Calvados & Cider

Calvados is a premium apple brandy from Normandy, France, produced by distilling fermented apple cider and aging the spirit in oak barrels for a minimum of two years. Unlike cider, which typically has an alcohol content of 4–8% ABV, Calvados is a distilled spirit with a much higher strength, often exceeding 40% ABV, and is known for its complex and refined flavor profile.

Both Calvados and cider are deeply rooted in Normandy’s long-standing apple-growing tradition and reflect the region’s distinctive terroir.

The Connection Between Calvados and Cider

Raw Materials: Calvados begins with cider made from more than 200 specialized apple varieties, carefully balanced between bitter, sweet, and acidic apples to create depth and structure.

Distillation Process: Once fermented, the cider is distilled to separate alcohol from water. In the prestigious Calvados Pays d’Auge appellation, the cider is traditionally double-distilled in copper pot stills, producing a clear apple eau-de-vie.

Aging: After distillation, the spirit is aged in oak barrels. Over time, it develops its signature golden color and layered aromas, ranging from fresh apple and baked fruit to vanilla, spice, and toasted wood.

Key Differences

While cider is a light, refreshing fermented beverage, Calvados is a powerful and concentrated spirit, offering greater complexity and aging potential. Cider represents the foundation of apple craftsmanship, whereas Calvados is its most refined and mature expression.

Consumption and Tradition

Calvados is traditionally enjoyed as a digestif after meals, but it is also widely used in cocktails and culinary recipes. One of the most famous local customs is the trou Normand, where a small glass of Calvados is served mid-meal to stimulate digestion during a long, multi-course feast.

Together, cider and Calvados embody the essence of Normandy’s rural heritage, showcasing how a simple apple can be transformed into both a refreshing drink and a world-class spirit.