Among the various types of elite alcoholic beverages, calvados is very popular among consumers. It is also called apple brandy. In other words, this is apple brandy. Back in the 20th century, this product was known mainly in Normandy. Today it is on store shelves around the world. What kind of drink is Calvados? How is it customary to serve and drink? How much does calvados cost? These issues are mainly of interest to consumers who are unfamiliar with cognac products based on apple cider. You will learn about the history of the origin of apple brandy, its types and tasting characteristics from this article.
A bit of history
According to the researchers, Calvados was first produced in the 11th century. It was then that the northwestern part of France was captured by the Vikings. Soon, apple orchards there began to be used by enterprising conquerors to make cider, whose fortress did not exceed 5%. Initially, the procedure was used to ferment apple wort. Soon they decided to use wort distillation, which gave brandy output. It was also called eau de vie des pommes ("water of life from apples").
Calvados received its official status as a new type of alcohol in 1600. At this time, the first enterprise for the production of this drink was founded in Normandy. The name apple cognac received in the 19th century. According to experts, this drink was named after the Spanish ship El Calvador, stranded in northern France.
About production
Making apple brandy is a rather complicated and lengthy procedure. First of all, fruits are selected. They make this alcoholic drink exclusively from local, specially grown varieties of apples, which can be bitter, sour, sweet and bitter-sweet. If necessary, they can be supplemented with pears. The base for apple brandy (calvados) is alcohol, which is distilled from a 5-degree cider. According to experts, the procedure for obtaining cider is with clearly regulated technology. If during the production of this raw material any deviation from the norm was allowed, then the resulting product will no longer be called calvados.
There are two ways to distill. Technologists use double and single continuous distillation. To get alcohol, apple cider is poured into a special container, from which it passes into the boiler, where it must be heated to 90 degrees. It is noteworthy that cider is not brought directly to a boil. For this, technologists use a water bath. As a result, only the lightest volatile fractions evaporate. This is followed by the collection of alcoholic vapors and their subsequent condensation in a special tube, which is also called the “goose neck” for its curved shape. Then the technology provides for the cooling of alcohol with water to room temperature.
Thus, the first distillation at the output gives a raw material, which can be used to prepare calvados. Degrees of crude alcohol are minimal. To increase its strength from 70 degrees to 70, alcohol is sent for re-distillation. According to experts, initially exclusively double distillation was used in the production of calvados.
About product storage
Calvados is stored in special barrels. According to experts, the ratio between the volume of liquid and the area with which it is in contact is ideally maintained in them. Do not use metal containers. The fact is that the drink “dies” as a result of such storage. As a result, its further aging will be impossible, even if it is poured into oak barrels.
Production technology does not exclude the use of wooden containers in which wine was previously stored. However, before filling the containers with apple brandy, they keep cider in them for several years. This is necessary in order for the vessel to lose the substances with which it was previously saturated. In huge barrels, apple brandy is only stored. So that he grows old and, accordingly, acquires a certain color, he is poured into smaller barrels.
About tasting characteristics
Oak barrels containing this alcohol can change its color. Therefore, depending on how many years apple brandy is aged, it can be with the following shades:
- Light golden yellow.
- Dark Amber.
- Caramelized.
- Saturated honey.
Due to the fact that Calvados has an apple or apple-pear cider base, the drink has a diverse aromatic range, namely apples, pears, candied fruits, spices and wood.
Judging by consumer reviews, each variety of calvados has its own flavor notes and shades with a predominance of apple-flower or apple-pear. If you compare calvados with cognac, then the apple drink is obtained with a stronger and more vibrant finish. It may even seem to a beginner that the fortress of Calvados is larger. In this case, you need to calvados "breathe". If you hold it in a glass for half an hour, the drink will be enriched with oxygen and give part of the alcohols. As a result, it will be easier to drink with an already changed taste and aroma.
Kinds
By such a parameter as the exposure time, the following types of calvados are classified:
- The drink, which was kept in barrels for no more than two years, is considered to be young. It has a light golden yellow hue, a pronounced apple flavor and a pungent taste. It is a cheap variety. If you want to get just such a calvados, then pay attention to the label. It should have the inscription: “Trois etoiles”, “Trois pommes” or “Fine”.
- Calvados three-year exposure with a dark and rich shade, oak-apple notes and a sharp taste. Product labels include Reserve and Vieux.
- 5-year-old alcoholic products have a milder taste. In addition, it has a dark golden hue, fruity aroma with a predominance of subtle notes of apples and oak. The manufacturer puts “VSOP” or “VO” on the labels.
- Six-year-old Calvados is also called "mature." It is characterized by an amber, and sometimes ruby ​​hue. The taste traces notes of baked apple, vanilla, chocolate, spices, coffee and roasted almonds. Many consumers like this look for its special softness and long aftertaste. You can find this Calvados by the words “Extra”, “Napoleon”, “XO”, “Age Inconnu” and “Hors d'Age”.
- “Old” is called Calvados, which can withstand more than 6 years. It differs from the previous species in a more saturated taste and aroma.
- Millesimny, or annual calvados. Alcohol is distilled from cider, which is obtained from the annual crop. This apple cognac in oak barrels contains at least 20 years.
How is it usually served?
For those who drink this alcohol for the first time and do not know what kind of drink it is - Calvados and how to properly serve it, experts recommend the following:
- The optimal temperature of Calvados should not be more than 20 degrees. The glass should be held by the leg so that it does not get warm from the heat of the hand. This is different from calvados cognac.
- Since Calvados is considered a type of cognac, it is poured into cognac glasses. As experts are convinced, doing so is wrong. The most suitable option is an elegant tulip-shaped glass for grappa. Due to the presence of a thin long leg in it, the calvados will retain the required temperature for a long time.
- Apple brandy is not accepted to drink in large sips. To feel the taste and delicate aroma, as well as a rich finish, it is recommended to savor it. If you follow this rule, then it will take you half an hour to consume one glass.
- Young and little aged apple brandies are mostly drunk as an aperitif. If desired, you can dilute them with ice or tonic. It is important that the proportion of 1: 3 is respected. Mature and more mature varieties are used as a classic digestif. Such a calvados is best drunk undiluted, so as not to violate its taste and aroma.
What to eat?
Judging by numerous consumer reviews, when drinking Calvados, any additional snacks are not required. If the need arose, apple cognacs are especially good with soft Norman cheeses, light camemberts, fragrant "pon L'Eveco" and spicy "Livaro".
Other uses
If this alcohol is too strong and saturated for you, you can drink it in the form of cocktails. The following mixes are created on the basis of apple cognacs:
- "Hawaiian apple." This drink is made from pineapple juice, brandy and directly Calvados.
- The Golden Dawn. As part of this cocktail, fresh orange, gin, apricot brandy and apple brandy.
- "Greenwich". A mix of Crème de Cacao liquor, gin and Calvados is prepared.
- "By the way." To make a cocktail, you will need Brut cider, fruit, ice, apple brandy, Angostura dash and brandy.
- "The Lumberjack Jack." The recipe uses Scotch whiskey, lemon zest, gin and calvados.
What will experts advise?
Often consumers are interested in how much calvados cost. On average, the price of one 0.7-liter bottle varies from 2 to 12 thousand rubles. In order not to become the owner of a fake, when buying, you need to pay attention to the following nuances:
- The label must indicate the country of manufacture. Calvados is released only in Normandy, in France. No other state in the world has the right to make this drink. In addition, the label with a good calvados has the inscription Appellation d'origine controlle. It confirms the origin of the name alcohol.
- The product indicates the exposure time and alcohol content.
Consumer opinion
Judging by numerous reviews, Calvados Pere Magloire VSOP with a 4-year exposure is very popular. This alcoholic product has a golden amber color, which looks very attractive in appearance.
A drink with a simple but expressive aroma, in which notes of dried apples, thick apple jam and spices can be traced. The taste of this alcohol is quite soft and rich. With a spicy finish, the impression of using this apple brandy is very pleasant. A 0.7-liter bottle will cost you 3 thousand rubles.