Calvados

Question 1

Calvados introduction and designations.

Answer 1

• Normandy may be too cold for grapes, but is noted for its apple and pear orchards (with around 7 million trees). This is the home to a thriving cider industry and Calvados, the world’s pre-eminent apple brandy, which have been made since 1533.
• It concentrates the aroma and flavor of apple, and to a lesser extent pear too, combined wit the flavours of oak and maturation. Calvados is therefore closer in style to a grape brandy than a fruit eau-de-vie.
• There are 3 separate appellations that can use the name Calvados:
  • Calvados: the most geographically widespread, covers most of Normandy west of Rouen.
  • Calvados Domfrontais: confined to the western edge of Normandy.
  • Calvados Pays d’Auge: smaller region located in the centre of Normandy.

Question 2

Calvados apples and pears.

Answer 2

• Calvados can be made from both apples and pears, but apples are far more widely planted. Apples used to make cider are divided into 4 categories (according to their levels of sweetness, acidity and bitterness):

• Acidic/sour
• Bittersour
• Bittersweet
• Sweet
• The cider is a complex blend of many different varieties of apples (sometimes as many as 40). There are limits placed on the proportion of bitter, bittersweet and sour varieties that can be planted. But the blend that a producer will use is unique to them. Calvados Domfrontais must have a minimum percentage of pear trees.
• To protect the apple heritage of the region (an new varieties are introduced), at least 20% of the trees planted in Calvados orchards must be local varieties.

Question 3

Calvados fermentation and distillation.

Answer 3

FERMENTATION
• Normally, the apple varieties are not processed separately. They are crushed to produce a pulp and this is then pressed to release the apple juice.
• It is not allowed to add sugar to the juice or use SO2.
• The end result is a cider that reaches around 6% abv.

DISTILLATION
• Can take place in either pot stills or double-column stills. New make spirit must not exceed 72% abv.

• Calvados: can be distilled using either pot or column stills.
• Calvados Pays d’Auge: must be distilled using a copper pot-still, identical in its design and capacity to the still used in Cognac. The first product is approximately 28-30% abv and the final spirit is in the range of 65-70% abv.
• Calvados Domfrontais: must be distilled in double column copper still. The total number of plates is limited to 26.

Question 4

Calvados maturation.

Answer 4

• Traditionally aged in large oak vessels (foudres) from 1,000L to 10,000L, which are used again and again over many decades. They don’t give an overtly oaky taste but they allow for a slow oxidation.
• Some producers now use new oak barrels for a short ageing period to give oak flavours and color the spirit before it is transferred to foudres.