Calvados is a popular apple brandy that originates from the Normandy region of France. The main fruit used to make Calvados is, as you may have guessed, apples. However, not just any apples will do. The best Calvados is made from a specific variety of apples known as cider apples.

Cider apples are different from the typical eating apples you find at the grocery store. They are smaller, more tart, and often have a higher tannin content. These characteristics make cider apples ideal for fermenting and distilling into brandy, as they provide a complex flavor profile that is unique to Calvados.

There are four main categories of cider apples used in Calvados production: sweet, bittersweet, bitter, and acidic. Each category brings its own distinct qualities to the final product, resulting in a well-balanced and flavorful brandy.

The process of making Calvados begins with the harvesting of the apples in the fall. The apples are then washed, crushed, and pressed to extract the juice, which is fermented into cider. The cider is then distilled into eau-de-vie, a clear and potent spirit that is aged in oak barrels for at least two years to develop its unique flavor profile.

After the aging process is complete, the eau-de-vie is blended and bottled as Calvados. The final product is a smooth and aromatic brandy that showcases the rich apple flavors of the cider apples used in its production.

Calvados is a versatile spirit that can be enjoyed on its own as a digestif or used in cocktails to add depth and complexity. Its fruity and nuanced flavors make it a popular choice for those looking to explore the world of brandy beyond the more traditional grape-based varieties.

So, the next time you sip on a glass of Calvados, take a moment to appreciate the craftsmanship and artistry that goes into making this delicious apple brandy. And remember, it all starts with the humble cider apple.

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