Is anybody informed on the drink Calvados?

Question

Apple spirit brandy from Calvados area of France.

Expensive and tricky to judge the quality in England. Available at French markets and the larger better off-licences.

Answer 1

calvados

Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by ‘Lord’ de Gouberville in 1554, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century the traditional ciderfarms expanded but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine and Normandy. The area called ‘Calvados’ was created after the French Revolution, but ‘Eau de vie de cidre’ was already called ‘calvados’ in common usage. In the 19th century output increased with industrial distillation and the working class fashion for ‘Café-calva’. When a phylloxera outbreak devastated vineyards calvados experienced a ‘golden age’. During World War 1 cider brandy was made for armaments. The appellation contrôlée regulations officially gave calvados a protected name in 1942. After the war many cider-houses and distilleries were reconstructed, mainly in the Pays d'Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997 an appellation for Domfront with 30% pears was created.

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Process of fabrication
The fruit is picked and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years aged in oak casks, it can be sold as Calvados. The longer it is aged, the smoother the drink becomes. Usually the maturation goes on for several years. A half-bottle of twenty-year-old Calvados can easily command the same price as a normal-sized bottle of ten-year-old Calvados.

Answer 2

We have French friends who make Calvados, or 'Calva' as it is affectionately known.
They have apples for eating and apples for cider. Eating apples are too sweet for making Calvados.
They collect all the cider apples and press the juice out of the apples. This gives them cider; it is just left to ferment in oak barrels. Cider does not keep, the following year the old cider is distilled and made into Calvados. You can see the distilling machine going round the farmhouses, pulled by a tractor. Not everyone is allowed to make their own Calvados, you have to have a licence. When the current licence holders die, that will be the end of the tradition, no new licences are being issued. If you have a licence, you can keep it, if don't, you won't get one.
The farmhouse Calva is much stronger than the shop-bought variety. They use it in coffee, as an aperitif, or as the 'trou normand', a serving of apple sorbet with a splash of Calva. This cleanses the palate between, say, the fish course and the meat course.
Because of its high alcohol content, it is also used as a strong disinfectant.

Answer 3

Yes it is a form of brandy made from apples. I had some in La Rochelle, the area it comes from in France. I hated it. The owner of the bar was very put out that I didn´t like it and poured me another one from a very expensive looking bottle. I though it was horrible as well. The Patron was appalled especially when I said I liked Cognac. He couldn´t believe that I didn´t love it. I left feeling quite embarrassed. So much for my Anglo-French relations exercise.

Answer 4

So what's your question? Yes I am informed about Calvados. Not my usual drink of choice.Great to cook with. Expensive but delicious. OK?

Answer 5

"used to live" has got it spot on. Best to go to Normandy and tootle about the countryside until you find a sign on a farm gate advertising it. It's not cheap (mainly because it is subject to a tax, part of the licence conditions) but the quality direct from the farm distillery is wonderful. Bonne chance!

Answer 6

If your looking to buy some in England, Try www.alexanderwines.co.uk
they have almost everything and If they don't they'll try their best to get it. also it's a small business so you'd be doing the community good rather than a faceless chain off-licence.
OK, rant over!

Answer 7

i replaced into thinking an identical element as Ogasmic Ninja up there - Homer Simpson is a drunk, remember? He loves Duff beer extra desirable than something in his life. And he's your representative? besides, yeah, drunks are stressful. I by no skill rather observed the factor of ingesting in extra.

Answer 8

Spirit distilled from apples. An acquired taste. Personally I do not like it, even when used in cookery. Ah well, each unto their own. By the way what's your question?

Answer 9

What's your question? It's delicious. Do you have stock in Calvados or something?

Answer 10

judge its quality by your hangover in the morning. i've only used it to flambe a duck