Whilst apple brandy has traditionally been made in many parts of Northern and Central Europe, perhaps the most reverred is from the part of Normandy known as Calvados. Like its grape-based cousins to the south, the growing regions are divided based on soil type which influences the type of fruit grown and in turn, the production methods, flavour and style of spirit. Whilst excellent spirits are made throughout the delimited area, the most highly regarded is the Pays d'Auge. Here double-pot distillation is mandated and apples are the primary fruit source, although some use of pears is permitted. Brandies here exhibit bright fruit notes which develop into floral and citrus notes with age and then richer, baked apple and dried fruit notes emerge. Production in the Pays d'Auge contrasts with that in the Domfront; here the soils are firmer and more suited to pear trees and so perry apples make up a majority of the fruit used. Traditional single distillation is also permitted and brandies here are often exceptional, made in small volumes and frequently hard to find. The largest production area is AOC Calvados, where 70% of production takes place.