Category: How to make Calvados

The Apple Of A Brandy Drinker’s Eye We have just expanded our recently acquired Toutain Calvados range; a family firm, now on the fifth generation, who produce calvados from their own orchards.  In keeping with the high standards of Brandyclassics, we know preciselyRead more

Whether you call it applejack, calvados or bätzi, apple brandy is a spirit made from fermented and distilled apples.  There are clear, unaged versions and golden-coloured ones that have spent years in oak barrels.  These are five of the most popular: Applejack Historically, applejack was made with North AmericanRead more

We have been looking for a new range of calvados to offer the UK market for some while.  It’s not been easy as so many are too sweet or have lost the appley flavour.  It was therefore tremendously exciting whenRead more

In many ways calvados is the newest brandy of France.  It only became recognised as such in 1942 when the appellation controleé regulations officially gave calvados a protected name.  The area around the Valley d’Auge and the land extending eastRead more

There are three appellations for Calvados which is governed by appellation contrôlée regulations.  These regulations require that the terroir is defined and the procedures in production, such as pressing, fermentation, distillation, and ageing are regulated.  The apples and pears are defined cider varietiesRead more

Although calvados can be dated back to Napoleonic times when it was used both as an anaesthetic and antiseptic in Napoleon’s navy, most calvados is relatively modern. However, you can still buy rare calvados which dates from the first halfRead more

It is common practice with most calvados producers to put the age of the spirit in the bottle on the label, but it is not a requirement and can be confusing. Some producers put the minimum age, but older calvadosRead more

Most of the flavours in the calvados comes from the skins of the apples rather than the pulp. The equipment required for making the cider comprises of a grater tank, a press and a vat called a “belleron”. In theRead more

The harvest of apples starts around the beginning of October and continues through to nearly Christmas since apples, unlike grapes ripen at different times and are also harvested at different stages of ripeness. Indeed one producer uses fallen apples whichRead more