Buy Calvados

Calvados: the noble spirit of the Norman terroir

A quintessential French spirit, Calvados from Normandy (which is a tautology) is renowned for its aromas of fresh apples, stewed or baked apples, pears, quinces, dried fruits, as well as its delicious woody and vanilla notes.

This noble spirit draws its complexity from the Norman terroir as well as the expertise of local distillers. With its 7,500 hectares of orchards, Normandy indeed offers it lands and a favored climate, allowing for a great diversity of flavors to be expressed depending on the varieties of apples and pears used, the soil types, the distillation method, and even the length of aging in oak barrels.

Naturally, Calvados is today one of the most renowned spirits in France, but also internationally, as about half of the production is exported each year. This delicious eau-de-vie appeals to both connoisseurs and the curious, with a fruity, woody, and varied flavor profile.

The raw material: the apple at the heart of the process

About 230 varieties of apples as well as 130 varieties of pears can be used for the production of Calvados. These are categorized into four main types:

- Bitter apples : these are very often the most important in the blend. They are acidic, rather tannic, and bring roundness and color.

- Sweet apples : fragrant and sweet, they add indulgence and color.

- Sweet-bitter apples : also fragrant, they have little acidity and are quite tannic.

-Tart apples : these express a lot of freshness and have little tannin.

Unlike cider apples, the pears used for Calvados (notably in the AOC Calvados Domfrontais) are not classified according to the same categories. Nevertheless, distillers also select them based on the character they wish to give their spirit, depending on their sugar content, acidity, tannic potential, and of course, their aromatic richness.

The production of Calvados

To produce Calvados, the first step is making a cider. To do this, the apples and pears are harvested, washed, crushed, and then pressed to extract their juice.

This is then fermented, converting the naturally occurring sugars into alcohol to create a cider that typically contains between 3% and 5% alcohol, depending on the desired profile (Extra Brut, Brut, Demi-Sec, Doux). This process lasts about six weeks.

Then, distillation takes place : the cider is then heated in short column or pot stills, allowing for the concentration of alcohol and flavors. This is where the expertise of the master distiller comes into play, ensuring that only the desired aromas are retained.     

Finally, the distillate is aged in wood (generally in large vats or oak barrels) for a minimum of two years. All these production steps are carried out in compliance with AOC regulations and established specifications.

The Calvados AOCs: a diversity of flavors

There are three main appellations for Calvados:

AOC Calvados: the most widespread, covering a large part of Lower Normandy. Here you will find many products available for purchase, offering good value for money. Typically, this is the “all-purpose” Calvados: smooth, fruity, young or old, it is often the first introduction to the appellation.

AOC Calvados Pays d’Auge: this area requires double distillation. Houses such as Château du Breuil or Père Magloire excel here. The Pays d’Auge terroir is located in the Orne and Calvados departments and produces Calvados renowned for their finesse, using exclusively cider apples.

AOC Calvados Domfrontais: containing at least 30% pears, these Calvados have a unique identity, characterized by the use of pear. These Domfrontais spirits must also be aged for a minimum of 3 years in oak vats or barrels (compared to a minimum of two years for other AOCs).

Age Statements

Certain aging statements may appear on bottles of Calvados. Here are the main ones to know

-VS (or three apples or three stars) : Very Special. Aged for a minimum of two years in wood (oak barrels or vats). All Calvados are therefore classified as VS by default when they are marketed, as this is the mandatory minimum aging period!

Here, we are dealing with young, fruity eaux-de-vie, often used in cocktails or enjoyed by those who appreciate the lively, fruity character of Calvados.

-Vieux (or Réserve) : Very Special Old Pale. The aging must be at least three years in wood (always in oak barrels or casks).

The style of Calvados here becomes a bit more structured, with a balance between fruit and wood.

-VSOP (or VO or Vieille Réserve) : Very Special Old Pale. The eaux-de-vie must be aged for at least 4 years in wood. The terms VO (Very Old) and Vieille Réserve are equivalents. Calvados here are generally more complex, rounded, and harmonious.

-XO : Extra Old. A minimum aging of 6 years in wood. The terms Très Vieille Réserve, Très Vieux, Extra or even Napoléon are synonyms. XO Calvados are rich, complex, and rank among the finest eaux-de-vie in France.

Houses such as Christian Drouin, Père Magloire, Coquerel, and Boulard, for example, all offer exceptional bottles with these age statements. At La Cave Éclairée, we have set our sights on the delicious Calvados from Château du Breuil : a magnificent range available for delivery, perfectly showcasing the evolution of aromatic profiles, from VS to XO, including VSOP.

Buying Calvados: tips and details

It is now easy to find Calvados available for purchase online. Before buying, remember to check the product details: the appellation, the type of apples used if specified, the aging period, and of course the price !

For a fruity aperitif, you can, for example, choose a light VSOP from the house of Père Magloire.

For a refined digestif, a 20-year-old Calvados Pays d’Auge Réserve des Seigneurs XO from Château du Breuil or a Hors d’Âge by Christian Drouin will be excellent choices.

As a gift, a beautiful bottle of Château du Breuil VSOP Calvados, with its elegant packaging, will be a wonderful way to introduce the lucky recipient to the pleasures of Calvados.

As for the price of a Calvados, it can vary considerably depending on its age, rarity, or the reputation of the producer. For good value for money, opt for example for the Calvados Réserve from Château du Breuil, an elegant, lively, and fruity spirit with no compromise on quality !

How to taste Calvados?

Tasting a Calvados is much more than simply drinking a glass of alcohol, it is treating yourself to a moment of contemplation, a sensory journey to the heart of Normandy.

To fully appreciate its richness, serve it at room temperature, around 18°C, in a tulip or balloon glass that concentrates its aromas.

Then, take the time to observe its color, which ranges from light gold to deep amber depending on its age. Bring the glass to your nose: notes of baked apples, cider, sweet spices, vanilla, or toasted wood will gradually reveal themselves.

On the palate, let the eau-de-vie rest for a few moments. Your Calvados will then unveil its controlled power and elegance, with a beautiful length.

A Christian Drouin XO, a Père Magloire VSOP, or a VSOP from Château du Breuil all deserve to be savored slowly to fully appreciate their subtle nuances.

What to pair with Calvados?

Long reserved as a digestif, Calvados now stands out as a bold gastronomic companion. It pairs wonderfully with traditional cuisine or sweet and savory dishes. Here are some gourmet pairing ideas.

Normandy cheeses: a Camembert or a Pont-l’Évêque pairs perfectly with a Pays d’Auge Calvados featuring fruity and woody notes.

Apple desserts: tarte tatin, crumble, mousse, or even a simple butter shortbread go beautifully with an aged Calvados.

Fine charcuterie or pan-seared foie gras: enhanced by the freshness of a young Calvados, such as a VSOP by Boulard, charcuterie and foie gras are divine with Calva !

Dark chocolate: a well-chosen Calvados XO will reveal roasted aromas that pair divinely with a square of chocolate.

And why not try a cocktail made with Calvados? A “Normandy Mule” (Calvados, ginger, lime) or a “Pomme Tonique” will bring an original and elegant touch to your aperitifs.

For which occasions should you offer or serve Calvados?

Calvados is a characterful spirit that suits all major occasions. Whether it’s for gifting, celebrating, or simply sharing a good moment, there is a bottle for every event.

Weddings and birthdays : treat your guests to a rare XO from Christian Drouin or a collector’s gift set from Père Magloire… guaranteed success !

End-of-year celebrations  : an XO from Château du Breuil, with its magnificent bottle, will enhance warm moments by the fire or at the end of a meal.

Father’s Day : a bottle of Calvados from Domfrontais will be a wonderful and original discovery !

Tasting evening with friends: offer a selection of products highlighting different ages and terroirs (Domfrontais, Pays d’Auge, etc.). A great way to introduce the treasures of Normandy.

As you may have guessed, giving or sharing Calvados means passing on a piece of history, a culture, a connection to Normandy, and the rhythm of its orchards and seasons.

Your Calvados, available in stock

Calvados, whether young or aged for a long time in oak barrels, captivates with its richness and its deep roots in tradition. Behind every bottle lies the life of a terroir, the expertise of a distiller, and the very image of Normandy.

Houses such as Christian Drouin, Coquerel, Père Magloire, Château du Breuil, and Boulard perpetuate this heritage with excellence.

Explore our available stock; we have carefully selected the Château du Breuil range for you to satisfy all tastes and budgets. Whether for your personal cellar or to give an exceptional gift, make your choice from the VS, VSOP, and XO of this magnificent house ! Feel free to follow the reviews left on our site to guide you in your selection. Enjoy your journey to Normandy !