The Calvados production process

Calvados is made from over 200 varieties of apples and pears.

Cider apples

The apples used in Calvados production fall into four main categories :

• Bitter apples (40 to 50%) : rich in tannins.
• Bittersweet apples (30 to 40%) : balanced between sugar and tannins.
• Sweet apples (10 to 20%) : rich in sugars.
• Sharp apples (5 to 10%) : provide a slight acidic touch that balances the blend.

Norman orchards are particularly well suited to cultivating these varieties thanks to their clay-limestone and silty soils, which allow optimal development of aromas.

Cider pears

In the Calvados Domfrontais AOC, pears must represent at least 30% of the blend. They bring more floral and fruity notes to the distillate. The main varieties used include :

• Plant de Blanc : a highly aromatic variety, offering almond and honey notes.
• Fausset : a traditional pear, contributing fineness to the Calvados.
• Domfront : characteristic of the Domfrontais terroir, it enhances the freshness and lightness of the spirit.

Climate, a major asset for fruit maturation

Normandy enjoys a temperate oceanic climate, characterized by regular rainfall and fairly moderate temperatures throughout the year. This climate favors a gradual ripening of apples and pears, allowing them to develop sugars and diverse types of aromas.

Soils: a key role in expressing the fruit

Each Calvados terroir differs by its soil nature, which directly impacts the typicity of the apples and pears:

• AOC Calvados : a vast and varied production area with loamy and clay-limestone soils that promote a good balance between sugar and acidity.
• AOC Calvados Pays d’Auge : clay-limestone soils and rolling terrain give fruits a higher aromatic concentration, ideal for double distillation.
• AOC Calvados Domfrontais : granitic and schist soils typical of southwestern Normandy, especially suited to pear trees, yielding a lighter and more floral Calvados.

Fermentation : the first transformation of the fruit

Once harvested, the apples are crushed and pressed to extract a juice that naturally ferments for one to several months, depending on the region and methods used, reaching a minimum alcohol content of 4.5% vol.

Distillation : revealing the fruit's potential

Two distillation methods are used depending on the AOCs :

• Double distillation in a pot still (AOC Calvados and especially AOC Calvados Pays d’Auge) : this traditional method concentrates the aromas and produces a more complex and powerful Calvados. Even though column distillation is more common for AOC Calvados, double distillation remains permitted and often used.
• Column distillation (AOC Calvados and AOC Calvados Domfrontais) : yields a lighter spirit.

Aging : expressing the terroir through wood

Aging in oak barrels is a key step in developing Calvados aromas. It allows for :

• Extraction of aromatic compounds from the wood : tannins, vanillin, lactones bring woody, spicy, and caramel notes.
• Slow oxygenation of the spirit : the exchange between alcohol and air adds roundness and depth to the Calvados texture.
• Development of tertiary aromas : over time, notes of dried fruit, leather, and roasting emerge, enhancing the product's complexity.

Aging duration varies by category :

• Fine or Trois étoiles : minimum 2 years
• Vieux or Réserve : minimum 3 years
• VSOP : minimum 4 years
• XO or Hors d’âge : minimum 6 years

Note that Calvados Domfrontais must age for a minimum of three years in oak barrels and is therefore not eligible for the Fine or Trois étoiles designations.

AOC Calvados

• Largest production area, covering the whole Normandy region.
• Distillation mainly by column still.
• Aromatic profile : highly variable depending on geographic location and distillery production choices.

AOC Calvados Pays d’Auge

• Located primarily in the Calvados department and parts of Orne and Eure.
• Mandatory pot still distillation.
• Aromatic profile : more complex, with notes of caramelized apples, soft spices, and a long-lasting finish.

AOC Calvados Domfrontais

• Produced in a granite terroir where pear trees are widely present.
• Mandatory column still distillation.
• Aromatic profile : very floral, with dominant notes of pear, honey, and almond.

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You can also discover other articles about calvados.