What is Calvados

The content of the article

• History of the drink
• Real calvados
• Calvados birth stages
• Raw materials
• Distillation
• Excerpt
• What is different from brandy
• How to use
• Popular brands of calvados

In the world there are hundreds of types of alcoholic beverages. Some of them are always heard, but there are those that you sometimes hear about for the first time. Calvados (calvados) – not the most common alcohol: it is often known only to those who have been to Paris. Strong alcohol is served in a special way and has its own amazing history..

History of the drink

France gave Calvados the world: the first mention of it dates back to the middle of the 16th century. The drink was local to the inhabitants of Normandy, which was called the country of apples. While the southern regions learned to make grape wine, the northern neighbors were content with cider. Later they began to create strong alcohol from it by distillation and aging..

In the eighteenth century, King Louis XIV prohibited the export of product from Normandy outside the region. Investment, Calvados production froze, and brandy exports go up.

In the XIX century, calvados from apples got the name that it has now. Soon, every French brandy began to be so designated. Legitimate manufacturers of Normandy have fought for decades, survived hundreds of trials, but defended the name. Only in 1942, decrees were issued that determined the regions of production, the control of the authenticity of an alcoholic beverage.

Real calvados

France regulates the manufacture and export of strong alcohol by three appellations (territories):

• Calvados AOC – the largest in area, availability of producers, covers part of Normandy west of Rouen. After distillation, the product is aged for at least two years before release. By production only oak barrels are used.
• Calvados Pays d’Auge AOC – The region is located in the Ozh valley. Cider here is distilled twice through copper utensils, aged for at least two years. The products of the appellation are considered the best in quality, offer concentration, poise, an elegant aroma profile, pronounced aftertaste.
• Calvados Domfrontais AOC – new 1997 appellation. This is the place where at least 30% Perry pears are added to the drink, distilled in a continuous column. Local Calvados is aged for at least three years in oak barrels, so it has a pleasant aftertaste.

The product is poured into age categories, indicating the minimum aging years on the label. The rest of the cider drinks are positioned as apple brandy..

Years of exposure:

• Fine – not less than 2;
• VSOP, VO – from 4;
• XO – minimum 6.

Calvados birth stages

French technology has been refined for centuries. First, apple cider is made, then it is distilled, aged for at least two years to be classified as Calvados in accordance with AOC (name of origin).

Raw materials

Apples fall into four categories that can be mixed. Bitter varieties give a taste, astringent ones give acidity, sweet ones give sugar to facilitate fermentation, the rest are bitter-sweet. Each producer uses a unique combination of fruits..

In autumn, apples are picked by hand, washed, finely chopped, squeezed juice from them. Then yeast is added to begin fermentation. Fermentation lasts 21–28 days. As a result, 4.5-6% cider is formed – this is the starting material of distillation..

Distillation

The process can be continuous single or double. In the first case, the drink is distilled until 69–72% are obtained. In the second, cognac alambic (an ancient apparatus made of copper) is used first to obtain “low water” with 28-30% alcohol. Then, after secondary distillation, fruit alcohol 70%.

Excerpt

The resulting product is placed in barrels of local oak. First, they take new containers of 250-600 l, where tannins enrich the drink, give a pleasant shade. After a while, old barrels are used.

The aging process deepens the color, apple flavor is complemented by hints of vanilla, baked apples, notes of honey, aroma of spices, wood. In the end, the specialist mixes Calvados of different ages, evens alcohol to 40 degrees and gets an exceptional product.

What is different from brandy

Both drinks belong to elite alcohol, retain a delicate, complex aroma, harmonious refined taste, which is difficult to confuse with something. They are united by origin and age dating back centuries.

The basis of cognac is distilled white wine, which is obtained from grapes. Calvados is made from apple cider, due to which its taste is diverse and continues to expand. Distillers use dozens of varieties to create only one product that does not repeat. The French consider drinks equivalent, but they say that they make cognac for export, and calvados for themselves.

How to use

The drink is served as an aperitif or digestif (after eating), pouring into tulip-shaped glasses. The traditional portion is 40–50 g. Gourmets are advised to first turn the wine glass so that the contents “breathe”, then drink a little, enjoying the complex, oily, original taste. The French drink slowly, stretch one serving for 40-50 minutes, feeling the heat spread through the body.

Sometimes a drink is offered between dishes. In Normandy, he drinks with one sip, because it stimulates the desire to have a bite. Subtleties of use are determined by the age of alcohol:

• Young, 2-3-year-old is used for cocktails with juices, tonic.
• Medium seasoned combined with cheeses, desserts, chocolate, pastries.
• Old cherish for exceptional occasions, drink at the end of the celebration along with coffee, a bar of chocolate or a cigar.

Popular brands of calvados

Remember that “Apple Vodka” is an imitation, not a real Calvados. Such a drink is produced in many countries using the same technology, but classic alcohol is made only in a few provinces of Normandy:

• Pere Magloire (Pierre Magloire) – appeared on the market 200 years ago, occupies a leading position in the homeland, around the world. Varieties of the brand are distinguished by elegant taste, rich aroma. Exposure period – from 4 to 50 years.
• Chevalier des Touches Fine (Chevalier de Touche) – a three-year-old drink of a light shade, the taste lacks notes of oak. The presence of a large number of apples smooths the fortress of 40 degrees, eliminates the need for a snack.
• Boulard – It has a rich aftertaste. The varieties are characterized by notes of apples, wood, interspersed with vanilla, dried fruit, hazelnut. More often used as a digestif.
• Derbent – Issued not in Normandy. As part of Dagestan apples, aging in barrels is only six months. Alcohol produces cognac factory Derbent. Dark shade drink with apple flavor, vanilla notes.