Hussars,Le Régiment de Hull,Le Régiment de Maisonneuve,The Sherbrooke Hussars, andThe Stormont, Dundas and Glengarry Highlanders. The troops were given Calvados as the units passed through Normandy following theD-Day invasion.[citation needed] Known asle trou normand, it is normally taken between courses at a regimental dinner, or during a toast to remember fallen soldiers.[citation needed]
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