|
Calvados is an eau-de-vie made from apples – and sometimes pears – grown in the orchards of north-western France. The region most commonly associated with Calvados is Normandy (its main production area), but in reality the product can come from any of more than 1550 parishes spread over nine departements in France's north-western corner. The name Calvados is taken from the administrative department of the same name.
Normandy is home to some of Europe's finest orchards, so there was a natural evolution to producing ciders and perries – and eventually eau-de-vie (brandy) – derived from the fruit. The earliest records of cider distillation come from the 16th century, although it is likely that the practice was already widespread by then; cider production here is known to date back to at least the eighth century.
In 1942, the ten key districts which made these brandies were each granted their own AOR (an appellation category reserved for spirits), as the name Calvados was being used for apple-based eaux-de-vie from all over France. In 1984, these ten AORs were combined to form the Calvados AOC in force today. There are strict regulations controlling both the use of the name Calvados and its production, most of which are more stringent and specific than their equivalents in the wine-related AOCs.
Modern Calvados can be made either from apples or pears, or a blend of the two. At least four weeks after the fruit is pressed, the juice is distilled in an alembic, via continuous distillation rather than in batches. The resulting spirit is then aged in barrels for a minimum of two years, to develop more-complex flavors and a smoother mouthfeel. The alcohol level of the finished product must be at least 40%, and there is also a required minimum content of alcohols other than ethanol and methanol (400 grams per h/L). The effect of this latter requirement is to ensure that 'heavier' alcohols, which contain important flavor compounds, are not distilled out of the liquid in the search for greater alcoholic strength and purity.
A total of 177 different apple and pear varieties are officially recognized by, and permitted under, the Calvados appellation laws. Compared to everyday eating apples, these varieties are very high in phenolic compounds and have low levels of acidity. Since 1997, the orchards have been required to be planted with a particular balance of high- and low-acid varieties.
There are two key methods of training the trees producing fruit for Calvados, the principles of which have a great deal in common with vine training. The relationship between the length of the trunk and the relative height of the branches is the main variable, and may be either basse tige (trained low) or haute tige (trained high).
There are two regional variants on standard Calvados: Calvados Pays d'Auge, which has further quality-focused production restrictions; and Calvados Domfrontais, which is made with a greater proportion of pears.
| 
