Calvados

Calvados (pronunciation: /kal.va.dos/) is a type of brandy made in the Normandy region of France. It is named after the Department of Calvados, where it is produced.

Etymology

The name "Calvados" was derived from Salvados, the name of a ship from the Spanish Armada that was wrecked in the region in 1588. The locals began to refer to the area around the wreck as Calvados and the name eventually became associated with the region's distinctive apple brandy.

Production

Calvados is made from cider that has been distilled and then aged in oak barrels for at least two years. The process involves fermenting the cider for about a month, distilling it into eau-de-vie, and then aging it in oak casks for a minimum of two years. The longer the Calvados is aged, the more mellow and complex its flavor becomes.

Varieties

There are three main types of Calvados, which are distinguished by the region and method of production:

• Calvados Pays d'Auge: This is made in the Pays d'Auge region and must be distilled twice in a traditional alembic pot still.

• Calvados: This is made elsewhere in Normandy and can be distilled in a continuous column still.

• Calvados Domfrontais: This is made in the Domfront region and must contain at least 30% pear cider.

Related Terms

• Brandy
• Cider
• Eau-de-vie
• Alembic
• Pot still
• Column still

External links

• Medical encyclopedia article on Calvados
• Wikipedia's article - Calvados

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