CALVADOS
Orchard Fruit, Distilled to Elegance
Calvados is a refined apple (and sometimes pear) brandy from Normandy, France, known for its crisp fruit character, earthy depth, and delicate spice. Made through careful distillation of cider and aged in oak, Calvados captures the terroir of northern orchards in every sip. With styles ranging from fresh and zesty to rich and wood-aged, Calvados offers a uniquely French take on fruit-based spirits—bridging the worlds of eau-de-vie, fine brandy, and farmstead tradition.
Key Characteristics
Calvados balances orchard-fresh acidity with warmth and layered complexity. Younger styles are light and fruity, while older expressions develop richer notes of baked apple, spice, and dried fruit.
Style
Fruit-based, oak-aged brandy (apple or apple-pear)
Body
Medium
Alcohol
40% ABV (minimum)
Base Fruit
Apples (sometimes with pears), using over 200 authorized apple varieties across categories: sweet, bitter, tart
Typical Flavors
Fresh apple, baked pear, cinnamon, vanilla, toasted almond, nutmeg, earth, dried flowers
Origin & History
Calvados has been produced in Normandy since at least the 16th century, though its official AOC status was granted in 1942. The spirit is made by distilling fermented apple cider (or cider with up to 30% pear) and aging it in oak barrels. Its character reflects Normandy’s cool, coastal climate and deep-rooted agricultural traditions. Today, Calvados is protected by French law and produced only in designated zones, each with its own approach to apple varieties and distillation.
How It’s Made
Calvados begins as fermented apple cider—sometimes blended with up to 30% pear—using a mix of sweet, tart, and bitter fruit varieties. In the Pays d’Auge, Calvados is double-distilled in copper pot stills for extra finesse, while other zones permit single distillation in continuous column stills. The spirit is then aged in French oak barrels, where it develops complexity, spice, and roundness over time. Calvados may be blended from multiple vintages or bottled as a single-harvest expression.
Notable Regions
Calvados is produced in three key AOC zones in Normandy, each shaped by soil, fruit blend, and distillation method:
Calvados Pays d’Auge
The most prestigious region, requiring double distillation in pot stills; produces complex, age-worthy expressions
Calvados Domfrontais
Distinct for its high pear content (minimum 30%) and single distillation; rounder and more floral in style
Calvados
(AOC)
The largest and most flexible region; allows single-column distillation and a wide range of apple types and styles
Cocktail Pairings
Calvados brings freshness and spice to both classic and seasonal cocktails.
Brighter
Apple Sidecar, Calvados Highball with tonic or dry cider
Bolder
Jack Rose (Calvados, grenadine, lime), Normandy Old Fashioned
Seasonal
Hot spiced Calvados punch, apple toddy, mulled cider with Calvados float
Food Pairings
Calvados complements both savory and sweet fare, especially dishes with apples, spice, or richness.
Cheese
Camembert, aged cheddar, Pont-l’Évêque
Savory
Roast pork with apples, duck à l’orange, pâté, caramelized onions
Dessert
Apple tart, crepes with Calvados butter, spiced cake, baked pears
How to Serve It
Glassware
Tulip-shaped white wine glass or small brandy snifter to capture fruit aromatics
Temperature
60–65°F (16–18°C); slightly cooler than Cognac or Armagnac
Storage
Store upright in a cool, dark place; once opened, Calvados keeps well for several months
Fun Fact
Unlike grape brandy, Calvados begins its life as cider—making it one of the few aged spirits that captures the essence of whole apples, core to skin.
French
Affair
A Passionate Pairing
A Gift Full of Flavor
& Finesse