Calvados is a brandy from the Normandy region of France, crafted from apples and sometimes pears. The spirit dates back to 1553, when the first known Norman distillation occurred. About 50 years later, the guild for cider distillation was created. Calvados got its protected name in 1942. The production of Calvados begins in the orchard, where cider apples, known for their richness in tannins, are harvested. Unlike regular apples, cider fruits are small. There are roughly 300 varieties of apples that Calvados producers can use. After harvest, the apples are mashed and pressed to extract the juice, which is then fermented into cider. This cider is then distilled to separate the alcohol from the water. Depending on the appellation, either a pot still or a column still is used for distillation. The resulting eau-de-vie is then aged in oak casks for a minimum of two years before being sold as Calvados. We review two Calvados from Swell de Spirits, a now well-known French independent bottler.
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