Normandy, the place of the Allied D-day invasion of June 6^th 1944, is also known for its natural pastures, butter and cheeses (camembert), the island Abbey of Mont Saint Michel and its apple and pear orchards which are the base for the production of cider and Calvados brandy.

Calvados brandy was first distilled in the late 16^th century; the association of the Normandy distillers of Calvados was born in the year 1600. Calvados experienced its golden age in the late 19^th century after the phylloxera devastation of the vineyards of France and Europe.

There are three appellations for Calvados brandy of which “Calvados” and “Calvados Pays d’Auge” make for 99% of the total production.

“Calvados" (74% of total production of Calvados) comes from the single or double distillation of cider or poiré made ​​from apples and pears. "Calvados Pays d'Auge" (25% of total production) comes from the double distillation of cider made ​​from apples from the Pays d'Auge.

There are 200 varieties of apples, called "cider apples," used for the distillation of Calvados.

Calvados must be aged for a minimum of 2 years in oak barrels which gives it its natural amber color. Younger Calvados brandies tend to be fruit-driven, while older ones gradually lose their apple aroma and flavor as they become smoother. Old Calvados, in my opinion, is an acquired taste and requires more practice.

We have recently added two exceptional Calvados brandies to our fine spirits selection at ABC Fine Wine & Spirits, after extensive research and tastings of many Calvados offerings.

Marquis de Saint Loup, Calvados and Calvados Pays d’Auge are made by Calvados Christian
Drouin, three generations family-owned and one of the best and most traditional distilleries in Normandy. They are a great value at $25.99 for the Calvados and $39.99 for the Calvados Pays d’Auge.

Calvados could be served before dinner as aperitif, in mixed drinks, or most commonly at the end of the meal as digestif. A popular practice in Normandy is the “trou normand” which is having shots of Calvados between main courses during big and long holiday meals.

Atanas Nechkov, Wine Supervisor Central Florida

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