Calvados

Calvados as a region has three main production areas, each of which is associated with a general style profile. The Calvados from Calvados tend to be the freshest and fruity; those from Calvados Pays d'Auge richer and more complex and finally those from Calvados Domfrontais more tart and floral. After the apples and pears are hand harvested, cider is made and then distilled and the resultant spirit aged for at minimum 2 years in a cask (though often much, much longer). Like most brandies, Calvados has certain age statements, including: Trois Etoiles or Trois Pommes (at least 2 to 3 years old); VSOP or VO (at minimum 4 years old) and Hors d'Age (6 or more years old).