Calvados
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The first official records of calvados production date back to the mid-16th century. The name was created in the same century when the Spanish ship "El Calvador" crashed off the coast of Normandy. First, the rocks on which the galleon crashed began to be called like this, and then the whole region was named like that. Other sources mention the origin of the name Calvados coming from the Latin phrase "Calva Dorsa", meaning "bald ridges".
Calvados could only be produced in Normandy (northern France) and it was also covered by the AOC- protected appeal. From the year 1942 it received the status of "Appellation d'Orgine". The drink itself is nothing more than distilled apple cider aged in barrels for at least 2 years. For this reason, it is classified as brandy.
For the production of calvados, 48 specially selected types of apples are used, small and extremely aromatic, which do not go to the food market. There are also pear calvados.
Calvados is made in several appeals - these are: AOC Calvados, AOC Calvados Pays d'Auge, AOC Calvados Domfrontais, Pommeau and Fermier Calvados. In each of them, the production process is slightly different - calvados from Pays d'Auge are considered the highest class, while pear refill is used only in Domfrontais.
Due to the age of calvados, we can divide them into: Fine (aged for minimum 2 years), Vieux (3 years), VSOP (4 years) and XO (from 6 to even 40 years).
In our portfolio you will find some really great Calvados from recognized producers. All the above- mentioned classes are of course also available. We invite you to familiarize yourself with our large offer!
