Well-known French apple brandy, which is produced in the department of the same name in western Normandy. According to a tradition, the area got its name after a ship of the Spanish armada called "El Calvador", which beached long ago on the Normandy coast. In this part of France is hardly operated viticulture, therefore, the apple and the produced Cidre
(Cider, cider) high importance. The first documentary mention of a distillery on the Contentin peninsula dates back to 1533. Where the art of firing comes from is uncertain. In a limited area with a total of 11 sections and a specific cider distillation process was in 1946 a appellation
There are three names according to the narrower area of origin, or even special manufacturing rules. These are "Calvados", "Calvados du Pays d'Auge" (eye region) and "Calvados Domfrontais" (for 30% pears). About 30% of Normandy's apple harvest is processed into calvados, 50% to cider and 20% to apple juice. One as Eau-de-vie de cidre
Labeled apple brandy usually comes from Normandy, Brittany or the Loire, if the brand was made from cider and does not come from the limited Calvados area, or its exact origin
can no longer be detected. Fires known as Eau-de-vie de Pomme do not have to be made from cider but are also made from fermented alfalfa juice without it having previously become cider. Names outside of France are apple brandy, apple brandy or applejack.
The basis for the Calvados is the wine made from must of apples and to a lesser extent also pears. There are (as with the cider) a total of 48 apple and some pear varieties allowed. As a rule, this should be a mixture of 40% sweet, 40% bitter and 20% sour apples. After fermentation, the cider has only 4% vol, that is why, just like the cognac
, a two-time distillation
(fractionated method). The result of the first round with about 25% vol alcohol content is also called "petit eau" (small water / water). After a short storage, the second firing takes place. It must be reached 70% vol. When stored in oak or chestnut barrels, the initially fruity Calvados gradually becomes fuller and softer.
Its color darkens and it takes on a taste of brandy character with apple flavor. Easy with caramel dyed, but usually not sweetened (therefore very dry), it is reduced after at least one year storage in oak barrels with distilled water to about 40 to 50% vol drinking strength. This is usually followed by a blend of different vintages. After the maturity age, there are the names VO or Vieille Réserve (4 years), VSOP (5 years), as well as Napoleon, Hors d'Age or XO (6 years). In France, Calvados is a very popular digestif
, but is also consumed with multi-course menus in between to "make room in the stomach". This is called "fair le trou normand" (make Norman hole).
Complete sets of the numerous cellar techniques, as well as the wine regulated wine, sparkling wine and distillate types are under winemaking
contain. Comprehensive information on wine law is available under the keyword wine law