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All Spirits Brandy Calvados – Everything You Need To Know

Calvados – Everything You Need To Know

Calvados is a brandy originating from the Normandy region in France. It is known for its unique production process using apples and sometimes pears, resulting in a distinctive apple-forward flavor profile. Calvados are typically aged in oak barrels, contributing to their complex flavors and aromas. Calvados is made from the fermented juice of apples and pears. The choice of apple varieties and the mix of fruit used can influence the final flavor. The fermented fruit juice is distilled to create a high-proof spirit and then aged in oak casks. The distillation process plays a crucial role in capturing the fruity essence of the apples.

Calvados are aged in oak barrels for varying periods, often several years. The aging process imparts color, depth, and complexity to the spirit. Calvados showcases a range of flavors, including apple, pear, caramel, vanilla, and spice. The aging process allows the spirit to develop a balance between fruitiness and oak-driven characteristics.

Calvados is enjoyed both as a sipping spirit and in cocktails. It’s an excellent alternative to traditional grape-based brandies, offering a unique apple essence that reflects the terroir of the Normandy orchards.

History of Calvados

The history of Calvados is deeply rooted in the Normandy region of France, where it has evolved over centuries due to the region’s apple-growing tradition and distillation practices. The cultivation of apples in Normandy dates back to ancient times, and by the Middle Ages, the region had developed a strong apple-growing culture. Initially, apples were used for eating and making cider, a traditional beverage in the region.

Distillation of cider to produce brandy began around the 16th century. This was likely influenced by the techniques learned from the Dutch, who were known for their distillation expertise. Over time, distillers in Normandy refined their techniques for creating apple-based spirits, eventually leading to the birth of Calvados. The production process gradually became more sophisticated, including the choice of apples, fermentation, and distillation.

By the 18th century, Calvados production was well-established in Normandy. The spirit gained popularity both locally and regionally. The creation of Calvados was initially a rural practice, with farmers distilling surplus apples into spirits for personal use or trade. In the 19th century, calvado production focused more on quality, with distillers experimenting with aging the spirit in oak barrels to develop richer flavors. The introduction of pot stills and the improvement of distillation techniques further enhanced the quality of Calvados.

In the 20th century, efforts were made to regulate and standardize Calvados production. Appellations were established to ensure the quality and authenticity of the spirit. Calvados was officially recognized as an Appellation d’Origine Contrôlée (AOC) 1942.

Today, Calvados is produced using traditional methods and modern techniques. The spirit is aged in oak barrels, with varying aging periods producing different expressions. The production of Calvados remains closely tied to Normandy’s apple-growing heritage, and it continues to be celebrated locally and internationally.

Did You Know?

  • Calvados is made from a blend of different apple varieties, each contributing unique flavors to the final spirit. These varieties range from sweet to tart, influencing the complexity of the Calvados.
  • Calvados is among the first French spirits to receive AOC status, ensuring its production meets specific geographic and quality standards.
  • Calvados are often aged in oak barrels, developing rich flavors and aromas. The aging process gives Calvados its amber hue and complex character.
  • There are two main appellations for Calvados: Calvados Pays d’Auge and Calvados Domfrontais. The former requires a minimum of 30% pears in the production, while the latter emphasizes pear content, requiring at least 30% apples.
  • Calvados is categorized by age, similar to Cognac. The classifications include Fine, VS (Very Special), VSOP (Very Superior Old Pale), and XO (Extra Old).
  • Some traditional Calvados producers continue using pot stills. These pot stills capture the apple essence and create a distinctive spirit.
  • Many Calvados producers maintain historic apple orchards, preserving old apple varieties and contributing to the unique flavors of the spirit.
  • Calvados apples are often harvested by hand. This labor-intensive process ensures that only the best apples are selected for production.
  • The distinct flavors of Calvados are influenced by the terroir of the Normandy region, including its unique climate, soil, and apple varieties.
  • Calvados are not only enjoyed as a beverage but also used in cooking. It’s added to sauces, desserts, and various dishes to enhance flavors with its fruity and aromatic profile.
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Calvados Tasting Notes

Calvados boasts a diverse and complex flavor profile shaped by the apple and pear varieties used, the distillation process, and the aging in oak barrels. Here’s an overview of the typical flavor profile of Calvados:

Apple and Pear Aromas: The most prominent characteristic of Calvados is its distinct apple and pear aromas. You may encounter fresh, ripe, or even baked apple notes depending on the fruit varieties used. Pear aromas can add a delicate sweetness and floral quality to the spirit.

Fruitiness: Calvados often exhibit a range of fruity notes beyond apples and pears. You might detect hints of citrus fruits like oranges or lemons and dried fruit aromas like raisins or figs.

Spice and Oak: Aging in oak barrels imparts spice and wood-derived flavors. You may find hints of cinnamon, nutmeg, cloves, and even subtle vanilla notes from the oak.

Caramel and Butterscotch: Aged Calvados can develop caramel and butterscotch flavors, contributing to a round and smooth character.

Floral Nuances: Some Calvados expressions feature delicate floral undertones, ranging from hints of rose petals to aromatic blossoms.

Herbal and Earthy Notes: Depending on the apple varieties and production methods, you might encounter herbal or earthy nuances, adding complexity to the flavor profile.

Complexity with Age: Older Calvado’s expressions offer deeper layers of complexity, with flavors that evolve and mature over time. These might include deeper woodiness, dried fruit notes, and well-integrated spices.

Balanced Acidity: The natural acidity of apples can provide a pleasing balance to the sweetness and other flavors in Calvados.

Long and Lingering Finish: A well-crafted Calvados often boasts a long and lingering finish, allowing you to savor its intricate flavors.

Varietal Nuances: Depending on the specific apple and pear varieties used in the production, Calvados can exhibit a wide range of nuanced flavors. Some varieties might emphasize green apple tartness, while others may contribute rich sweetness or floral undertones.

How Adaptable is Calvados?

Calvados is a remarkably versatile spirit that offers a range of possibilities in both cocktails and culinary applications. Its unique apple and pear flavors and diverse aging profiles make it a valuable ingredient in various contexts. Here’s a look at the versatility of Calvados:


  • Calvados Si: A twist on the classic Whiskey Sour combines Calvados with lemon juice and simple syrup for a refreshing and fruity cocktail.
  • Apple-based Cocktails: Calvados can be used as a base spirit in cocktails that highlight its apple flavors. Pair it with other fruit juices like cranberry or apple cider for delightful concoctions.
  • Old Fashioned Variation: Substitute Calvados for whiskey in an Old Fashioned to add a unique apple-forward dimension to this timeless cocktail.
  • Hot Toddies: Create a comforting Hot Toddy by combining Calvados with hot water, honey, and a touch of lemon. Perfect for chilly evenings.
  • Tiki Drinks: Incorporate Calvados into Tiki-style cocktails for an unexpected twist on tropical flavors, complemented by the spirit’s fruitiness.

Culinary Uses

  • Cooking and Baking: Calvados can be used in cooking and baking to enhance the flavors of savory dishes, sauces, desserts, and even ice cream.
  • Flavoring Sauces: Add Calvados to sauces and reductions for meats like pork, chicken, or duck to impart a rich apple depth.
  • Dessert Pairing: Pair Calvados with apple-based desserts, such as apple tarts or apple crumbles, to intensify the fruit flavors.
  • Marinades and Brines: Use Calvados in marinades or brines to infuse meats with a subtle apple aroma before cooking.
  • Flambéing: Flambéing with Calvados can create dramatic visual effects while enhancing flavors like crepes or roasted fruits.

Apéritifs & Digestifs

  • Aperitif: Sip Calvados neat or on the rocks as an aperitif before a meal. Its complex flavors can stimulate the palate.
  • Digestif: Calvados can also be enjoyed as a digestif after a meal, helping to settle the stomach and aid digestion.

Food Pairing

  • Cheese: Calvados pairs exceptionally well with cheese, especially those with a creamy or strong flavor profile.
  • Charcuterie: Its fruity notes can complement various charcuterie offerings, balancing the saltiness and richness of the meats.
  • Pork Dishes: The apple-forward flavors of Calvados make it an ideal companion for pork dishes, creating harmonious flavor combinations.

How Do I Find the Quality of Calvados?

The quality of Calvados can be assessed through a combination of factors that involve its production, aging process, flavor profile, and overall craftsmanship. Here are some key indicators of Calvado quality:

Appellation and Origin: Look for Calvados that bear the Appellation d’Origine Contrôlée (AOC) label, which ensures that the spirit adheres to specific production standards and originates from the Normandy region in France.

Producer Reputation: Established and reputable Calvados producers often prioritize quality in their production methods. Research well-known and respected producers for a higher likelihood of quality.

Fruit Selection: High-quality Calvados is made from carefully selected apples and pears. The choice of apple and pear varieties contributes to the depth and complexity of the flavor profile.

Distillation Techniques: Traditional methods such as pot stills can contribute to a more nuanced and flavorful Calvados.

Aging Process: The length of aging significantly impacts Calvado’s quality. Older Calvado’s expressions are smoother, more refined, and offer complex flavors that develop over time.

Aging Environment: Calvados aged in well-maintained oak barrels in a controlled environment yield higher-quality results. The interaction between the spirit and the wood contributes to flavor development.

Flavor Profile: A well-balanced Calvados showcases a harmonious interplay of apple and pear flavors, spice, oak, and other nuanced notes. Balanced acidity is also indicative of quality.

Complexity: High-quality Calvados exhibit layers of complexity that evolve on the palate. Look for a multi-dimensional experience that goes beyond simple fruitiness.

Smoothness and Finish: A smooth, lingering finish is indicative of quality. Well-integrated tannins, spice, and a gradual fade of flavors contribute to a satisfying end to each sip.

Consistency: Quality Calvados should exhibit consistent characteristics across different bottles of the same expression, indicating a commitment to craftsmanship and production standards.

Packaging and Presentation: While not the primary indicator of quality, attention to packaging and labeling can reflect a producer’s dedication to presenting their product appealingly and respectfully.

Awards and Recognitions: Awards and accolades from prestigious competitions can testify to the quality of a specific Calvado’s expression.

Brandy Regulations

Calvados, a protected French appellation, is subject to strict regulations governing its production, labeling, and quality standards. These regulations are outlined by the Appellation d’Origine Contrôlée (AOC) system, which ensures that Calvados is made according to specific criteria to maintain its authenticity and quality. Here are some key regulations for Calvados:

Geographic Origin: Calvados must be produced within the designated geographical area of the Normandy region in France, including parts of the Calvados, Manche, Orne, and Eure departments.

Fruit Selection: Calvados can be made from apples, pears, or both. The choice of apple and pear varieties is crucial for the quality and flavor of the final product.

Distillation Methods: Distillation must be carried out in traditional pot stills to preserve the distinctive aromas and flavors of the fruit. Column stills are not allowed.

Fermentation and Distillation: Fermentation must be natural, without the addition of any enzymes or yeasts. Distillation should yield a clear and colorless eau-de-vie with specific alcohol content.

Aging Requirements: Calvados must be aged in oak barrels for a minimum period, which varies depending on the type of Calvados. For example, Calvados Pays d’Auge must be aged for at least two years, while Calvados Domfrontais must be aged for at least three years.

Oak Barrels: Oak barrels used for aging Calvados must have a maximum capacity of 1200 liters. The oak contributes to the spirit’s color, flavor, and character.

Additives and Flavorings: The use of additives or flavorings is prohibited in the production of Calvados. The spirit’s flavor profile must come solely from the fruit, fermentation, and aging processes.

Alcohol Content: The alcohol content of Calvados is regulated, with specific ranges for different Calvados (e.g., Fine, VSOP, XO).

Bottling and Labeling: Calvados bottles must bear the AOC label, indicating that they adhere to the quality standards of the appellation. The label also includes information about the producer, the type of Calvados, and other relevant details.

Difficulty Level of Calvados

The difficulty level of producing Calvados can vary based on factors such as the production scale, the desired quality level, the use of traditional methods, and the expertise of the distiller. Here’s a general overview of the difficulty level involved in producing Calvados:

Low to Moderate Difficulty

  • Fruit Fermentation: The fermentation of apple or pear juice is relatively straightforward, especially for individuals experienced in brewing or winemaking.
  • Distillation: Distillation requires attention and knowledge of the process, but it is manageable with proper equipment. Pot stills are often used for Calvados production, and understanding how to operate and control these stills is crucial.
  • Aging: The process of aging Calvados in oak barrels requires patience but isn’t overly complex. Proper barrel storage conditions are important to ensure the spirit ages well.

Moderate to High Difficulty

  • Fruit Selection: Choosing the right apple and pear varieties to achieve the desired flavor profile can be challenging. Different varieties contribute different characteristics to the final product.
  • Blending: For producers making blended Calvados, achieving consistent flavor profiles across batches requires skill in blending different aged spirits to create a harmonious blend.
  • Aging and Barrel Management: Properly managing the aging process requires attention to detail. Monitoring evaporation rates, oxygen interaction, and flavor development in the barrels is vital.

High Difficulty

  • Artisanal Methods: Some traditional Calvados producers use artisanal methods that involve manual labor, traditional pot stills, and close attention to detail. These methods can be challenging and require experience and knowledge.
  • Aging Expertise: Aging Calvados to perfection, especially for longer periods, demands a deep understanding of how aging affects flavor, aroma, and overall quality.
  • Consistency: Achieving consistent flavor profiles across different batches and vintages can be difficult, especially for producers aiming for high-quality and consistent products.
  • Regulatory Compliance: Adhering to the strict regulations set by the AOC system requires a thorough understanding and meticulous adherence to production standards.

Total Preparation Time

The total preparation time for Calvados can vary widely based on factors such as the aging period, the specific type of Calvados being produced, and the producer’s goals. Here’s a general outline of the time involved in producing Calvados:

Fruit Harvesting: Harvesting the apples or pears typically takes place in the late summer or early fall, depending on the fruit’s ripeness. This process can last a few weeks.

Fruit Processing: After harvesting, the fruit must be processed to extract the juice. This involves cleaning, crushing, and pressing the fruit. The processing time can range from a few days to a week.

Fermentation: The fermentation process, during which the fruit juice turns into cider, can take anywhere from a few days to several weeks, depending on factors like temperature and yeast activity.

Distillation: Distillation is converting the fermented cider into a high-proof eau-de-vie. Distillation times can vary, but the process typically takes a few hours.

Aging: The aging process is where most of the time is invested in producing Calvados. The minimum aging period for Calvados varies, such as two years for Calvados Pays d’Auge and three years for Calvados Domfrontais. However, many high-quality Calvados expressions are aged much longer, ranging from 5 to 15 years or even more.

Bottling and Labeling: Once the desired aging period is reached, the Calvados are bottled and labeled. This process can take a few days, including bottling, sealing, and applying labels.


The yield of Calvados can vary widely based on factors such as the type of apples or pears used, the fermentation process, the distillation efficiency, and the aging process. Additionally, some liquid is lost due to evaporation during the aging period. As a result, it’s challenging to provide a precise yield figure. However, here are some general guidelines to give you an idea:

Fermentation and Distillation: During the fermentation and distillation, a certain percentage of the initial fruit juice is converted into alcohol. This conversion rate can vary, but it’s not uncommon for about 5-7% of the initial juice to become alcohol.

Aging and Evaporation: During the aging process in oak barrels, evaporation occurs due to the porous nature of the wood. This evaporation, often called the “angel’s share,” can result in a significant volume loss over time. It’s common for 2-4% (or more) of the liquid to evaporate yearly.

Bottling: When the Calvados are ready for bottling, there might be additional losses due to filtration, spillage, or other factors. This can lead to a further reduction in the final yield.

Age and Type of Calvados: The yield can also be influenced by the desired type of Calvados and the aging period. For example, older Calvados expressions might have lower yields due to more evaporation and concentration of flavors.

What are the Ingredients in Calvados?

Apples and Pears: The primary ingredient in Calvados is the fruit itself. Depending on the type of Calvados being produced (Pays d’Auge or Domfrontais), apples or a blend of apples and pears is used. The choice of apple and pear varieties contributes to the spirit’s flavor profile.

Yeast: Yeast is essential for the fermentation process. Yeast converts the sugars present in the fruit juice into alcohol and carbon dioxide. The type of yeast used can influence the aromas and flavors developed during fermentation.

Water: Water is used during various stages of production, including diluting the cider before distillation and adjusting the final alcohol content. Water quality can impact the overall quality of the spirit.

Optional ingredients might include:

Sulfur Dioxide (SO2): Some producers use a small amount of sulfur dioxide as a preservative to prevent oxidation and microbial growth in the fruit juice. However, its use is generally minimal.

What are the Tools Used in Making Calvados?

Apple Crusher or Mill: This tool is used to crush and grind the apples or pears, releasing their juices for fermentation. It helps maximize juice extraction.

Press: A press is used to extract juice from the crushed apples or pears. Traditional basket presses or more modern hydraulic presses can be used.

Fermentation Tanks: These containers hold the fruit juice as it undergoes fermentation. They can be made of stainless steel or other food-safe materials.

Yeast: Yeast is a crucial tool in fermentation, as it converts the sugars in the fruit juice into alcohol. Specific yeast strains may be chosen to achieve desired flavor profiles.

Distillation Apparatus: Distillation equipment, including pot stills, separates alcohol from the fermented liquid. The design and size still impact the final spirit’s quality.

Oak Barrels: The aging process in oak barrels contributes to Calvados’ flavor, color, and aroma. These barrels are an essential tool for achieving the desired characteristics.

Hydrometer: This instrument measures the specific gravity of liquids, helping determine alcohol content during fermentation and distillation.

Alcoholmeter: Similar to a hydrometer, an alcohol meter measures the alcohol content of the spirit. It’s used to ensure the spirit reaches the desired ABV during distillation and to monitor aging.

Pipettes and Graduated Cylinders: These tools are used for precise measurement and blending of spirits during the aging and blending processes.

Bottling and Labeling Equipment: Once the Calvados are ready for bottling, equipment like bottling machines, corks, caps, and labels are used to package the final product.

Lab Equipment: For quality control, some producers use laboratory equipment to analyze various components of the spirit, such as alcohol content, acidity, and more.

Barrel Tools: Tools for cooperage and barrel maintenance, such as hoops, staves, and bungs, are important for ensuring the barrels are in good condition.

How is Calvados Made?

Making Calvados is a multi-step process that involves fruit selection, fermentation, distillation, aging, and bottling. Here’s a general overview of the steps for making Calvados:

Fruit Selection and Preparation

  • Choose high-quality apples and pears suitable for the Calvados you want to produce (Pays d’Auge or Domfrontais).
  • Wash and clean the fruit to remove dirt and impurities.

Fruit Crushing and Pressing

  • Crush the apples and pears to release their juices. This can be done using an apple crusher or mill.
  • Press the crushed fruit to extract the juice. Traditional basket presses or hydraulic presses are commonly used.


  • Transfer the extracted juice to fermentation tanks.
  • Add yeast to the juice to initiate fermentation. Yeast converts sugars into alcohol.
  • Allow the juice to ferment for several weeks until the sugars are mostly converted into alcohol.


  • Distill the fermented juice to separate the alcohol from the liquid. This is usually done using pot stills.
  • Collect and separate the distillate into fractions: the “head,” “heart,” and “tail.” The heart portion contains the desired alcohol for Calvados.

Aging in Oak Barrels

  • Transfer the distilled spirit to oak barrels for aging. The type and size of barrels can influence the final flavor profile.
  • Age the spirit for the required period, which varies based on the type of Calvados and the desired characteristics.

Blending (Optional)

Different aged spirits may be combined for blended Calvados to achieve a specific flavor profile and consistency.

Bottling and Packaging

  • When the Calvados has reached its desired age and flavor, it’s ready for bottling.
  • The spirit is filtered, diluted to the desired bottling strength with water, and then bottled.
  • Labels and packaging are added to the bottles, often including information about the type, age, and producer.


Once bottled, Calvados is ready to be enjoyed. It can be sipped neat, on the rocks, or used in various cocktails and culinary applications.

How is Calvados Different from Others?

Calvados and other brandies share similarities with distilled spirits made from fruit, but they also have distinct differences in production methods, flavor profiles, and regional characteristics. Here’s how Calvados differs from other types of brandies:

Fruit Base

  • Calvados: Calvados is primarily made from apples and pears. The choice of fruit varieties and their characteristics significantly influence the flavor and aroma of the final spirit.
  • Other Brandies: Other brandies are often made from grapes, such as Cognac and Armagnac, produced in France. However, brandies can also be made from other fruits like cherries (Kirsch), apricots (Apricot Brandy), and more.

Geographical Origin

  • Calvados: Calvados is produced exclusively in the Normandy region of France, adhering to strict regulations and quality standards set by the Appellation d’Origine Contrôlée (AOC) system.
  • Other Brandies: Different brandies are produced in various regions around the world. For example, Cognac is made in the Cognac region of France, while Armagnac is produced in the Armagnac region of the same country.

Distillation Methods

  • Calvados: Calvados are typically distilled using pot stills, contributing to their rich and complex flavor profile. Pot stills are known for preserving the character of the fruit used.
  • Other Brandies: Different brandies might use pot stills or column stills, and the choice of distillation method can impact the final spirit’s characteristics. Cognac, for instance, often uses pot stills, while some other brandies use column stills.

Aging and Flavor Profile

  • Calvados: The aging process of Calvados is often longer than other fruit brandies. The interaction between the spirit and oak barrels contributes to developing complex flavors, including apple, pear, spice, and more.
  • Other Brandies: Aging periods vary between different brandies. For example, Cognac has minimum aging requirements for different quality levels (VS, VSOP, XO), and the aging process influences the flavor profile with notes of fruit, oak, and spices.

Terroir and Climate Influence

  • Calvados: The Normandy region’s unique climate and soil composition contribute to the terroir-driven characteristics of Calvados, with apple and pear varieties reflecting the local environment.
  • Other Brandies: Brandies from different regions have distinct terroir influences. For example, Cognac’s terroir is shaped by the region’s chalky soil and maritime climate.

Cultural Significance

  • Calvados: Calvados is deeply rooted in the Normandy region’s culture, traditions, and apple-growing heritage. It’s often enjoyed as a representation of Normandy’s craftsmanship.
  • Other Brandies: Other brandies hold cultural significance in their respective regions. Cognac, for instance, has a long history and is celebrated as a symbol of luxury and refinement.

While Calvados and other brandies share the common thread of being fruit-based spirits, their unique characteristics, production methods, and regional influences make each type of brandy distinct and enjoyable in its own right.

Types of Calvados

Calvados are categorized into different types based on factors such as the fruit used, the aging process, and the geographical origin within the Normandy region. The two main types of Calvados are “Calvados Pays d’Auge” and “Calvados Domfrontais.” These appellations have specific regulations that influence the production and aging of the spirit. Here’s an overview of these two types.

Calvados Pays d’Auge

  • Fruit: Calvados Pays d’Auge is made exclusively from apples, specifically from over 120 authorized apple varieties. The use of pears is not allowed in this type of Calvados.
  • Production Area: The production area for Calvados Pays d’Auge is more limited than that of Calvados Domfrontais. It includes parts of Calvados, Manche, and Orne departments.
  • Aging: Calvados Pays d’Auge has a minimum aging requirement of two years in oak barrels. This extended aging period contributes to its rich and complex flavor profile.
  • Characteristics: Calvados Pays d’Auge is known for its intense apple aroma and deep, well-rounded flavors. It often exhibits a harmonious balance of fruity, floral, and spicy notes.

Calvados Domfrontais

  • Fruit: Calvados Domfrontais is made from a blend of apples and pears, requiring at least 30% pears in the production. Apple varieties are selected based on their compatibility with pears.
  • Production Area: The production area for Calvados Domfrontais includes parts of the Orne department.
  • Aging: Calvados Domfrontais also has a minimum aging requirement of three years. The aging process allows the pear characteristics to develop alongside apple flavors.
  • Characteristics: Calvados Domfrontais tend to have a distinct pear aroma and flavor, complemented by apple notes. Its smoothness and floral undertones often characterize it.

In addition to these main types, there are also aged categories for Calvados Pays d’Auge and Calvados Domfrontais, similar to those found in other brandies. These categories include:

VS (Very Special)

The youngest category, with a minimum aging requirement of two years.

VSOP (Very Superior Old Pale)

Aged for at least four years, resulting in increased complexity.

XO (Extra Old)

Aged for a minimum of six years, producing a spirit with an even greater depth of flavor.

Best Calvados Brands

Several renowned brands produce high-quality Calvados, each with distinct styles and expressions. Here are some top Calvados producers known for their exceptional offerings:

Domaine Dupont

A well-respected producer known for its traditional methods and emphasis on quality. They offer a range of Calvados expressions, including aged releases and single varietal bottlings.

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Père Magloire

One of the most recognizable names in the Calvados industry, Père Magloire produces a variety of Calvados expressions, from entry-level blends to premium aged offerings.

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Calvados Boulard

With a history dating back to the 19th century, Calvados Boulard is celebrated for its craftsmanship and attention to detail. Their range includes diverse expressions with various aging profiles.

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Château du Breuil

Situated in the heart of the Pays d’Auge, Château du Breuil produces Calvados known for its elegant and refined character. Their Calvados are aged in oak barrels in their historic cellars.

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Lecompte is known for its artisanal approach to Calvados production, emphasizing traditional techniques and respecting the terroir. Their offerings include both blended and vintage Calvados.

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Adrien Camut

Renowned for producing high-quality Calvados using a family recipe passed down for generations. They focus on small-batch production and exceptional aging.

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Christian Drouin

Christian Drouin is known for producing Calvados showcasing apple varieties’ complexity. Their range includes a variety of ages and styles, from young and fresh to rich and mature.

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Roger Groult

This family-owned distillery is known for producing artisanal Calvados that highlight the distinct apple flavors. They offer both blended and vintage releases.

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Michel Huard

Michel Huard produces Calvados using organic apples from their orchards. Their Calvados often receive praise for their balanced and nuanced flavors.

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Coeur de Lion

Coeur de Lion produces a range of Calvados expressions, from VSOP to XO, and is recognized for its commitment to quality and craftsmanship.

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Other brand names producing Calvados:

  • Domaine de la Flaguerie
  • Domaine de la Galotière
  • Château de Saint-Aubin
  • Lemorton
  • Busnel
  • Comte Louis de Lauriston
  • Château de Montreuil
  • La Ribaude
  • Manoir de Grandouet
  • La Chicaudie

Cultural References 

Calvados holds cultural significance in the Normandy region of France and beyond, with references in literature, art, and even cuisine. Here are some cultural references for Calvados:

Literature and Film

  • “Madame Bovary” by Gustave Flaubert: This classic novel features Calvados as a beverage the characters enjoy, reflecting its cultural presence in 19th-century France.
  • Norman Literature: Calvados appears in various works of Norman literature, emphasizing its role as a regional symbol.


  • Cooking with Calvados: Calvados is often used in Normandy cuisine to enhance flavors in sweet and savory dishes. It’s used in sauces, marinades, desserts, and flambéed dishes.
  • Apple-Related Dishes: Given its apple base, Calvados is an essential ingredient in dishes featuring apples, such as apple tarts, Normandy apple pies, and more.

Festivals and Events

  • Fête du Cidre: This cider festival is celebrated in various Normandy towns, showcasing the region’s rich apple-growing heritage and the production of cider and Calvados.
  • Normandy Gastronomy Week: During this annual event, local culinary specialties, including dishes made with Calvados, are highlighted.

Art and Craftsmanship

  • Artistic Depictions: Artworks often feature scenes of Normandy life, including people enjoying Calvados at social gatherings or in cozy settings.
  • Craftsmanship: Calvados is seen as a result of traditional craftsmanship, reflecting the region’s commitment to producing high-quality spirits.

Normandy Tourism

Cider and Calvados Routes: Tourists can explore cider and Calvados routes in Normandy, visiting orchards, distilleries, and tasting rooms to experience the culture and history of these beverages.

Local Traditions

Norman Toast: The “Norman toast” involves raising a glass of Calvados, reciting a traditional phrase, and enjoying the drink as part of local customs.

Symbol of Normandy

Regional Identity: Calvados represent the agricultural heritage of Normandy, as apples and pears have been cultivated there for centuries. It’s considered a symbol of the region’s connection to the land.

Calvados Cocktails

Calvados can be enjoyed on its own or used as a base spirit in various cocktails. Here are a few recipe variations that showcase the versatility of Calvados in different types of drinks:

Calvados Apple Sour


  • 2 oz Calvados
  • 1 oz fresh lemon juice
  • 0.75 oz simple syrup
  • Dash of Angostura bitters
  • Apple slice, for garnish


  • Combine Calvados, lemon juice, simple syrup, and bitters in a shaker with ice.
  • Shake well and strain into a rock glass filled with ice.
  • Garnish with a thin apple slice.

Normandy Mule


  • 2 oz Calvados
  • 0.5 oz fresh lime juice
  • 4 oz ginger beer
  • Lime wedge, for garnish


  • Fill a copper mug with ice.
  • Add Calvados and lime juice, then top with ginger beer.
  • Stir gently and garnish with a lime wedge.

Apple Crisp Cocktail


  • 2 oz Calvados
  • 1 oz apple cider
  • 0.5 oz cinnamon syrup
  • Crushed graham crackers for rimming
  • Cinnamon stick and apple slice for garnish


  • Rim a glass with crushed graham crackers.
  • Combine Calvados, apple cider, and cinnamon syrup in a shaker with ice.
  • Shake well and strain into the prepared glass.
  • Garnish with a cinnamon stick and apple slice.

Calvados Old Fashioned


  • 2 oz Calvados
  • 1 sugar cube
  • 2-3 dashes of Angostura bitters
  • Orange twist for garnish


  • Muddle the orange twist, simple syrup, and bitters in a mixing glass.
  • Add Calvados and ice, then stir until well chilled.
  • Strain into a rock glass with a large ice cube.
  • Express an orange twist over the drink and use it as a garnish.

Calvados Sparkler


  • 1.5 oz Calvados
  • 0.5 oz elderflower liqueur
  • 2 oz sparkling wine or Champagne
  • Lemon twist, for garnish


  • In a mixing glass, combine Calvados and elderflower liqueur with ice.
  • Stir well and strain into a Champagne flute.
  • Top with sparkling wine or Champagne.
  • Garnish with a lemon twist.

These recipes highlight Calvados’ diverse flavor profiles and mixability, making it a delightful spirit to experiment with in cocktails. Feel free to adjust ingredient proportions to suit your taste preferences. Cheers!


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