Calvados is made from specially grown and selected apples, of which there are over 200 varieties benanntdestilliert. It is not uncommon for a Calvados producer to use over 100 specific varieties of apples that are either sweet (such as the Rouge Duret variety), tart (such as the Rambault variety), or bitter (like the Mettais, St. Martin, Frequin , and Binet Rouge varieties), the latter being inedible.
The fruits are harvested (either by hand or machine) and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years of aging in oak casks, it can be sold as Calvados. The longer it is aged, the smoother the drink. Usually the maturation goes on for several years.
Calvados is the basis of the tradition of Le Trou Normand, or "Norman hole". This is a small sip of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite. Calvados can be used as an aperitif, mixed in drinks, are served between meals, as a digestif or with coffee. Well-made calvados Solltenatürlich reminiscent of apples and pears, balanced with flavors of aging. The less gealtertenCalvados characterized by its fresh apple and pear flavors. The longer the calvados is aged, the more similar to the taste of this or any other aged brandy. Axis Calvados ages can esgolden or dark mahogany brown with orange and red elements. The nose and palate are balanced delicately with the concentration of aged apples and dried apricots with butterscotch, utilities undSchokoladen flavors.