The Calvados region is located in Basse-Normandie (Lowe Normandy), where apple cider was brewed perhaps as early as the 8th century and, today, Calvados is one of France’s best loved brandies, though unlike the grape brandies Cognac and Armagnac, Calvados is distilled... from cider. Whilst the popularity of French apple brandy grew, taxation and prohibition more or less contained it within the Calvados area, and after the French Revolution when the area was properly identified, the term Calvados was already in common usage when referring to apple brandy. The phylloxera outbreak during the 19th century ruined so many vineyards that Calvados experienced a boom of popularity – it being unaffected by the pest. Calvados is a very popular digestif, and in France it is enjoyed as part of a “café-calva” – a hot coffee served with a glass of Calvados. Calvados is distilled from a number of different apple varieties (over 200 are legally permitted), and it is not uncommon for there to be over 100 different varieties used to make a single Calvados. A combination of sweet, tart and inedible bitter apples are used to attain the right balance of flavour. The apples are usually picked by hand, and are pressed and fermented to make cider. This is then distilled; either twice in a traditional Alembic, or singly in a continuous column still. The former still produces complex, well-ageing Calvados and the latter accounts for fresh, tangy, approachable Calvados. The spirit is aged for a minimum of two years in oak casks, though it is not unusual for it to be aged for substantially longer – often decades. Did you know?... ...Calvados is often enjoyed as part of “le trou Normand”, in which a small glass of Calvados is taken between courses in a meal, often with sorbet, as a palate cleanser.