The History of Calvados: A Norman Heritage

A brief history of Calvados

The history of Calvados is deeply intertwined with that of Normandy, a region rich in orchards and cider-making traditions. This spirit, distilled from cider apples and/or pears, has established itself over the centuries as an iconic expression of the French terroir.


Les origines du Calvados

As early as the Middle Ages, the people of Normandy were producing fermented ciders from local apples. However, the official emergence of cider distillation into eau-de-vie dates back to the 16th century. In 1553, Gilles de Gouberville, a nobleman from Cotentin, recorded the first written mention of cider distillation in his journal. The technique gradually spread, supported by the abundance of Norman orchards.

The 17th century marked a turning point for cider-based eau-de-vie. In 1606, the Parliament of Normandy regulated its production, and a century later, Norman spirits began to be exported.

The French Revolution also played a key role in shaping the sector, notably with the creation of the Calvados department in 1790, which would later lend its name to the spirit.

Cider press

Medieval cider press

The rise of Calvados and its place in Normandy’s heritage

The 19th century marked a turning point in the production of Calvados. With advances in distillation techniques and the gradual industrialisation of the sector, Calvados built a reputation that extended beyond Normandy. Paradoxically, it was the phylloxera crisis that helped fuel its growth: as French vineyards were devastated, Calvados emerged as a sought-after alternative to grape-based eaux-de-vie.

Calvados appellation areas
Calvados Appellations d'Origine Contrôlée (AOC) @IDAC (Interprofession des Appellations Cidricoles)

The 20th century saw the Calvados sector become more structured. In 1942, stricter regulations were introduced to oversee production and ensure quality, leading to the official recognition of Appellations d'Origine Contrôlée (AOC), with three main designations:

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