Chapter 6: Apple and Fruit Brandy (Spirits) Flashcards
Region of production for Calvados
Normandy (‘Normandie’)
Four categories of apples used in Calvados
- Acidic/sour * Bitter * Sweet * Bittersweet
Typical blend of apple categories used for Calvados
- 10% acidic/sour * 20% bitter * 50% bittersweet * 20% sweet
Main contributions (to brandy/spirits) of the four categories of apples
- Acidic/sour: acidification & stabilization * Bitter: tannin, fix aromas * Bittersweet: tannin & sugar for fermentation * Sweet: sugar for fermentation
Three AOCs for Calvados
- Calvados AOC * Calvados Pays d’Auge AOC * Calvados Domfrontais AOC
Large oak barrels often used to age Calvados
Foudres (250 to 2,500 gallons/950 to 9,500 liters)
Distillation/aging requirements for Calvados AOC
- May be pot or column distilled * Min. 2 years oak aging
Base ingredient requirements for Calvados Pays d’Auge AOC
Apples are dominant; may contain a maximum of 30% pear cider
Distillation/aging requirements for Calvados Pays d’Auge AOC
- Must be distilled twice in an alembic pot still * Min. 2 years oak aging
Base ingredient requirements for Calvados Domfrontais AOC
Must contain a minimum of 30% pear cider
Distillation/aging requirements for Calvados Domfrontais AOC
Must be distilled in a continuous reflux column still, Min. 3 years oak aging
Calvados produced using original agricultural methods
Calvados Fermier (Produit Fermier)
Spirit made in Normandy from unfermented apple juice and 1-year-old Calvados
Pommeau/Pommeau de Normandie AOC
Synonym for US apple brandy
Applejack
Traditional (historical) method of production for Applejack
Freeze distillation (“jacking”)