Calvados is the brandy produced from distilling apple cider in the French region of Normandy. Apples are pressed and the juice is left to ferment for a minimum of 6 weeks to become apple cider. The apple cider is then distilled to spirit strength either through pot still or a continuous still to produce the eau de vie. Only once the eau de vie has been aged for a minimum of 2 years in oak can it be classed as Calvados.
As with other brandies there is different classification of liquids. ‘Fine or Three Star’ represents the minimum amount of ageing required, Vieux or Reserva must be aged for a minimum of 3 years, VO Vielle Reserva or VSOP must be aged a minimum of 4 years and XO, Napoleon or Hors d’Age a minimum of 6 years.
Younger Calvados can be quite sharp and lively in taste; Calvados certainly benefits and mellows the longer it is aged.
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