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A type of apple and pear Brandy associated with the Normandy department of northern France. While there are over 100 different varieties of apple and pear used, they are conveniently divided into four simple categories depending on the quality they impart to the spirit - sweet, bittersweet, bitter and sour.

Production is still very traditional and artisanal with many producers only making very small quantities of spirit and maturing it oak for many years before release. Calvados makes for a wonderful digestif after a fine meal but is equally delicious sipped slowly across a long evening.