Calvados

Calvados is a distinctive apple (and sometimes pear) brandy from Normandy in north-west France, prized for its balance of orchard-fresh fruit and complex, oak-aged character. With a heritage rooted in the rural traditions of cider-making, Calvados reflects the region’s terroir, craftsmanship, and seasonal rhythms, offering a spirit that can be enjoyed neat, in cocktails, or paired with food.

The production of Calvados is tightly regulated under French AOC (Appellation d’Origine Contrôlée) rules, which define three main regions: Calvados AOC, the largest and most flexible area; Calvados Pays d’Auge AOC, known for long ageing and double distillation in copper pot stills; and Calvados Domfrontais AOC, where a higher proportion of pears (at least 30%) creates a softer, more floral spirit. Each sub-region has its own character, but all share the essential link to Normandy’s orchards.

The process begins with carefully selected apple varieties, often grown in mixed orchards to balance sweetness, acidity, and bitterness. Over 200 authorised varieties exist, grouped broadly into sweet, bittersweet, bitter, and acidic categories. In the Domfrontais region, pear trees, some centuries old, add their own delicate aromatics. Once harvested in autumn, the fruit is pressed into juice, which ferments slowly over weeks or months to produce a dry cider (or perry, in the case of pears).

Distillation transforms this cider into Calvados. In the Pays d’Auge, the spirit must be double-distilled in traditional copper pot stills, yielding a rich, full-bodied eau-de-vie. Elsewhere, producers may use continuous column stills, producing a lighter, fruitier spirit. Following distillation, Calvados must be aged in oak casks for a minimum of two years, though many producers mature their brandy for much longer to develop complexity and integrate flavours. Cask types vary — some are large, old Normandy oak vats that preserve fruitiness, while others are smaller barrels that impart vanilla, spice, and tannin.

The flavour profile of Calvados shifts with age. Younger expressions, often labelled “Fine” or “Trois Étoiles” (three stars), are lively and apple-forward, with bright, fresh aromas. As the spirit matures into “Vieux” or “VO” (aged at least three years) and “VSOP” (four years and above), deeper notes of baked apple, toffee, and spice emerge. The oldest bottlings, often labelled “XO” (six years or more) or by vintage, can offer a tapestry of dried fruit, nuts, leather, and polished oak while retaining a core of orchard character.

Calvados has long been a fixture in Norman culture, sipped as a digestif, used in cooking, or enjoyed in the traditional “trou Normand”, a small glass served between courses to “make room” for more food. Today, bartenders around the world value Calvados for its versatility in cocktails, where it can substitute for or complement other brandies, add depth to a sour, or bring fruit richness to a highball.

Our Calvados selection ranges from youthful, vibrant bottlings perfect for mixing to long-aged, contemplative expressions ideal for sipping. Whether you’re discovering this classic French spirit for the first time or seeking a rare, vintage-dated bottle, each expression is chosen for its quality, authenticity, and ability to showcase the unique marriage of Normandy’s orchards and distilling tradition.