Calvados is a French eau de vie made from apples and pears. It is produced in Lower Normandy and typically has an alcohol content of around 40%.
How it is made
Calvados is made by distilling cider. The producers use small apples with strong aromatic intensity, with hundreds of varieties available in Normandy. The apples are divided into four categories: bitter, bittersweet, sweet, and sour. Calvados is typically produced from 10% bitter apples, 70% bittersweet apples, and 20% sour apples, with pears comparable to the sour apple category. After distillation, the spirit is aged in oak barrels, which gives it color and various aromatic nuances.
History
The first mention of Calvados production is associated with Gilles de Gouberville, who in his 1553 diary mentioned the practice of distilling cider. The drink was named after one of the departments of Lower Normandy. Initially used in conversational speech in the mid-19th century, the term was later officially recognized in the "Rules of Authenticity of Origin" (Appellation d'origine contrôlée, AOC) in 1942.
Types and styles
According to AOC standards established in 1984, there are three types of authentic Calvados: Calvados, Calvados Pays d'Auge, and Calvados Domfrontais. Each has specific production requirements. Calvados Domfrontais must contain at least 30% pear spirits and is aged for a minimum of 3 years. Calvados Pays d'Auge requires double distillation and a minimum 2-year aging. Standard Calvados allows both single and double distillation and requires a minimum 2-year aging period.
How it is served
Calvados can be served neat, with food, or in cocktails. On this site, you can find it in cocktails such as Jack Rose, Milk Punch, Angel Face, Diki-diki Cocktail, Life Is Beautiful, Moulin Rouge, French Kiss, Normand Smash, Jackalope, Forbidden Fruit, Fake Melon, Pacha Monaco, Café Germain, French Dessert, and Pacha Monte Carlo.
Adapted from the Russian Wikipedia article Кальвадос (напиток), available under CC BY-SA 4.0.