Calvados
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Calvados is an apple brandy that is made from dry cider distilled in Normandy, France. After the dry cider has been made it is then distilled into a colourless eau-de-vie, it then has to be aged for at least two years in oak cask before it can be call Calvados. There are three main AOCs - they are AOC Calvados, AOC Pays d'Auge and AOC Domfrontais. Domfrontais has a long tradition of pear-growing and this is reflected in the Calvados which must contain a minimum of 30% pear fruit - this is typical of producers such as Calvados Lemorton. Calvados is usually sold according to the minimum age of the spirit in the blend, from youngest to oldest - Fine, Reserve, VSOP or Vieille Reserve and XO or Hors d'Age. Some producers also produce vintage Calvados.One of the most highly regarded small family producers is Calvados Dupont. Other larger producers include Calvados&ndsp;Boulard and Père Magloire. Traditionally Calvados was served between course but now it is more usually served as a digestif, it can also be used in cocktails and in cooking.
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