A type of apple brandy that originates from the Calvados region in Normandy, France.
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Production: Calvados is made by distilling fermented apple cider. The apples used for Calvados production are typically a blend of various apple varieties, including sweet, tart, and bitter apples. The cider is then double-distilled in traditional copper stills to produce a clear eau-de-vie, which is then aged in oak barrels.
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Ageing: Calvados is often aged for a minimum of two years, although it can be aged for much longer. The aging process takes place...
A type of apple brandy that originates from the Calvados region in Normandy, France.
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Production: Calvados is made by distilling fermented apple cider. The apples used for Calvados production are typically a blend of various apple varieties, including sweet, tart, and bitter apples. The cider is then double-distilled in traditional copper stills to produce a clear eau-de-vie, which is then aged in oak barrels.
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Ageing: Calvados is often aged for a minimum of two years, although it can be aged for much longer. The aging process takes place in oak barrels, which adds complexity and imparts flavours to the spirit. The length of aging affects the character of the Calvados, with younger versions showcasing vibrant fruit flavours, while older expressions develop richer, spicier, and more complex profiles.
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Flavour Profile: Calvados offers a wide range of flavours, depending on the apple varieties used, the aging process, and the specific producer. Generally, Calvados exhibits notes of ripe apples, apple blossom, baked apple, and sometimes hints of caramel, vanilla, and spices. The taste can range from crisp and fruity in younger Calvados to mellow and smooth in well-aged expressions.
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Classification: Calvados can be classified into different categories based on the age and quality. The classifications include Fine, Trois Étoiles, VS (Very Special), VSOP (Very Superior Old Pale), and XO (Extra Old). These designations indicate the minimum age of the youngest eau-de-vie in the blend, with VSOP and XO representing higher-quality, longer-aged Calvados.
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Culinary Use: Calvados is not only enjoyed as a sipping spirit but is also used in culinary applications. It adds a distinct apple flavor to various dishes and is often used in sauces, desserts, and flambéed preparations, particularly in Normandy cuisine. It pairs well with apple-based desserts, creamy dishes, and cheese.
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Calvados Pays d'Auge: Within the Calvados region, there is a specific subregion called Pays d'Auge, which is known for producing the highest-quality Calvados. The apples used in this region must meet strict criteria, and the production methods are regulated to ensure the authenticity and quality of the spirit.
Calvados is considered a premium apple brandy, and its production methods, regional distinctions, and complex flavors make it a beloved spirit among connoisseurs and enthusiasts. Whether enjoyed neat, on the rocks, or as a key ingredient in cocktails and culinary creations, Calvados offers a unique taste experience.
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