Calvados is the most famous alcoholic beverage made from fruit. It is produced by double distillation of cider, a product of fermentation of apple juice.
Only the best varieties of apples are used for calvados, such apples are grown in specially designated areas, with strict control over the quality of the fruit. At the initial stage the juice is squeezed from the apples, then this juice is fermented into a high-quality cider (apple wine) – the essential basis for the production of premium calvados. Then cider undergoes the distillation process and turns into young calvados, which is aged in oak barrels, slowly moving to maturity. In the course of time calvados obtains a rich taste and delightful aroma, its color changes from light golden to deep amber. Alcoholic strength of ready calvados is 40% by vol.
To fully enjoy the sensory qualities of calvados, it is better to drink it after meal, preferably in the company of one’s friends. However, connoisseurs of this drink noticed that a glass of calvados consumed before meal, or during meal (between the courses), can strengthen the sense of hunger and is beneficial for appetite due to the malic acid contained in calvados. Therefore now we are witnessing the major changes in the mode of consumption of calvados. These days it is mostly consumed as an aperitif, neat or on the rocks, as well as a part of different cocktails. Fashion changes with time, so it’s basically up to us where, when and how to enjoy this noble beverage.
